Quinoa Stuffed Poblanos

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.

• Ready In: 50 mins
• Serves: 8

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.