Step 1 For the Crema: Combine all crema ingredients (3/4 cup greek yogurt, 2 tbsp. lime juice, 2 cloves of minced garlic, salt and pepper). Whisk together and set aside, or cover and refrigerate if you are making in advance.
Step 2 In a small saucepan, heat 1 tbsp. of olive oil over med-high heat. Saute 1 clove of minced garlic and 1/2 of a jalapeno, chopped. Saute for about 3-4 minutes, then add black beans, 1 tbsp. lime juice, 1/4 cup of chopped cilantro, and 1 tsp. salt. Bring beans to a simmer, then turn heat down to low, cover and cook, for at least 30 minutes, or until the poblano peppers are ready to be stuffed.
Step 3 Turn the oven on Broil. Place your poblanos on a baking sheet and then in the oven on the top rack, directly under the broiler. Turn every few minutes until they are charred on all sides. Remove the poblanos from the oven and turn the heat down to 350 degrees. Place the poblanos in a brown paper bag. Fold the bag closed and let the poblanos steam for about 5 minutes.
Step 4 Meanwhile, while the poblanos are steaming, in a medium skillet saute the sliced red onion and the kale in 1 tbsp. of olive oil over medium heat for about 5 minutes, or until onions are tender and kale is wilted.
Step 5 Strain the black beans to remove all of the juice, then place them in a large bowl. Add the kale and onion saute, 2 cups of cooked brown rice, and 1 cup of salsa. Stir until well combined.
Step 6 Remove the poblanos from the bag and peel off the charred skin. Cut a slit lengthwise down each one and using a spoon carefully remove the seeds.
Step 7 Place the poblano peppers, slit side up, on a baking sheet or oven safe skillet. Stuff them with as much black bean/rice mixture as possible. Sprinkle with just a little bit of monteray jack cheese.
Step 8 Place the stuffed peppers in the oven at 350 degrees on the middle rack and bake for about 10 minutes and cheese is melted. Remove from oven.
Step 9 Drizzle with the Yogurt Mexican Crema and serve immediately! Enjoy!
