A delightful twist on stuffed peppers, combining quinoa and a medley of vegetables for a flavorful and nutritious dish.
Preheat your oven to 350°F and grease the bottom of a casserole dish.
Greasing the dish prevents sticking and makes cleanup easier.
Heat the olive oil in a large pan over medium heat.
Ensure the oil is hot before adding vegetables to enhance their flavor.
Sauté the celery, shallots, mushrooms, and garlic until softened, about 5 minutes.
Stir occasionally to prevent burning and ensure even cooking.
Add the diced tomatoes, oregano, and parsley, and cook for an additional 3 minutes.
Let the spices bloom in the heat to release their full flavor.
Stir in the corn, black beans, and cooked quinoa. Mix well and season with salt and pepper to taste.
Taste the mixture and adjust seasoning as needed.
Cut the poblano peppers in half lengthwise and remove the seeds. Fill each half with the prepared filling.
Use a spoon to evenly distribute the filling among the peppers.
Place the stuffed peppers in the prepared casserole dish, cut side up.
Ensure the peppers are stable to prevent tipping during baking.
Sprinkle the shredded cheese over the stuffed peppers.
For a golden crust, use a mix of cheeses like cheddar and mozzarella.
Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
Check the peppers halfway through to ensure even cooking.
Serve the stuffed peppers warm, garnished with fresh cilantro if desired.
Pair with a side salad or rice for a complete meal.
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