Quinoa Stuffed Chipotle Peppers

Quinoa Stuffed Chipotle Peppers
Course: Main Dishes

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4 poblano peppers

1 tbsp Chipotle chiles in adobo sauce - chopped
4 cloves fresh minced garlic
sea salt - to taste
black pepper - to taste
1/2 cup chopped fresh cilantro
2 tsp PLUS 1 tbsp canola oil
1 cup cooked quinoa
1 cup diced roasted red peppers
1 cup fresh or frozen cut corn - thawed
1 can black beans - (about 2 cups)
1 cup goat cheese

Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper.
Arrange peppers on sheet and brush with 2 teaspoons of oil. Roast for 20 minutes, turning halfway through baking time.
Remove from oven and allow to cool until safe to handle.
Remove skins, then carefully make a slit in each chile with a small knife. This way you'll be removing the seeds while keeping the stems intact.
Combine garlic, salt, 3/4 cup water, chipotle, and salt and pepper to taste in a blender or food processor. Blend these ingredients until smooth, then add cilantro.
Heat remaining 1 tbsp olive oil in a skillet. Add corn, roasted red peppers, and black beans and cook for 2 minutes.
Stir in 1/2 cup of the goat cheese and quinoa.
Stuff peppers with this mixture.
Place the chipotle mixture from blender in a large baking dish. Add stuffed peppers and top with remaining goat cheese.
Bake for 15 minutes. Allow peppers to cool for 10 minutes before serving.

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