Cooking Instructions

Preheat your oven to 375°F (190°C) or 400°F for optimal baking. Begin by roasting the poblano peppers over an open flame or in the oven until the skin is charred. Once roasted, place them in a bowl and cover with a kitchen towel to steam for about 10 minutes. This will make peeling the skin easier.

After steaming, peel the skins off the poblano peppers and set them aside. Prepare the quinoa according to package instructions and set aside once cooked.

In a skillet, cook your chosen protein (ground beef, chicken, or a vegetarian option) over medium heat until browned. Drain excess fat, then stir in the cooked quinoa, black beans, corn, shredded cheese, and spices. Mix well to combine everything evenly.

Carefully cut a slit in each roasted poblano pepper, removing the seeds and membranes. Stuff each pepper with the prepared filling, packing it gently but firmly.

Place the stuffed peppers in a greased baking dish and cover them with foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

While the peppers are baking, prepare the avocado crema by mashing the avocado with sour cream, lime juice, and a pinch of salt, or blend until smooth.

Once the stuffed peppers are done, serve them hot with a drizzle of avocado crema on top. Garnish with fresh cilantro and lime wedges for added flavor.