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.
- 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
- 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.
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.
This was a very tasty and relatively healthy meal. The only difficulty we had was keeping the stuffing in the peppers so the peppers would retain their shape as pictured. My husband thought that maybe next time he would stuff them whole. The flavor was really good. Thanks for posting!
This was delicious! I changed up the recipe a bit and also roasted one red Fresno chili, one medium temp jalapeño, and one medium sized red bell pepper. I also substituted the corn with a roasted corn on the cob. Used Mexican oregano, 1 tsp chipotle chile powder and 1+ tsp of cumin. Took another reviewer's suggestion and used the pre-shredded Mexican blend cheese (becuae i had it on hand) blended with the Cotijo cheese. I also put about 2 tablespoons of the blended cheese into the quinoa/veggie mixture--no mushrooms. I only had 3 whole Pablanos but made a large amount of the quinoa mixture. With the leftover quinoa I will blend some with eggs and make quinoa patties for breakfast--always a good use of leftover quinoa! I always know how a recipe rates with hubby by his answer to "how often would you like to have this again?" He told me he would eat this once a week if it didn't involve so much time for me to roast all the peppers and corn at the hot grill in the hot sun. But that was my choice. I wanted to use some of the beautiful veggies from our garden and all peppers are so tasty when roasted/grilled! I can't wait to make this for our next family event! Thanks for the great recipe!