While rice is cooking, add olive oil to pan over medium heat. Begin by adding the onions, then after 3 minutes, add the ground beef.
Once the beef is about half way cooked through, add the taco seasoning, corn, and tomatoes to the skillet and stir everything together. Cook for another 3-5 minutes until ground beef is cooked through.
Turn heat off then add half the enchilada sauce to the ground beef mixture and stir.
Once the rice is done cooking, combine beef mixture with rice and set aside.
In a 9×13 baking dish, pour the other half of the enchilada sauce on the bottom.
Cut poblano peppers in half lengthwise, take out any seeds, then arrange halved peppers in a single layer on baking sheet with enchilada sauce.
Spoon rice and beef mixture into the peppers, then sprinkle cheese over all the peppers once stuffed. *There might be some rice and beef mixture leftover, which can be used for tacos or a burrito the next day*.
Cover dish loosely with aluminum foil, then bake at 325 degrees for 30-35 minutes. After 30 minutes, take aluminum foil off then bake for another 10 minutes.
Take out of oven once finished cooking, let cool down for 5 minutes, then serve with some sour cream and avocado!
