Ingredients:

  • 4 to 6 large poblano peppers (approx. 1.5 lbs)
  • 3 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 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chipotle powder
  • 3 tbsp fresh lime juice
  • 1 ripe avocado
  • 2 tbsp vegan sour cream
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat the broiler to high. Rub the poblano peppers with 1 tablespoon of avocado oil.
  2. Place peppers on a baking sheet and broil for 4-6 minutes per side until the skin is mahogany-colored and charred in spots.
  3. Immediately place the hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam the skins.
  4. Gently peel away the charred skin, slice a slit down the side of each pepper, and carefully remove the seeds.
  5. In a medium pot, combine rinsed quinoa and vegetable broth; bring to a boil, then simmer until the liquid is absorbed and quinoa is cooked.
  6. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Sauté diced onion and minced garlic until softened.
  7. Stir in smoked paprika, ground cumin, and chipotle powder, cooking for 1 minute until fragrant.
  8. Fold in the cooked quinoa, drained black beans, thawed corn, and 2 tablespoons of lime juice. Season with salt and black pepper.
  9. Spoon the quinoa filling generously into the prepared poblano peppers.
  10. Prepare the crema by blending the avocado, vegan sour cream, 1 tablespoon of lime juice, a pinch of salt, and water until smooth.
  11. Drizzle the avocado crema over the stuffed peppers before serving.