Superpower Stuffed Poblano Peppers
[Vegan]

For the Peppers and Stuffing:

1. Heat the broiler.
2. Place the peppers on a baking sheet and set them on the top shelf of the broiler. Turn often with tongs to get all sides blackened. Let the peppers cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife. Just grab an edge of the skin with the knife and peel it off. Be careful not to tear up the peppers since they will be stuffed. They will probably split naturally at one spot, so use that as your opening to remove the seeds. Set aside.
3. Rinse the quinoa and place it in a large saucepan. Pour in the vegetable broth and bring to a boil. Cover and turn down the heat to medium and cook for about 15 minutes or until all the liquid is absorbed. Remove from the heat and set aside with the cover on.
4. Heat the oil in a small skillet over medium heat. Add the onion and cook for 10 to 15 minutes or until translucent. Stir in the garlic and cook for one more minute.
5. Heat the oven to 350°F.
6. Add the quinoa, beans, corn, chili pepper, extra adobo sauce, chili powder, cumin, and salt to a large bowl. Mix well. Stuff each pepper with 1/4 of the stuffing and place in a casserole that will hold them snugly. Bake for 15 to 20 minutes.

For the Cashew Cheese Sauce:

1. Add all the ingredients to a blender and blend until smooth. Turn this blended mixture into a saucepan. Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.

For the Assembly:

1. Remove the stuffed peppers from the oven and drizzle cheese sauce over everything.