Grilled Poblano Peppers Stuffed With Quinoa

Instructions

1. Preheat your grill to medium-high heat. Place the poblano peppers directly on the grill grates and cook, turning occasionally, until the skins are charred and blistered, about 8-10 minutes. Remove the peppers from the grill and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once steamed, carefully peel off the skin, slice the peppers lengthwise, and remove the seeds.

2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the broth is absorbed.

3. In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic, ground cumin, and chili powder, and cook for an additional minute.

4. Add the black beans, corn, cherry tomatoes, and cooked quinoa to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

5. Preheat your oven to 375°F (190°C). Place the grilled poblano pepper halves in a baking dish. Spoon the quinoa filling into each pepper half, pressing down gently to pack the filling.

6. If desired, sprinkle the stuffed peppers with shredded Monterey Jack cheese for an extra layer of gooey goodness.

7. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.