Ingredients:

  • 6 large poblano peppers (approx. 1.5 lbs)
  • 1 tbsp avocado oil
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1.5 cups Monterey Jack cheese, cubed or shredded
  • 1/4 cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste
  • 1/2 cup Greek yogurt
  • 1 tbsp fresh lime juice
  • 1/2 tsp lime zest
  • 1 pinch salt

Instructions:

  1. Preheat oven to 425°F (220°C). Rub poblano peppers with oil, place on a baking sheet, and roast for 10–15 minutes, turning once, until skins are charred and blistered.
  2. Place hot peppers in a bowl and cover with plastic wrap for 5 minutes to steam. Carefully peel off the charred skins, slice a slit down the side of each pepper, and remove the seeds.
  3. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then cover and simmer on low for 15 minutes until liquid is absorbed.
  4. Sauté diced onion and garlic in a pan until softened. Stir in smoked paprika and ground cumin.
  5. In a large mixing bowl, combine the cooked quinoa, sautéed onion mixture, black beans, corn, Monterey Jack cheese, and chopped cilantro. Season with salt and black pepper.
  6. Stuff each prepared poblano pepper with the quinoa filling. Place peppers back on the baking sheet and bake until the cheese is melted and peppers are tender.
  7. Whisk together Greek yogurt, lime juice, lime zest, and a pinch of salt to create the lime crema. Drizzle over the peppers before serving.