Mexican Stuffed Poblano Peppers

• 4 Poblano Peppers, Cut In Half Lengthwise, With Seeds Removed
• 1 Tablespoon Olive Oil
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low-sodium Vegetable Or Chicken Stock
• 1 cup Quinoa, Rinsed
• 1 teaspoon Each: Smoked Paprika, Pepper, Cumin, Garlic Powder, Chili Powder
• 1/2 teaspoons Sea Salt
• 1/4 teaspoons Red Pepper Flakes
• 1 can (14 Oz Can) Black Beans, Drained And Rinsed
• 1 ear Corn, Roasted, And Kernels Cut Off The Cob
• 1/2 cups Cilantro, Chopped
• 1 cup Pepper Jack Cheese, Shredded
• Chopped Cilantro And& Green Onions For Serving

1. Preheat oven to 425 F. Spray a 9 x 13 baking dish with cooking spray.
2. Lay peppers into dish (cut side up) and toss peppers into the oven for 15 minutes, until tender/crisp.
3. Meanwhile, in a large skillet over medium high heat add oil, onion and garlic.
4. Let it cook over medium high heat for 2 minutes.
5. Add in chicken stock, quinoa, and all of the spices.
6. Cover the skillet and let the mixture cook until the quinoa is done (cook time according to package directions).
7. Keep an eye on it and add more liquid if needed.
8. Once quinoa is cooked, add in beans, corn, and cilantro.
9. Stir and cook until beans are heated through.
10. Taste and adjust seasoning if needed.
11. Remove skillet from the heat.
12. Spoon the bean mixture into the pepper halves, and top with a generous amount of cheese.
13. Bake uncovered, for 15-20 minutes until cheese is golden brown.
14. Sprinkle with cilantro and green onions and enjoy!

peppers, olive oil, onion, garlic, chicken, quinoa, paprika, salt, red pepper, black beans, kernels, cilantro, pepper, cilantro

Taken from tastykitchen.com/recipes/main-courses/mexican-stuffed-poblano-peppers/ (may not work)