ENCHILADA STUFFED PEPPERS

2 1/2 cups shredded cooked chicken
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can yellow corn, drained
1 (10 oz) can diced tomatoes and green chilies, drained
1 (10 oz) can enchilada sauce
2 cups shredded Mexican cheese blend, divided
1 teaspoon salt
6 large poblano peppers, cut in half lengthwise and seeded

Preheat oven to 350 degrees. In a large bowl, combine chicken, black beans, corn, tomatoes, enchilada sauce, 1 1/2 cups cheese, and salt. Fill peppers evenly with chicken mixture. Place peppers, cut side up, in 2 (13x9-inch) baking dishes. Bake for 30 minutes; sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes or longer, or until cheese is melted.