CS {Leftover} Barbacoa Stuffed Poblano Peppers

Quinoa - (Skip if quinoa was made ahead for Monday; if prepping right before cooking, get oven heating first.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

Peppers / Onions / Coleslaw mix - Prep as directed. Store peppers in one container. Combine onions and coleslaw mix. (The coleslaw mix will be easier to stuff in the peppers if it’s in smaller pieces.) (Can be done 5 days ahead)

Barbacoa - If beef is in large pieces, roughly chop into smaller pieces. This will make it easier to fold into the pepper filling. (Can be done 3 days ahead)

Cilantro - Chop cilantro.

Heat oven to 450F / 232C.

Arrange peppers in a single layer, cut-side up in a large baking dish (use two if needed).

Heat a large skillet or wok with oil over medium-high heat. Add onions and coleslaw mix and saute until tender, 3 to 4 minutes. Add corn, cumin, and a pinch of salt. Saute for 1 minute more.

Pour tomatoes (including liquid) and adobo sauce over vegetables and simmer until liquid reduces, ~2 minutes.

Remove from heat and stir in quinoa and barbacoa.

Press barbacoa filling into peppers, mounding it over top if needed. (Since peppers vary in size, you may have some filling leftover. Just leave the extra filling out and serve it alongside the peppers.)

Pour water into the baking dish.

Cover peppers tightly with foil. Bake, covered, until peppers soften, 25 to 30 minutes.

Remove foil and top peppers with cheese. Bake, uncovered, until cheese melts, ~5 minutes more.

Serve peppers with sour cream and cilantro on top. Enjoy!