Ingredients
4 large poblano peppers
1 cup cooked quinoa
1 (15-ounce) can black beans, drained and rinsed
1 cup corn, fresh or frozen
1/3 cup diced red onion
2 cloves garlic, minced
2 tablespoons Persian Lime Olive Oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro, plus more for serving
1 cup shredded pepper jack or Monterey Jack cheese
1 avocado, diced, for serving
Instructions
Preheat oven to 400°F. Slice the poblanos in half lengthwise and remove the seeds. Arrange cut side up in a baking dish and drizzle with 1 tablespoon Persian Lime Infused Olive Oil. Roast for 10 minutes.
Heat the remaining 1 tablespoon Olive Oil in a large skillet over medium heat. Add the onion and corn and sauté for 4 minutes. Add the garlic, cumin, chili powder, and smoked paprika and cook for 1 minute.
Stir in the cooked quinoa and black beans. Cook for 3 minutes, then remove from heat. Stir in cilantro. Season with salt and pepper.
Divide the quinoa mixture among the roasted poblanos and top with shredded cheese. Return to the oven and bake for 15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Top with fresh cilantro and diced avocado. Drizzle with additional Persian Lime Olive Oil before serving.