Ingredients:

  • 4 large poblano peppers (approx. 680g)
  • 1 tbsp avocado oil
  • 1 lb lean ground beef (90/10)
  • 1 cup cooked quinoa
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • salt to taste
  • black pepper to taste
  • 1 tbsp fresh lime juice
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Preheat the broiler to high. Rub the poblano peppers with avocado oil and place them on a baking sheet.
  2. Broil the peppers for 3–5 minutes per side until the skin is charred and blistered.
  3. Place hot peppers in a bowl and cover with plastic wrap for 5 minutes to steam. Peel the skins, slice a slit down the side, and remove the seeds.
  4. Heat a skillet over medium-high heat. Add ground beef and cook until browned.
  5. Stir in the diced onion and garlic, sautéing until the onion is translucent.
  6. Fold in the cooked quinoa, black beans, corn, cumin, paprika, and chili powder.
  7. Stir in the lime juice and season with salt and black pepper.
  8. Stuff the prepared poblano peppers with the filling and top with shredded Monterey Jack cheese.
  9. Bake or broil until cheese is melted and bubbly. Garnish with chopped cilantro.