Earthy and sweet, rich and filling, this is a delicious, simple recipe that’s a real crowd-pleaser.
These hearty, spicy, vegetarian stuffed poblano peppers with quinoa and corn are a Southwestern classic and take less than an hour to make!
Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit. Halve poblanos through the stem, then remove seeds and ribs.
Bring vegetable stock and a large pinch of salt to a boil in a small, lidded pot. Add the quinoa and cook according to the package directions.
While quinoa cooks, rub poblano halves with oil and season with salt and pepper. Place on a baking sheet with the cut sides down and roast on the middle rack until tender.
Heat a drizzle of oil in a large, oven-safe large skillet over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes.
Stir cooked quinoa into the pan with veggies and season with salt and pepper.