Preheat your oven to 400°F. Place the poblano peppers directly on the oven rack or a baking sheet and roast for about 20-25 minutes until the skin is blistered and charred.

In a large mixing bowl, combine the cooked rice, black beans, shredded cheese, minced garlic, cumin, and sour cream (or Greek yogurt). Season the mixture with salt and pepper.

Once the peppers are perfectly roasted, remove them from the oven. Allow them to cool for a few minutes, then gently peel off the charred skin.

Cut a slit down the side of each pepper and carefully stuff them with the rice and cheese filling.

Place the stuffed peppers upright in a baking dish, sprinkle with any remaining cheese, and pop them back in the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Once it’s out of the oven, sprinkle some fresh cilantro on top and serve.