For the Poblano Peppers

1. Preheat oven to broil. (High if that’s an option.)
2. Set poblano peppers directly on oven rack or on a sheet tray. (No stacking, lay them out in an even layer with at least an inch in between each pepper.) Let peppers char, rotating as needed with tongs, until all sides are evenly black. (This could take 20-30 minutes.)
3. Once peppers are completely charred, remove them from the oven and place in a large bowl and cover in plastic wrap or place in resealable bags. Allow to steam for 10 minutes.
4. Next, remove peppers from bowl or bag and, either over the sink or a bowl, rub the black skin off with your fingers.
5. Cut a slit lengthwise in each pepper and remove all of the seeds and ribs. Discard these. Once this is done, place peppers in a glass dish (or two) and set aside.

For the Quinoa

1. While peppers are roasting, heat 1 3/4 cup water or broth for quinoa.
2. Place 1 cup of quinoa in a mesh strainer and rinse well with cold water. Set aside until water or broth comes to a boil.
3. Once water or broth is boiling, add quinoa, cover and reduce heat to simmer. Set a timer for 15 minutes. (Cook time is 15-20 minutes, but check after 15.) When cooked the water should be absorbed, the quinoa will have expanded in total volume, these seeds – after all quinoa is a seed – will be almost translucent and you should be able to fluff the quinoa with a fork.
4. Once the liquid is absorbed, remove pot from heat and let sit for at least 5 minutes.

For the Filling

1. Heat 2 to 3 tablespoons of oil in a large sauté pan over medium heat.
2. Add onion to pan and season with a pinch of salt. Cook for 2 to 3 minutes. You want the onions to still have some firmness to them.
3. Next, stir in garlic, cumin, oregano, zucchini and corn. Season to taste with salt and pepper, if desired.
4. Once quinoa is ready, scoop it into a large bowl and add mixture from the pan. Stir together.
5. Add green onions, cilantro and cheese. Stir all to combine well.

Final Steps

1. Preheat oven to 350 degrees.
2. While the oven warms up, spoon some of the filling (about 1/3 cup) into each pepper.
3. Bake in the oven for 15 minutes.
4. Top with Chile Avocado Sauce and serve.