To make the filling:
1 cup corn
1 15 oz can black beans, drained
1/2 cup finely chopped onion
1/2 cup chopped red pepper
1/2 cup cooked quinoa
3/4 cup shredded cheddar or monterrey jack cheese (omit cheese for vegan option)
1/2 tsp salt
1 1/2 tsp cumin
6 poblano peppers
optional: salsa and/or sour cream for serving
Wash the poblano peppers. Cut the stem end off and slice the pepper lengthwise, halfway to the bottom. Remove all seeds. You may want to wear gloves while you work on the peppers to keep them from burning your hands.
Place all remaining ingredients in a bowl, and stir to combine.
Stuff each poblano with filling, and place in a dark pan that has been oiled or sprayed with cooking spray. Place the pan in the Solavore Sport and let them cook in the sun! Cooking time will be approximately 1:20.
