The beauty of this recipe is its adaptability to the amount of leftover rice you have; aim for about two cups of filling, adjusting beans as necessary.
I like to make sure my oven rack is one up from the middle when broiling the poblanos, ensuring they get that charred edge and smoky flavor.
Poblanos are mild, earthy, and slightly smoky; if you prefer, you can substitute them with sweeter bell peppers for a different taste experience.
Draining and rinsing a 15-ounce can of pinto beans is a key step, as it enhances the flavors and makes for a hearty stuffing.
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