Fill a large pot with water and bring to a boil.

Drop the poblanos into the boiling water and boil for 5 minutes. Remove, drain and set aside.

Scatter all of the veggies on a sheet pan and drizzle with the 2 tablespoons of olive oil.

Season with salt, pepper and 1/2 teaspoon of paprika.

Toss everything a few times to coat with the oil and spices.

Place the sheet pan under the broiler for 10-12 minutes, turning the veggies a few times so they brown on all sides.

Remove from heat and place into a large bowl.

Add the rice and black beans to the vegetables.

Sprinkle with the cumin, oregano and the remaining 1/2 teaspoon of paprika.

Add 1 cup of the cheese to the mixture and combine thoroughly.

Season with salt and pepper to taste.

Lay the peppers in a baking dish.

Spoon the veggie mixture into the peppers and then top with the remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and the peppers heated through.

Serve with salsa, sour cream and/or guacamole.