Vegetarian Stuffed Poblano Peppers

Bring vegetable stock and a large pinch of salt to a boil in a small, lidded pot. Once boiling, add quinoa, cover, and reduce heat to low. Simmer until quinoa is tender and water has evaporated, 15-20 minutes. (TIP: If not all water evaporates, drain excess.)

While quinoa cooks, rub poblano halves with oil (about 1 tsp per pepper - 4 tsp total); season with salt and pepper. Place on a baking sheet cut sides down. Roast on middle rack until tender, about 20 minutes. Meanwhile, in a small bowl, combine greek yogurt or sour cream, lime zest, a squeeze of lime juice, and 2 tsp water. Season with salt and pepper.

Drain corn and pat dry with paper towels. Heat a drizzle of oil (about 1 tsp) in a large, oven-safe pan over high heat. Add corn and cook, stirring occasionally, until slightly charred, 4-5 minutes. (TIP: If corn begins to pop, cover pan.)

Reduce heat to medium and add tomato, scallion whites, and Southwest Spice blend or taco seasoning. Cook, stirring occasionally, until tomato breaks down, about 2 minutes. Season with salt and pepper.

Stir cooked quinoa into pan with veggies; season with salt and pepper.

Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. Place in pan with remaining grain mixture, nestling each poblano half in the grains. (TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle evenly with cheese. Heat broiler to high.

Transfer pan with stuffed peppers to middle rack of oven. Broil until cheese is melted and lightly browned, 2-3 minutes.

Remove from oven, then top with lime crema and scallion greens. Divide among plates. Serve with any remaining lime wedges on the side for squeezing over.