Quinoa & Cornbread Stuffed Poblano Peppers

INGREDIENTS

poblano peppers

2 tbsp

ground flax seeds with 6 tablespoons warm water (or 2 eggs)

3/4 cup

unsweeted almond milk (or milk of choice)

1/2 cup

non-dairy sour cream (or low fat )

1 tbsp

agave nectar (or liquid sweetener of choice)

1 cup

gluten free cornmeal

1 cup

toasted quinoa flour

2 tsp

baking powder

1 tsp

smoked paprika

1 tsp

chili powder

1/8 tsp

chipotle chili powder

1 tsp

sea salt

large onion (chopped)

jalapeno (seeded and diced)

4 cloves

garlic (minced (more or less to taste))

1 cup

cooked quinoa

1 cup

frozen corn (thawed)

1 cup

Daiya cheddar ( or cheddar cheese, shredded)