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Quinoa Stuffed Poblanos

5.0(9)

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.

by Rita1652·published 2010-03-12

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Grains

Servings

8 serving(s)

Total time

50 min

prep 20 min

Calories / serving

164 kcal

Ingredients (17)

serves

4 poblano peppers, roasted, seeds removed and sliced in halfpoblano-pepper
1 tablespoon olive oilolive-oil
1 large celery (almost one cup sliced)celery
1 large shallot, 1/2 cup dicedshallot
3 mushrooms, 1 cup dicedmushroom
3 garlic cloves, mincedgarlic
1 cup diced tomatotomato
1 teaspoon dried oreganooregano
1 teaspoon dried parsleyparsley
1/2 teaspoon smoked paprikasmoked-paprika
salt and peppersalt-and-pepper
1 cup cooked quinoaquinoa
3 ounces Cotija cheese, crumbledcotija
1 cup corncorn
1/2-1 cup black beans (optional)
1 tablespoon fresh cilantro, choppedcilantro
1/2 cup shredded cheddar cheesecheddar

Instructions (6 steps)

01Preheat oven to 350 degrees. Grease bottom of a casserole dish.

In a large pan heat oil.

03Saute 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.

04Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.

05Sprinkle with cheese.

06Bake 15-20 minutes.

Nutrition (per serving)

Calories: 164 kcal
Protein: 7 g
Fat: 9 g
Saturated fat: 4 g
Carbs: 16 g
Fiber: 4 g
Sugar: 2 g
Sodium: 179 mg
Cholesterol: 19 mg

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Rich recipe — supports nutrition-aware planning.