Stuffed Poblano Peppers (Vegan)

I made up this recipe after buying two gorgeous poblano peppers at the Farmer's Market over the weekend.  I think it would be really good with some goat cheese (or any other cheese for that matter), but I'm trying to be a good girl and get back on track with my Total Body Transformation plan.  I fell off the wagon a bit this weekend (you can read the blog here), but I'm getting back on it! 

Stuffed Poblano Peppers 
(TBT approved, 100% vegan)
Makes 2 peppers

2 poblano peppers
Cooked quinoa* (about 1 cup total)
Frozen or fresh corn
Tomato (about a half), diced
Yellow onion (about 1/4), diced
Garlic (3-4 cloves), minced
Carrot (2 baby, or 1 regular), shredded w/ a cheese grater

Your favorite salsa or green chili
Colby jack cheese shreds (if you're not vegan, or not on TBT - feel free to add this!) ;)

Directions
Pre-heat your oven to 350 degrees.

Cut the tops off the peppers and save them in a baggie (you won't use them for this recipe, but they'll be great for another I'm sure).  Clean out the spines & seeds, and rinse lightly to get everything out.  Turn upside down to drain, then place them on a lightly oiled baking sheet (upside down), and pop them in the oven for about 15-20 minutes.

Meanwhile, sautee the onion, garlic & carrot in a pan w/ olive oil (or spray oil) until fragrant.  In a small/medium mixing bowl, add these veggies, a cup of quinoa, tomatoes, corn - and season w/ any mix of spices you like.  If you're on the TBT or watching your sodium, use garlic or onion powder & cayenne pepper - or Mrs. Dash!  If you're not, feel free to use a pinch of salt.

Stuff the peppers until they're full (be sure to pack the filling in well to fill up the bottoms too), and wrap tightly with aluminum foil.  Place them in the oven for about 25-35 minutes until cooked through.  Serve with green chili or salsa.

*I've found that the best / easiest way to cook quinoa is like this: 

-Soak the quinoa for about 15 minutes in water. 

-Drain & add 1 1/2 cups of water to every 1 cup of quinoa. 

-Place pot on stove, cover, and heat on high until boiling.  

-reduce heat & simmer for 10-15 minutes until cooked through. 

-fluff w/ fork & serve!