Quinoa Stuffed Poblanos

Name: Quinoa Stuffed Poblanos
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

17 ingredients

6 steps

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

Directions

1

Preheat oven to 350 degrees. Grease bottom of a casserole dish.
2

In a large pan heat oil.
3

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.
4

Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
5

Sprinkle with cheese.
6

Bake 15-20 minutes.