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Stuffed Poblano Peppers In A Chipotle Sauce


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4 large poblano peppers

2 teaspoons plus 1 tablespoon vegetable oil

1 tablespoon chopped chipotle chile in adobo

1 garlic clove

Coarse salt and ground pepper

1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish

1/3 cup quinoa

8 ounces small mushrooms, such as white button or cremini, trimmed and quartered

1 cup frozen corn kernels

1 can (15 ounces) black soy beans, drained and rinsed

1 cup crumbled fresh goat cheese (4 ounces)

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