OPINION | FRONT BURNER: Stuffed poblano peppers spice up summer supper

This is one of my favorite vegetarian dinners: a large pepper — in this case a mildly spicy poblano — stuffed with rice, beans, salsa and cheese.

You could absolutely make these with sweet bell peppers, but in the summer months when the poblanos are large and plentiful, they're my go-to, plus I like the added kick of heat.

The filling is a simple mixture of rice (quinoa would be an excellent substitution), canned beans, cheese and salsa. Jarred salsa is fine, but for the freshest, most vibrant flavor, homemade is best. I like to pile everything on a sheet pan and broil until charred before whirling in the food processor. In this version I used tomatillos, but you could use tomatoes if you prefer.

[Video