Poblano peppers stuffed with crispy quinoa, mild chipotle mushrooms, and melted cheese

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Cut a lengthwise slit in each poblano pepper and carefully remove the seeds. Place them on a baking tray, rub with 1 tablespoon olive oil, and roast for 10 minutes until they begin to soften.

2. 2

   2. Meanwhile, place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the water is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until translucent. Add the mushrooms and cook for 6 to 8 minutes until they release their moisture and brown.

4. 4

   4. Add the garlic, corn, chipotle in adobo, cumin, oregano, the remaining 1/2 teaspoon salt, and black pepper. Cook for 2 minutes, stirring, so the garlic and spices perfume the mixture.

5. 5

   5. Add the cooked quinoa to the skillet and cook for 3 more minutes, stirring, so some of it becomes lightly crisp and well combined with the mushrooms and corn.

6. 6

   6. Fill the roasted poblano peppers with the quinoa mixture and divide the shredded Monterey Jack cheese on top. Return the peppers to the tray.

7. 7

   7. Bake at 220 °C / 425 °F for 12 to 15 minutes, until the cheese is melted and lightly browned in spots.

8. 8

   8. In a small bowl, mix the plain Greek yogurt with the lime zest, lime juice, and chopped cilantro.

9. 9

   9. Serve the peppers hot with a spoonful of lime-cilantro yogurt on top and a little extra fresh cilantro if desired.