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1
Preheat the oven to 400 degrees F.
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2
Add the whole tomatoes, garlic and chipotle to a blender and puree until smooth.
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3
Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.
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4
Heat the olive oil in a large skillet over medium-high heat.
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5
Add the onions and bell peppers and saute until softened, about 5 minutes.
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6
Add the plum tomatoes and cook until it breaks down, another 3 minutes.
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7
Stir in the beans, quinoa and chili powder.
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8
Turn off the heat and fold in the chopped green onions if using.
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9
Split the poblano peppers in half and remove the seeds.
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10
Stuff the peppers with the quinoa mixture.
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11
Ladle about half of the tomato sauce into a 13- by 9-inch casserole dish.
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12
Place the peppers on top and ladle over the remaining sauce.
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13
Sprinkle the peppers with the cheese, cover the casserole dish with foil and bake for 30 minutes.
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14
Remove the foil from the top and cook until the peppers are very soft, another 5 minutes.
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15
Top with Avocado Cream Sauce, diced tomatoes and sliced green onions if desired.
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16
Slice the avocado in half and remove the pit.
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17
Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper.
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18
Blend until smooth.
