Quinoa Stuffed Poblanos
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.
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INGREDIENTS
Nutrition- 4poblano peppers, roasted, seeds removed and sliced in half
- 1tablespoon olive oil
- 1
- 1
- 3
- 3
- 1cup diced tomato
- 1teaspoon dried oregano
- 1teaspoon dried parsley
- 1⁄2teaspoon smoked paprika
- salt and pepper
- 1cup cooked quinoa
- 3
- 1cup corn
- 1⁄2 - 1
- 1
- 1⁄2cup shredded cheddar cheese
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DIRECTIONS
- 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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