Dairy-Free Chile Relleno
Discover a healthier twist on a classic favorite with this flavorful Dairy-Free Chile Relleno recipe. These roasted poblano peppers are stuffed with a savory blend of ground turkey, aromatic garlic, onions, and a medley of spices like cumin and chili powder, creating a dish that's packed with bold, smoky flavors. Finished with fresh cilantro, zesty lime juice, and creamy avocado slices, this dairy-free version of the traditional chile relleno is as vibrant as it is satisfying. Perfect for those seeking a gluten-free and lighter alternative, this recipe is easy to prepare, taking just under an hour from start to finish. Whether you're hosting a dinner party or craving a wholesome family meal, these stuffed poblano peppers will serve as a standout centerpiece. Keywords: dairy-free chile relleno, stuffed poblano peppers, healthy Mexican recipes, gluten-free dinner ideas.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C).
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.
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.
While the peppers are steaming, heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute.
Add the ground turkey to the skillet and cook, stirring occasionally, until it is browned and cooked through.
Stir in the tomato paste, cumin powder, chili powder, salt, and black pepper. Cook for another 2 minutes, then remove from heat.
Add the chopped cilantro and lime juice to the turkey mixture, stirring to combine.
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.
Stuff each poblano pepper with the turkey mixture.
Place the stuffed peppers back on the baking sheet and bake in the oven for an additional 10 minutes.
Remove from the oven and let cool slightly before serving.
Serve the chile rellenos with avocado slices on top.
Nutrition Facts
Calories |
1165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 28.8 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1910 mg | 41% | |
*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.
