40 Mins

• 2-3 Poblano Peppers, cut in half lengthwise, seeds removed
• 2 tsp Olive Oil, divided
• 1/2 tsp Garlic, minced
• 1 lb Ground Beef
• 1 Roma Tomato, diced
• 1 cup Cooked Quinoa
• 1 ½ tsp Garlic Powder
• 1 ½ tsp Ground Cumin
• 1 ½ tsp Chili Powder
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
• 1 cup Shredded Cheddar Cheese
• Sliced Scallions, for garnish (optional)

Preheat oven to 400 degrees. Arrange halved peppers on baking sheet and drizzle with olive oil. Bake 15 minutes so they soften. Remove from oven; set aside.

Add 1 teaspoon olive oil, garlic, tomato, and ground beef to large frying pan or skillet and cook on medium heat. Season with garlic powder, cumin, chili powder, sea salt, and pepper. Cook 5-7 minutes or until beef is browned and completely cooked through. Remove from heat and stir in quinoa and most of shredded cheddar until it melts.

Evenly divide and spoon mixture into peppers and sprinkle rest of shredded cheddar on top. Place stuffed peppers back in oven and bake 10 minutes or until cheese is melted.