-
Preheat the oven to 450F and lightly grease a cooking sheet.
-
Cook the quinoa according to the package. Chop the onions and cut the tops off of the poblano peppers. Remove the seeds.
-
Combine the onions, black beans, corn and shredded cheese. Mix in the spices.
-
Once the quinoa is fully cooked, combine it with the rest of the ingredients and mix thoroughly.
-
Divide the mixture into four and fill each pepper with a quart of the mixture.
-
Place the peppers on the cookie sheet and cook for 30 minutes.
-
Enjoy!