Directions
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PREHEAT the oven to 500°F.
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BRING vegetable broth (or chicken stock) and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15 minutes. Remove from heat and fluff with a fork. Set aside.
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PLACE poblano peppers on a sheet pan. Roast in the oven for 15 - 20 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
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HEAT oil on medium-high in a large skillet until hot. Add the onion and cook, stirring frequently, 2 - 3 minutes, until softened. Stir in the garlic, tomato paste and cumin. Cook for about 1 minute, until fragrant. Stir in the black beans, corn, and cooked quinoa. Season with salt and pepper to taste.
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STUFF each pepper with the filling and sprinkle with grated cheese. Bake 4 - 6 minutes, or until heated through. Remove from the oven.
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COMBINE the sour cream, lime juice, and half the cilantro in a small bowl while the peppers bake. Season with salt and pepper to taste.
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DRIZZLE the peppers with lime crema, garnish with additional cilantro, and enjoy!