4 large poblano peppers1 cup quinoa (or brown rice for a heartier option)1 can black beans, rinsed and drained1 cup corn (frozen or fresh)1 medium onion, diced2 cloves garlic, minced1 teaspoon cumin1 teaspoon smoked paprikaSalt and pepper, to taste1 cup shredded cheese (optional: cheddar or Monterey Jack)1 avocado1/4 cup sour cream or Greek yogurtJuice of 1 limeFresh cilantro, for garnish Preheat your oven to 375°F (190°C). Carefully slice the tops off the poblano peppers and remove the seeds.In a medium saucepan, cook the quinoa according to package instructions, typically combining 1 cup of quinoa with 2 cups of water and simmering for about 15 minutes.Heat a large skillet over medium heat. Add a splash of olive oil and sauté the diced onions and minced garlic until fragrant. Add in the corn, black beans, cumin, smoked paprika, salt, and pepper.In a large bowl, combine the cooked quinoa with the sautéed vegetable mixture. If using cheese, fold it in at this stage.Spoon the quinoa filling into each poblano pepper, packing them tightly, and place in a baking dish.Bake the stuffed peppers for 30-35 minutes until tender and slightly blistered.In a blender, combine the avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth. 