Dairy-Free Chili Relleno
Discover the bold and smoky flavors of Dairy-Free Chili Relleno, a mouthwatering plant-based twist on the classic Mexican dish. This recipe features roasted poblano peppers, whose charred and blistered skins offer a deep, earthy flavor, generously stuffed with a vibrant mix of quinoa, black beans, sweet corn, and aromatic spices like cumin, coriander, and smoked paprika. Bright bursts of lime juice and fresh cilantro add a refreshing finish, while the absence of dairy makes it an excellent choice for those with dietary restrictions. Perfect for a satisfying dinner or an impressive party entree, these stuffed peppers are baked to perfection and served piping hot. Packed with nutrients and bursting with flavor, this gluten-free and vegan-friendly dish proves you don’t need cheese to enjoy a savory Chili Relleno.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
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.
While the peppers are steaming, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the garlic, cumin, coriander, and smoked paprika, cooking for an additional 1 minute until fragrant.
Add the cooked quinoa, black beans, and corn to the skillet, stirring well to combine.
Cook the filling for about 5 minutes, stirring occasionally, then remove from heat.
Stir in the chopped cilantro and lime juice, seasoning with salt and pepper to taste.
Peel the skins from the cooked peppers, then gently cut a slit down one side of each pepper and remove the seeds.
Stuff each pepper with the quinoa and bean filling, being careful not to overfill.
Arrange the stuffed peppers in a baking dish and bake them in the preheated oven for an additional 10-15 minutes, until heated through.
Serve the dairy-free chili rellenos hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 37.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3224 mg | 69% | |
*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.
