Start by preparing the quinoa. Pour 3/4 cup water, vegetable broth, and quinoa into a sauce pan, and bring to a simmer. Let simmer for about 20 minutes stirring periodically, until the quinoa is soft and fluffy.

While the quinoa cooks, get to work on the beef. Heat the olive oil in a skillet over medium heat. Add the beef, season it with salt and pepper, and use a wooden spoon stir the beef and break it up into small pieces. Once the beef has browned, stir in the salsa and diced tomatoes. Bring to a simmer, and let reduce while the quinoa cooks.

Now prep the peppers - poblano peppers are spicy, and your hands can absorb some of that heat. BE CAREFUL. You might want to remove your contacts first. Slice each pepper in half. I like to remove the seeds to reduce the spice level. Don't rip the seeds out with bare hands. Use a spoon or wear gloves.

With the quinoa and beef ready - it is time to stuff the peppers. Before stuffing the peppers I added 2 extra tablespoons of water to the quinoa so it didn't dry out too much. I individually added the quinoa, then beef, beans, corn, and cheese. It would be quicker and easier to mix the quinoa, beef, beans, and corn together then stuff the peppers, and add some cheese on top.

Arrange the peppers in a baking dish, and bake at 350 degrees for 20 minutes. Serve with sour cream.