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Preheat oven to 400ºF and spray a rectangular baking dish with oil or cooking spray.
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Place half of the red onions in a small bowl with the lime juice and a small pinch of salt. Toss to coat and set aside.
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Spread the enchilada sauce over the bottom of the baking dish. Place the poblanos on the sauce cut side up.
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Heat the olive oil in a large skillet over medium-high heat. Add the remaining onions to the skillet with a pinch of salt. Cook until softened and starting to brown, about 4 minutes. Stir in the cumin, chili powder, and garlic; cook about 1 minute, until fragrant.
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Add the corn, zucchini, and beans; cook for 2 minutes. Pour in the stock or water and bring to a simmer, then stir in the grits. The mixture should thicken after a minute or so; at that point, fold in 1/2 cup of cheese and season with additional salt to taste.
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Stuff the poblano peppers with the vegetable mixture (or if your poblanos are kind of flat, spread the mixture onto them like you're layering a casserole). Sprinkle the remaining cheese over the stuffed peppers and wrap the dish tightly with foil.
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Bake the peppers for 30 minutes covered, then 5 minutes uncovered. Top with the quick-pickled red onions and cilantro before serving.