Quinoa Stuffed Poblanos

Rita~'s Note:

This Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers.. 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.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 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.

Reviews

[PamTB]

Wow, this was great! I made a few substitutions: onions for shallot, omitted the oregano, corn, black beans, and cotila cheese (didn't have), and subbed cumin instead. Delicious. Even the kids loved this; my 7-year-old asked me to make it for dinner every night this week. :) Next time I'll double the recipe and add in the black beans and corn, but we really liked the cumin, so I think I'll stick with that. It's great with guacamole. Sauteed zucchini would be good, too. I love eating something this healthy AND delicious.

[Starrynews]

Wonderful! We loved the quinoa filling inside of the poblanos. I used the oven method to roast the poblanos for use in the recipe, which worked out great time-wise, as I was able to have the quinoa cooking on the stovetop at the same time, leaving me free to start chopping veggies! It moved quickly from there, and we enjoyed the results very much. I made one minor change, which was to use a Mexican-style cheese blend (asadero, manchego & quesadilla cheeses) instead of cheddar on the very top. Very enjoyable. Thanks for sharing! Veg*n Swap 29

[ala-kat]

I'm going to save my rating for later as I had a couple of issues - not with the recipe, but things I did. I roasted the peppers in the oven like I've done before. Need to rethink that one :) Next time I'll flash roast them under the broiler so as to keep the meat of the peppers firm. Mine were, well, underwhelming & limp. My topping was also dry, but then I didn't use mushrooms, corn or beans, all that would have added some moisture. I picked this recipe as my first venture into the land of quinoa, and holy moley, that stuff is the bomb!! Roasted it before cooking. The aroma and taste of this is really, really good - just need to make the changes mentioned and I think it will be a winner, hands down. Thanks for sharing!!