Quinoa, Black Bean and Chicken Stuffed Poblano Peppers

Preheat oven to 425 F.

For the filling: In a large saute pan with a lid add olive oil, onion and garlic. Cook over medium-high heat. Saute onion until it’s starting to caramelize.

Add chicken, bell pepper, chili powder, cumin and garlic powder. Stir well and cook until chicken starts to brown.

Add tomatoes, quinoa and chicken stock. Stir well and bring to a simmer. Reduce heat to low and cover. Cook 12-15 minutes until quinoa is tender.

Add black beans and corn kernels. Stir well and cook until beans and corn are heated through. If mixture is really watery turn heat to medium and cook uncovered while stirring until most of the liquid has evaporated.

Remove mixture from heat. Stir in fresh squeezed lime juice, chopped cilantro and 1 cup shredded cheese. Set aside.

Combine all of the pepper ingredients in a bowl (everything except the peppers themselves) and brush the mixture all over the inside and the outside of the peppers. Place peppers in a baking dish or pan. Evenly divide filling mixture between pepper halves.

Place in the oven and bake for 40-50 minutes or until peppers are tender. Remove pan from oven. Divide remaining 1 1/2 cups cheese between the tops of peppers then put the pan back into the oven and cook until cheese is melted and bubbly. This will take around 10 minutes.

Serve with fresh squeezed lime, chopped cilantro, sour cream or Greek yogurt, olives, pico de gallo, mango salsa, chips and any other desired toppings.