Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 20 minutes, turning occasionally, until the skin is blistered and charred.

While the peppers are roasting, mix the cooked quinoa, black beans, corn, shredded cheese, cumin, chili powder, salt, and pepper in a bowl.

Once roasted, remove the peppers from the oven and let them cool slightly. Carefully peel off the charred skin to reveal the tender flesh underneath.

Using a sharp knife, make a slit down the side of each pepper and remove the seeds. Gently stuff each pepper with the quinoa mixture, taking care not to overfill.

Place the stuffed peppers back on the baking sheet. Bake them in the oven for an additional 10 minutes until heated through and cheese is melted.

Remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro.

Serve the Healthy Chile Rellenos warm and enjoy.