Stuffed Poblano with Black Beans and Cheese
from http://www.chow.com/

Chow.com no longer exists, but I found a copy of this recipe on https://www.food.com/. The poster likes to serve this with a simple red sauce and includes their recipe:

Optional Red Sauce: In a small sauce pan add 1 chopped tomato, 1 tablespoon of cilantro, 3 pinches kosher salt, 1 pinch black pepper, 1 T white wine vinegar, 1/4 cup water and 1/2 teaspoon sugar. Bring to a boil for about 4 to 5 minutes. Next seed and chop 1 medium red bell pepper. Lastly, add the heated tomato mixture and the raw red pepper to a blender and pureed until smooth. Salt and pepper to taste. Pour on the bottom of the plate and place stuffed poblano on top.

Another recipe for a Red Sauce: Puree in a food processor: 1/4 cup onion chopped, 1 28 oz. can whole tomatoes with juice, 2 cloves garlic chopped, 1 cup chicken stock or vegetable stock, 1 tbsp distilled white vinegar, 1 tbsp sugar, 1 tbsp oregano dried, Mexican oregano if available. Heat 2 tbsp corn oil in a deep heavy large skillet over medium heat until it shimmers. Add sauce and simmer for 10 minutes. Stir in 1 tsp Kosher salt. Keep warm on the stove, or store in an air-tight container if not using immediately.

FMM: We cooked these outside on the grill and found them to be quire tasty. The black beans added a touch of earthiness, and the feta cheese took on a slightly creamy texture and had lost some of its brininess while cooking. I do not know if I would have guessed that the cheese was feta, but it was the perfect choice. Brian wanted to use packaged yellow rice, which he made with chicken broth instead of water, and I think this added to the overall success of the recipe.

Note: These can be baked and finished off under the broiler. Or char and blister the skins over a gas burner before making them. Some methods for doing this remove the skin after roasting, usually by placing the peppers in a plastic or brown bag and waiting 10 minutes for the skin to loosen. The last time I made these, I charred the skins over my gas burner. I did not remove the skin, split them down one side to make a slit, leaving the stem on, took out the seeds, filled them and baked them at 350 degrees for 30 minutes. The filling was very saucy from adding tomato sauce instead of fresh tomatoes, so I strained it and used the juice for a sauce. It was very good; sour cream with tomato sauce and flavored with cumin and the cilantro.

1 cup uncooked basmati rice [we used packaged yellow rice to make these] (about 3 cups cooked rice)
1 1/2 cups water [or chicken broth]
1 tablespoon plus 3/4 teaspoon kosher salt, plus more as needed [seems like an awful lot - used less]
6 medium poblano peppers
1 cup cooked black beans
1 cup small-dice tomatoes (about 2 small tomatoes) [I added 1/2 cup tomato sauce once and it made it too soupy]
2/3 cup thinly sliced scallions (about 1/2 bunch), white and light green parts only
3/4 cup crumbled Cotija cheese (about 4 ounces) [we used feta]
3/4 cup sour cream
1/2 cup coarsely chopped fresh cilantro [2 Tbsp. dry, if necesary]
1 teaspoon cumin seeds, toasted
1/2 teaspoon freshly ground black pepper, plus more as needed
Toothpicks

Place the rice in a colander or a fine-mesh strainer and rinse under cold water until the water runs clear. Combine the rice, measured water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce the heat to low; cook until the water is completely absorbed, about 10 minutes (the rice will be slightly undercooked). Remove the lid and set the pan aside to let the rice cool. Meanwhile, prepare the peppers.

Use a paring knife to cut a wide circle around each stem (like when carving a jack-o'-lantern), so you end up with a cap that can be replaced once you've stuffed the peppers—be careful not to puncture or rip the peppers. Remove and discard any seeds and membranes from the cap and from the interior; set the peppers aside. [Most recipes just have you make a slit down the side of the pepper - no need for toothpicks.]

Place the beans in a large bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans should remain).

Add the tomatoes, scallions, Cotija, sour cream, cilantro, cumin, measured black pepper, and remaining tablespoon of salt [cheese will be salty, use less] and mix until evenly combined. Gently mix in the cooled rice. Taste the mixture and, if necessary, season with more salt and pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)

Divide the rice mixture into 6 equal portions. Stuff each pepper with the filling, replace the caps, and press each cap into the filling. Pierce 2 toothpicks through each cap and out the sides of each pepper to secure them while on the grill; set aside until ready to cook. (If you're stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours. Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)

Heat a charcoal or gas grill to medium (about 350°F to 450°F). Place the stuffed peppers on their sides and cover the grill. Grill, rolling each pepper a quarter turn every 7 minutes or so to cook all four sides, until the the filling is hot, the skins of the peppers are well-charred, and the flesh is soft to the touch, about 30 minutes total. Remove the toothpicks. If serving as a side dish, slice the peppers in half lengthwise.

You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before grilling to let them come to room temperature.