Quinoa and Black Bean Stuffed Poblano Peppers with Avocado Crema | Chopped

Ingredients

• 4 large poblano peppers
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1/2 cup red onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 ripe avocados
• 1/2 cup sour cream
• 2 tablespoons lime juice
• 2 tablespoons water
• 0 salt, to taste