Stuffed Poblano Peppers

4 poblano peppers

2 tablespoons olive oil

½ cup yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, seeded, cored and small diced

1 cup fresh corn kernels

1 cup cooked black beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 teaspoon salt

freshly ground black pepper, to taste

2 cups cooked quinoa (cooked according to package instructions)

juice of 1 lime

¼ cup fresh cilantro with tender stems, chopped

grated vegan cheese for topping, if desired

Preheat the oven to Max Broil or 450˚F. Place the poblanos on a baking sheet and broil until charred all over or bake until skin begins to char, should take a few minutes, turning halfway through cooking. Remove and place directly into a bowl and cover with plastic wrap for 5 minutes. When cooled slightly, gently remove the charred peel (if there is some left over it is fine) then carefully slice open lengthwise and remove seeds, keeping the pepper intact.

In a skillet over medium, heat the olive oil and cook the onion, red bell pepper and garlic for 3-4 minutes. Add the corn, black beans and spices. Season with a teaspoon of salt and freshly ground black pepper, to taste. Stir in the quinoa, lime juice, and the cilantro. Cook together for 2 minutes until everything is well combined.

Spoon a generous amount of filling into each roasted poblano. Place the poblanos back on the baking sheet. Place into a 400˚F oven for 10 minutes or until heated through. If you want to use vegan cheese, top the chilies with your desired amount and place back in the oven for just a couple of minutes to heat it up.

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