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1
Preheat oven to 475F.
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2
On a parchment-lined baking sheet, rub poblanos with 2 teaspoons oil.
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3
Roast until slightly blackened and softened, 15 to 20 minutes, turning once.
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4
Remove from oven.
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5
When cool enough to handle, remove skins with paper towels.
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6
Use a paring knife to make a small slit in each chile, then carefully remove seeds (and discard), keeping stem end intact.
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7
In a blender, combine chipotle, garlic, 1 teaspoon salt, and 3/4 cup water; season with pepper.
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8
Blend until smooth.
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9
Add cilantro, and pulse once to combine.
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10
In a small saucepan, bring 2/3 cup water to a boil.
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11
Add quinoa; return to a boil.
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12
Stir once, cover, and reduce heat to a simmer.
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13
Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes.
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14
Fluff with a fork.
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15
Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium-high.
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16
Add mushrooms and 1/2 teaspoon salt; season with pepper.
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17
Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
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18
Add corn and beans, and cook, stirring, until heated through, about 2 minutes.
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19
Stir in 1/2 cup cheese and the quinoa.
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20
Spread chipotle mixture evenly in a 9-by-13-inch baking dish.
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21
Stuff peppers with filling, dividing evenly, and arrange in dish; dot with remaining 1/2 cup cheese.
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22
Bake until golden, 15 to 20 minutes.
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23
Remove from oven, and let cool in pan 10 minutes before serving.
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24
(Per Serving)
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25
Calories: 324
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26
Saturated Fat: 3.2g
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27
Unsaturated Fat: 4.7g
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28
Cholesterol: 12.6mg
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29
Carbohydrates: 49.5g
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30
Protein: 14.4g
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31
Sodium: 910mg
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32
Fiber: 9.4g
