1. In a medium pot, cook white rice according to package directions.
2. Preheat oven to 400ºF. Slice poblano peppers in half lengthwise, remove the insides, and chop the tops of the peppers and set aside for later. Add the peppers to a sheet pan, drizzle with olive oil, and bake in the oven for 15 minutes.
3. In a pan on medium low heat, add a drizzle of olive oil and sauté onions, garlic, bell peppers, the leftover tops of the poblano peppers, and tomatoes, for 10 minutes. Season with salt and pepper.
4. Add the ground beef, tomato paste, salt, and pepper, and cook through. Season everything with onion powder, garlic powder, chili powder, cumin, smoked paprika, Trader Joe’s everything but the elote seasoning.
5. Add 1 cup of water, corn, rice, and cook on low until the mixture thickens.
6. Remove the poblano peppers from the oven, stuff them with the mixture, top with shredded cheese, and bake until the cheese is melted, about 10 minutes.
7. Top with avocado, sour cream, and pickled red onions.
