Pinto Bean & Queso Stuffed Poblanos

Method

1. 1

   Roast the peppers

   Arrange the poblano pepper in a baking dish, cover loosely with foil and roast in a 220°C oven until tender enough to split.

   18 min

   Tip: Let peppers cool a little before handling; their steam will be hot.

2. 2

   Cook the quinoa

   Bring the vegetable broth and quinoa to a boil in a medium saucepan over high heat; cover and reduce to low.

   4 min
3. 3

   Simmer the filling

   Heat the olive oil in a large skillet over medium heat. Add the onion, corn, pinto bean and canned diced tomato, then stir often.

   10 min
4. 4

   Rest the quinoa

   Turn off the heat under the medium saucepan and leave it covered; fluff the quinoa gently with a fork.

   6 min
5. 5

   Fill and bake

   Stir the quinoa and half the queso fresco into the skillet, spoon into the peppers, top with remaining cheese and bake uncovered at 200°C.

   12 min
6. 6

   Taste and serve

   Taste a little filling, adjust with up to 1/4 tsp salt and a few grinds of black pepper, then serve the peppers warm.