Description
Discover a delicious and nutritious Healthy Chili Relleno Recipe that will satisfy your cravings without compromising on flavor. Learn how to make this tasty dish today!
Ingredients
- 4 large green peppers
- 1 tablespoon vegetable oil (15 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked quinoa (185 g)
- 1 can black beans, drained and rinsed (15 oz / 425 g)
- 1 teaspoon ground cumin (5 g)
- 1 teaspoon chili powder (5 g)
- 1 cup corn kernels, fresh or frozen (160 g)
- 1 cup shredded mozzarella cheese (115 g)
- 1/2 cup chopped fresh cilantro (about 30 g)
- Salt, to taste
- Pepper, to taste
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet.
- Roast the peppers in the oven for 20 minutes, turning halfway through.
- Remove peppers from the oven and let them cool.
- While peppers cool, heat olive oil in a skillet over medium heat.
- Add the chopped onion to the skillet and sauté until soft.
- Stir in the minced garlic and cook for another minute.
- Add cooked quinoa, black beans, ground cumin, and chili powder to the skillet.
- Stir in the corn kernels and cook until heated through.
- Season the mixture with salt and pepper to taste.
- Cut a slit lengthwise in each cooled poblano pepper and remove seeds.
- Stuff each pepper with the quinoa and bean mixture.
- Place stuffed peppers back on the baking sheet.
- Top each stuffed pepper with shredded cheddar cheese.
- Bake in the oven for an additional 10-15 minutes, until cheese is melted.
- Remove from oven and sprinkle with chopped cilantro.
- Serve the chili rellenos with lime wedges on the side.
Notes
- – For a spicier flavor, consider adding hot sauce or red pepper flakes to the quinoa and bean mixture.
- – Try using different cheeses such as pepper jack or Monterey jack to enhance the taste.
- – To make this dish vegan, skip the shredded mozzarella and opt for a dairy-free cheese alternative.
