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

Instructions

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.