📖 Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C). Ensure the rack is in the middle position for even cooking.
2. Prepare the Poblanos: Wash the poblano peppers and pat them dry. Carefully slice each pepper lengthwise, creating a boat shape. Remove the seeds and membranes using a spoon or your fingers. This step is important to reduce the heat level of the peppers.
3. Roast the Poblanos (Optional): For a softer pepper and slightly smoky flavor, roast the poblano halves directly on the oven rack for about 10-15 minutes, or until the skins start to blister. Alternatively, you can broil them for 3-5 minutes, watching closely to prevent burning. Once roasted, place them in a bowl and cover with plastic wrap for 10 minutes. This will steam the skins, making them easier to peel. Peel off the skins and set the peppers aside.
4. Prepare the Vegetables: While the oven is preheating and the poblanos are roasting, chop the bell peppers, onion, and any other vegetables you're using into bite-sized pieces. Aim for a uniform size for even roasting.
5. Roast the Vegetables: Spread the chopped vegetables on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and season with salt, black pepper, and any other spices you like, such as garlic powder or dried oregano. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through to prevent burning.
6. Cook the Quinoa: While the vegetables are roasting, cook the quinoa according to the package directions. Usually, this involves rinsing the quinoa and then simmering it in water or vegetable broth for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. If you dont have vegetable broth, you can use water.
7. Combine and Season: In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the black beans, corn (if using), and any fresh herbs like chopped cilantro or parsley. Squeeze the juice of one lime over the mixture. Season with additional salt, pepper, and any other spices to taste. Be sure to taste and adjust the seasoning as needed.
8. Stuff the Poblanos: Spoon the quinoa and vegetable mixture into the prepared poblano pepper halves, filling them generously. Pack the filling down slightly to ensure it stays in place.
9. Bake the Stuffed Poblanos: Arrange the stuffed poblanos on a baking dish. If desired, sprinkle some shredded cheese (such as Monterey Jack, cheddar, or a vegan alternative) over the top. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly (if using) and the peppers are heated through.
10. Garnish and Serve: Remove the stuffed poblanos from the oven and let them cool for a few minutes before serving. Garnish with a dollop of sour cream or Greek yogurt (or a vegan alternative), a sprinkle of fresh cilantro, and a drizzle of hot sauce, if desired. Serve warm and enjoy!