Delicious stuffed poblanos filled with a flavorful mixture of ground beef, quinoa, black beans, corn, tomatoes, and spices, baked with cheese and served with a tangy Greek yogurt-lime drizzle and Ají Panca sauce.
Begin by splitting your poblanos in half lengthwise and discarding all the seeds and veins. Then you can place them open side up on a lined tray and roast at 375F for about 10-15 minutes, until lightly charred but still holding up on its own. Place them face side down to drain any excess moisture. As those are roasting, begin cooking your quinoa and making your meat filling. Cook ground beef with corn, onions, granulated garlic, salt, pepper and cumin. After about 2-3 minutes on medium heat, fold in black beans, chopped tomato, cilantro, lime juice, banana peppers, and roasted red pepper, and cook for another minute. Remove from heat and let cool. Once the quinoa has also cooled, mix the ground beef mixture with your choice of cheese and then stuff the peppers to the brim, gently pressing down so that it adheres. Into the oven with a bit more cheese at 400F for 2-3 minutes, and you can serve with Ají Panca pepper sauce and a Greek yogurt and lime drizzle to freshen things up.
