QUINOA STUFFED POBLANOS

Quinoa Stuffed Poblanos image

This Recipe #243689 gives four different ways to roast your poblanos.The chili's range in heat so taste a little piece if not to hot go ahead and add some pepper flakes if desired to the filling. Serve as an appetizer, side or a main vegetarian meal.

Provided by Rita1652

Categories Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

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Ingredients

4 poblano peppers, roasted, seeds removed and sliced in half
1 tablespoon olive oil
1 large celery (almost one cup sliced)
1 large shallot, 1/2 cup diced
3 mushrooms, 1 cup diced
3 garlic cloves, minced
1 cup diced tomato
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
salt and pepper
1 cup cooked quinoa
3 ounces Cotija cheese, crumbled
1 cup corn
1/2-1 cup black beans (optional)
1 tablespoon fresh cilantro, chopped
1/2 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees. Grease bottom of a casserole dish.
In a large pan heat oil.
Saute celery,shallots, mushrooms, garlic for 5 minutes. Add tomatoes and dried spices cook 3 minutes. Add remaining ingredients except for the shredded cheese and chili`s. Taste and season with salt and pepper to your likings.
Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
Sprinkle with cheese.
Bake 15-20 minutes.

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