Step 1

Preheat oven to 450°F.

Step 2

Arrange the poblano peppers on a sheet pan and roast for 20-25 minutes until the skin is charred and blistered.

Step 3

Remove from the oven and either cover with a bowl or place theme in a plastic bag to be able to peel easily.

Step 4

Meantime prepare the filling.

Step 5

Presoak the quinoa for 30 minutes.

Step 6

Rinse and cover with 1 and ½ cup water and season with ½ teaspoon of salt and tablespoon of oil. Cook for 10 minutes until al-dente.

Step 7

After 15 minutes, add the corn and squash and fluff all together. Add the seasoning. Cover and cook for an additional 10-15 minutes.

Step 8

Once the water is absorbed and the squash is fork-tender, remove from the heat. Add the black beans and chopped cilantro. Adjust seasoning if needed.

Step 9

Remove the husk from tomatillos and arrange them on the sheet pan. Add the onions to the sheet pan, along with the whole garlic cloves, and halved jalapeños in a single layer. Drizzle with oil and roast for 15-20 minutes.

Step 10

Remove and let it cool.

Step 11

Pulse all the roasted vegetables and cilantro in a blender until smooth. You can leave it chunky.

Step 12

Add salt and lime juice.

Step 13

Peel the poblano pepper skin only if it is coming off easily. Cut a small slit near the stem across the vein. With fingers gently remove the seeds and any veins that are accessible.

Step 14

Arrange them on a baking pan, casserole dish, or pyrex glass dish.

Step 15

Fill the pepper cavities with the quinoa mixture. Spoon the tomatillo salsa on top of each pepper, drizzle with olive oil, and lime juice.

Step 16

Close with foil and bake for 30-35 minutes in 375°F oven.