Vegetarian Chili Relleno

Indulge in the comforting flavors of Vegetarian Chili Relleno, a hearty and wholesome twist on the classic Mexican dish. Filled with a vibrant medley of black beans, sweet corn, and nutty quinoa, these roasted poblano peppers are perfectly seasoned with warm spices like cumin and coriander for an irresistible flavor profile. Topped with gooey Monterey Jack cheese and smothered in a rich, smoky tomato sauce, this baked delight is as satisfying as it is nutritious. Ready in just over an hour, this dish makes an excellent weeknight dinner or crowd-pleasing vegetarian entrée. Garnished with fresh cilantro and served with refreshing lime wedges, it’s the perfect blend of bold, zesty, and savory flavors.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 whole Poblano peppers
• 2 tablespoons Olive oil
• 1 medium, diced Red onion
• 3 cloves, minced Garlic
• 1 can (15 oz), drained and rinsed Black beans
• 1 cup Corn kernels
• 1 cup Cooked quinoa
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 cup, shredded Monterey Jack cheese or queso fresco
• 1 can (15 oz) Crushed tomatoes
• 0.5 cup Vegetable broth
• 1 teaspoon Chili powder
• 2 tablespoons, chopped Fresh cilantro
• 4 wedges Lime wedges

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 20 minutes, turning occasionally, until the skin is blistered.

Step 3

Remove the peppers from the oven and place them in a bowl covered with a lid or plastic wrap to steam for 10 minutes. This makes it easier to peel off the skins.

Step 4

While the peppers are steaming, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Stir in the black beans, corn, cooked quinoa, cumin, coriander, salt, and pepper. Cook for 2-3 minutes until heated through. Set aside to cool slightly.

Step 7

Carefully peel the skins off the roasted poblano peppers and make a slit lengthwise in each pepper to remove seeds and membranes.

Step 8

Fill each pepper with the bean and quinoa mixture, making sure not to overfill.

Step 9

Place half the shredded cheese evenly inside the peppers, then transfer the stuffed peppers to a baking dish.

Step 10

In a saucepan over medium heat, combine the crushed tomatoes, vegetable broth, and chili powder. Bring to a simmer.

Step 11

Pour the tomato sauce over the stuffed peppers in the baking dish, then sprinkle the remaining cheese on top.

Step 12

Bake in the oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.

Step 13

Garnish with chopped cilantro, and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2376.6g)

Amount per serving	% Daily Value*
Calories	2219.1

Total Fat 116.0g	0%
Saturated Fat 52.1g	0%
Polyunsaturated Fat 3.0g
Cholesterol 213.7mg	0%
Sodium 5612.5mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 55.1g	0%
Total Sugars 61.5g
Protein 109.1g	0%

Vitamin D 51.3IU	0%
Calcium 2182.2mg	0%
Iron 19.9mg	0%
Potassium 4005.9mg	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: 44.2%

Protein: 18.5%

Carbs: 37.3%