Cheesy Stuffed Poblano Peppers with Quinoa
1½ cups vegetable broth (or chicken stock)
¾ cup quinoa (uncooked)
- 4 poblano peppers
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon ground cumin
- 1 14.5 oz. ounce can black beans
1 cup frozen corn kernels
- Lime Crema:
1 lime, juiced
½ cup chopped cilantro, divided
PREHEAT the oven to 500°F.
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.
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.
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.
STUFF each pepper with the filling and sprinkle with grated cheese. Bake 4 - 6 minutes, or until heated through. Remove from the oven.
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.
DRIZZLE the peppers with lime crema, garnish with additional cilantro, and enjoy!