2teaspoonsolive oildivided, plus more for the peppers
1cuplow sodium vegetable broth
1medium yellow onionchopped
½cupcooked cornthawed if frozen
1cuplow sodium canned black beansrinsed and drained
1 4ouncecan mild diced green chiles
Coarse kosher salt and freshly ground black pepper
Chopped fresh cilantrooptional
Plain 0% fat Greek yogurt or sour creamoptional
Preheat the broiler to high and place an oven rack in the second from the top position.
Rub poblanos with olive oil and place in a well seasoned cast iron skillet or oiled oven safe baking dish. Broil until the skin of the pepper is blistered and beginning to brown, 5-10 minutes per side. Remove the peppers from the oven and place them in a bowl. Cover the top tightly with plastic wrap and allow to rest for 5-10 minutes. Move the oven rack down to the middle position and heat the oven to 375ºF.
While the peppers are broiling, place quinoa in a fine mesh strainer and rinse under cold water for 2 minutes. In a medium sized pot, heat 1 teaspoon olive oil over medium heat. Once hot, add the quinoa and toast, stirring, for 1 minute. Add vegetable broth and ½ cup water. Bring to a boil, cover, and reduce heat to medium low. Allow the quinoa to cook undisturbed until all of the liquid is absorbed, about 15 minutes. Remove from the heat and allow the quinoa to sit, covered, another 5 minutes.
Meanwhile, heat 1 teaspoon olive oil in a small skillet over medium heat. Once hot, add the onions and garlic. Cook, stirring often, until softened and just beginning to brown, 5-7 minutes.
In a large bowl, combine quinoa, onions, garlic, corn, beans, green chiles, chili powder, cumin, and salt and pepper to taste.
Remove the peppers from the bowl and remove skins. They should peel off easily, but don't worry about getting every last bit off. Carefully cut each pepper open vertically and remove the seeds. Arrange peppers cut side up in the same dish you broiled them in. Fill them evenly with the quinoa mixture and sprinkle with the cotija cheese.
Bake the stuffed peppers in the oven until heated through, about 15 minutes. Sprinkle with chopped cilantro and drizzle with sour cream or yogurt if desired.
Tips for customizing
Drizzle with avocado creama or top with guacamole
Create a casserole by chopping the peppers and adding them to the filling, then putting in a baking dish and bake for 20 minutes at 350ºF
Increase the chili powder and/or add fresh diced jalapeño for more spice
Swap cooked bulgur, barley, or brownrice for the quinoa
Swap the poblano peppers out for green, red, yellow, or orange bell peppers
Top with a layer of shredded Mexican cheese before baking