• Preheat oven to 350 degrees.
• Slice poblanos in half lengthwise; remove stem, seeds, and ribbing. Arrange in a 9x13 dish with the cut side up. Bake the poblanos in the oven for 15 minutes to soften them up a bit before stuffing them.
• Cook sausage all the way through on the stovetop. Set aside on a paper towel-lined plate to soak up the grease.
• In a medium saucepan, add 1 cup of quinoa and 2 cups of water. Set to boil. It should take about 15 minutes for the quinoa to cook.
• Slice shallots. Saute shallots in 1 tbsp of olive oil until translucent and slightly browning. Set aside on plate.
• The peppers should be done. Remove from oven. Let cool for a few minutes before stuffing. Leave the oven in while you stuff the peppers. It shouldn't take too long.
• In a medium-sized mixing bowl, add the 16 ounces of sausage, 3 chopped shallots, 2 cups quinoa, 2 cups cheese, 1 teaspoon paprika, and 1 teaspoon cumin. Mix to incorporate everything.
• Distribute the stuffing mixture evenly amongst the peppers. Because of the shape of poblanos, some will hold more stuffing than others. If you have any leftover, sprinkle over the top.
• Put the stuffed poblanos back into the oven for 15 minutes.
• While the poblanos are cooking, make the garlic bechamel sauce.

Garlic Bechamel Sauce

• Measure out 1 cup of milk in a glass measuring cup with a pour spout and set aside. Peel and press 2 cloves of garlic into a small bowl, and set aside. Measure out 1 tbsp of butter and flour into separate, small bowls and set aside.
• In a medium skillet, melt 2 tbsp of butter completely. To the melted butter, add 2 tbsp of flour and stir consistently until fully incorporated. It is easy to burn, so be sure to keep stirring.
• Slowly add a small bit of milk to the butter/flour mixture. Stir until incorporated. Keep repeating this until you have added all of the milk. You want to stir in between each addition so the flour does not become too lumpy.
• Add the garlic into the sauce and stir to incorporate. The mixture should be thickening by now, which is what you want. If you want the sauce even thinner, you can add more milk, but be careful about adding too much or it will be too runny.
• The peppers should be done cooking by now. Remove from the oven. Drizzle the garlic bechamel sauce all over the stuffed peppers.
• Serve and enjoy. So delicious!