Adapted from Leigh Belanger’s My Kitchen Chalkboard
- 1/4 cup uncooked quinoa
- 5 poblano peppers
- 1 to 2 tablespoons olive oil
- 1 onion, finely diced
- 2 ears corn, kernels stripped from cob
- 1 hot chili, seeded and finely diced
- 3 scallions, thinly sliced (I use nearly all of the greens)
- 4 oz Monterey Jack cheese or Gruyère or whatever you like, cut into small cubes
- 1/2 teaspoon paprika—I like using smoked Paprika here
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 cup chopped fresh cilantro, plus more for serving, optional
- lime wedges, for serving
- Heat oven to 400ºF. Bring a large pot of water to a boil over high heat. Boil quinoa for 9 to 12 minutes or until done. Drain through a fine-meshed sieve. Set aside.
- Place a large, dry skillet over high heat. Add the peppers and cook, turning every so often, until they’ve blackened in spots on each side. Set aside to cool. Halve the peppers: cut through the stem for a pretty presentation. Pull out the seeds and discard.
- Add 1 to 2 tablespoons oil (or just a big glug) to the skillet and keep at medium heat. Add the onion, and sauté for five minutes or until soft. Add the corn, hot chili, and scallions. Turn off heat. Stir to combine. Add the cooked quinoa, cheese, paprika, and salt. Stir to combine. Taste. Adjust seasoning with salt to taste. Set aside.
- Spoon the filling into the peppers. If you are serving these later in the week, store tightly covered until ready to bake.
- Bake until the cheese is bubbling, 20 to 25 minutes. Serve hot and garnish with cilantro and lime.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: poblano, peppers, stuffed, quinoa, corn, Monterey Jack, gluten-free