Stuffed Roasted Poblano Peppers with Cashew-Chipotle Sauce

Ingredients

• 4 large poblano peppers
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• For the Cashew Chipotle Sauce:
• 1/2 cup raw cashews, soaked in water for at least 30 minutes and drained
• 2 chipotle peppers in adobo sauce, chopped
• Juice of 1 lime

Directions

Heat 2 tablespoons olive oil in a small saucepan over medium heat until shimmering. Add cashews and cook, stirring frequently, until lightly browned, about 2 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 30 seconds. Add chicken stock, chipotle peppers, vinegar, and sugar and bring to a simmer. Transfer to a blender and blend on high speed until smooth, about 2 minutes Season to taste with salt and black pepper. Transfer to a container and set aside.