Directions

1. PREHEAT the oven to 500°F.

2. 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.

3. 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.

4. 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.

5. STUFF each pepper with the filling and sprinkle with grated cheese. Bake 4 - 6 minutes, or until heated through. Remove from the oven.

6. 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.

7. DRIZZLE the peppers with lime crema, garnish with additional cilantro, and enjoy!