Preheat your oven to 350°F (175°C). Lightly grease a large casserole dish.

Roast the poblano or ají amarillo peppers**: Roast them over an open flame or under a broiler until the skin is charred. Place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, then cut a slit down the side to remove the seeds.

Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.

Add the ground beef, cooking until browned. Season with salt and pepper.

Stir in the ají amarillo paste and cumin, cooking for another 2 minutes to let the flavors develop.

Add the cooked quinoa, corn kernels, chopped olives, and half of the cilantro and parsley. Cook for an additional 5 minutes. Remove from heat and let it cool slightly.

Gently fold in the crumbled queso fresco.

Assemble the casserole: In the greased casserole dish, lay the roasted peppers flat in a single layer.

Evenly distribute the filling over the peppers, pressing down slightly to pack it in.

Prepare the custard topping: In a bowl, whisk together the eggs, milk, and Greek yogurt. Season with a pinch of salt and pepper.

Pour the custard mixture over the entire casserole, making sure it covers the filling evenly.

Bake the casserole: Cover with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes, or until the custard is set and the top is slightly golden.

Serve: Let the casserole cool for 5-10 minutes before serving. Garnish with the remaining cilantro and parsley for a fresh touch.