1. Make a batch of Spanish rice.
2. Preheat oven to 500°.
3. While the rice is cooking, slice and dice the Hillshire Farm® Beef Polska Kielbasa.
4. Heat a non-stick skillet over medium high heat.
5. Sear the sausage and heat through.
6. Once the sausage is done, add it to a large bowl.
7. Clean the poblano peppers.
8. Using a sharp knife, slice from stem to tip 1/4" or so, reserve the strips.
9. Put the peppers in a baking pan or dish.
10. Remove the seeds and veins with a knife or spoon; set aside.
11. Dice the reserved poblano strips, yielding about 1/2 cup.
12. In the same skillet, sauté the onions and diced poblano in either the sausage renderings or extra virgin olive oil; 4 minutes.
13. Add the onions and peppers to sausage.
14. Add the black beans.
15. Mix the cumin, chili powder, and garlic to the can of tomatoes and add to the sausage; mix thoroughly.
16. Once the rice is done, stir it into the sausage mixture.
17. Using a kitchen tablespoon, stuff each pepper, taking care to press the mixture into the pepper to maximize the stuffing.
18. Roast in the oven for 6-10 minutes or until the peppers begin to blister.
19. Plate and drizzle with lime crema.

Lime Crema

1. Mix the sour cream, lime juice, and cilantro together. Slowly stream the water in, one tablespoon at a time, until the sauce has thinned and reached the desired consistency.