Poblano peppers are mildly hot bright green chilies from Mexico that have a heart shape and can grow up to 3” by 6” with thick dark forest green to chocolate brown flesh and are perfect for stuffing. Rice and beans are a staple classic pairing, rich in protein, fiber, and flavor. Kids can make the black beans ahead of time by soaking ½ cup organic black beans overnight and simmering for 40 minutes. In another pot, cook ½ cup organic brown rice and simmer for 50 minutes. Heat organic extra virgin olive oil in a large pot add ¼ cup chopped organic sweet onion and ¼ cup diced organic red bell pepper and cook 5 minutes. Add 2 minced garlic cloves, ¼ tsp cumin, and a sprig of fresh oregano and cook another minute. Drain the beans and add them to the pot with ½ cup orange juice and ½ tsp sea salt. Simmer for 40 minutes. Add ¼ cup of fresh chopped cilantro and 1 tbsp organic extra virgin olive oil to the cooked rice. Kids can roast 3 organic Poblano chilies on a parchment covered sheet pan in a 425⁰ oven for 20 minutes, turning occasionally with tongs until the chilies are charred on all sides. Let the chilies cool in a large covered bowl for 15 minutes. Rub and peal off the skins of the chilies, cut in half, and remove the seeds. In a sauce pan, melt 1 tbsp vegan butter, ¼ cup whole wheat bread crumbs, ¼ tsp cumin, and sea salt. Place the chilies on a parchment covered baking sheet, stuff them with beans and rice, and sprinkle the bread crumbs on top. Bake at 400° for 15 minutes. Mash 1 ripe avocado with 1 tsp fresh lime juice, fresh chopped cilantro, and sea salt. Top the baked Poblano peppers with the guacamole. Serve with cornbread.