Roast poblano peppers on the grill until peppers soften and skins blister. This should take about 15 minutes. Remove and set aside. When cool enough to handle, peel off charred skins. Carefully cut a slit in the pepper and gently scoop out seeds.
Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add water.
Place on the stove and bring water to a boil. Add a ¼ teaspoon salt, reduce heat, place the lid on and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Fluff quinoa with a fork.
Heat olive oil in a large sized pan. Saute onion and garlic for 2 minutes. Add ground beef and allow it to brown for 4 to 5 minutes.
Stir in chili mix. Then add cooked quinoa and pomegranate arils. Add salt. Turn off heat.
Stuff roasted poblano peppers with beef and quinoa mixture. Top with shredded cheese.
Broiled peppers until cheese is melted and the top is beginning to brown, about 3 to 4 minutes.
Remove and serve immediately.