Dairy-Free Chile Relleno

Experience the bold, smoky flavors of this Dairy-Free Chile Relleno, a lighter spin on a classic Mexican dish. Perfectly roasted poblano peppers are charred and stuffed with a flavorful filling of seasoned ground turkey, sautéed onions, garlic, and fresh cilantro, all infused with warm spices like cumin and chili powder. This recipe skips the cheese but delivers all the comfort and heartiness, finishing with a drizzle of zesty lime juice and creamy avocado slices for a vibrant, dairy-free twist. With easy roasting and baking steps, this wholesome dish comes together in under an hour, making it an ideal option for weeknight dinners or satisfying meal prep. Serve it as a stand-alone entrée or alongside fresh salads or rice for a complete, wholesome feast. Perfect for anyone seeking a gluten-free, protein-packed, and family-friendly dinner option!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large Poblano peppers
• 450 grams Ground turkey
• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 3 minced Garlic cloves
• 2 tablespoons Tomato paste
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup, chopped Fresh cilantro
• 1 juiced Lime
• 1 sliced Avocado

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes, turning them halfway through, until the skin is charred and blistered.

Step 3

Remove the peppers from the oven and place them in a bowl. Cover with a lid or plastic wrap and let them steam for 10 minutes. This will make it easier to peel the skins.

Step 4

While the peppers are steaming, heat olive oil in a large skillet over medium heat.

Step 5

Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute.

Step 6

Add the ground turkey to the skillet and cook, stirring occasionally, until it is browned and cooked through.

Step 7

Stir in the tomato paste, cumin powder, chili powder, salt, and black pepper. Cook for another 2 minutes, then remove from heat.

Step 8

Add the chopped cilantro and lime juice to the turkey mixture, stirring to combine.

Step 9

Gently peel the skins off the steamed poblano peppers. Make a small slit down the side of each pepper and carefully remove the seeds and membranes.

Step 10

Stuff each poblano pepper with the turkey mixture.

Step 11

Place the stuffed peppers back on the baking sheet and bake in the oven for an additional 10 minutes.

Step 12

Remove from the oven and let cool slightly before serving.

Step 13

Serve the chile rellenos with avocado slices on top.

Nutrition Facts

Serving size	(1149.2g)

Amount per serving	% Daily Value*
Calories	1165.4

Total Fat 65.0g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 319.4mg	0%
Sodium 2812.4mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 15.3g	0%
Total Sugars 28.8g
Protein 94.1g	0%

Vitamin D 0IU	0%
Calcium 147.1mg	0%
Iron 10.7mg	0%
Potassium 1909.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 31.4%

Carbs: 19.7%