Dairy-Free Chili Relleno

Savor the bold flavors of this Dairy-Free Chili Relleno, a plant-based twist on the classic Mexican dish that’s as hearty as it is wholesome. Perfect for those seeking a dairy-free and gluten-free meal, this recipe features roasted poblano peppers stuffed with a vibrant filling of quinoa, black beans, sweet corn, and aromatic spices like cumin and smoked paprika. A touch of lime juice and fresh cilantro add a zesty, refreshing finish to this oven-baked delight. With just 15 minutes of prep time and no cheese in sight, these stuffed peppers are a flavorful, nourishing dinner option that’s perfect for easy weeknight cooking. Serve them hot and watch them disappear—no dairy needed!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large poblano peppers
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 0.25 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning once, until the skins are charred and blistered.

Step 3

Remove the peppers from the oven and place them in a bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the peppers steam for about 10 minutes.

Step 4

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

Step 5

Add the chopped onion and sauté until softened, about 5 minutes.

Step 6

Stir in the garlic, cumin, coriander, and smoked paprika, cooking for an additional 1 minute until fragrant.

Step 7

Add the cooked quinoa, black beans, and corn to the skillet, stirring well to combine.

Step 8

Cook the filling for about 5 minutes, stirring occasionally, then remove from heat.

Step 9

Stir in the chopped cilantro and lime juice, seasoning with salt and pepper to taste.

Step 10

Peel the skins from the cooked peppers, then gently cut a slit down one side of each pepper and remove the seeds.

Step 11

Stuff each pepper with the quinoa and bean filling, being careful not to overfill.

Step 12

Arrange the stuffed peppers in a baking dish and bake them in the preheated oven for an additional 10-15 minutes, until heated through.

Step 13

Serve the dairy-free chili rellenos hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1294.9g)

Amount per serving	% Daily Value*
Calories	1081.5

Total Fat 38.0g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2449.9mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 39.0g	0%
Total Sugars 37.1g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 317.7mg	0%
Iron 15.1mg	0%
Potassium 3224.4mg	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: 29.7%

Protein: 13.3%

Carbs: 57.1%