3 Poblano Peppers ½ Diced Yellow Pepper 2 Cups Cooked Quinoa ½ Diced Red Pepper 3 Tbsp Verbena Garlic Mushroom Olive Oil ¼ Cup Chopped Cilantro (optional) ½ Small Yellow Onion ½ Tsp Salt 1 Tbsp Minced Garlic Juice of 1 Fresh Squeezed Lime
Cover baking sheet with foil. Put poblano chiles on baking sheet, and place 3 inches from heating element.
Broil until charred on all sides. Remove from oven, and peel skins off the poblano peppers.
Slit down the middle and remove the seeds, leaving the stem intact.
Preheat the oven to 375F
In a pan over medium, high heat, add the olive oil, onion, bell peppers, garlic, and salt. Sauté for around 3 minutes.
Add the quinoa and fresh lime juice to the onion and pepper mix and sauté until heated thoroughly.
With a wooden spoon, scoop the quinoa mixture into each poblano pepper and place them back onto the baking sheet. Once all the peppers are filled, place them into a 375F oven for 15 min.
Sprinkle cilantro over the top of the stuffed poblanos and serve.
(Optional) Top with sour cream or guacamole (guacamole is my favorite on this dish)