Heart-Healthy Chile Relleno
Elevate your dinner with this guilt-free twist on a classic dish: Heart-Healthy Chile Relleno! Packed with nutrient-rich ingredients, this recipe swaps traditional frying for oven-roasting and skips heavy cheese in favor of a flavorful quinoa and black bean stuffing. Juicy poblano peppers are roasted to perfection, then filled with a savory mix of garlic, onions, spices, and fresh tomatoes. Topped with a vibrant, homemade tomato sauce and garnished with cilantro and lime, this dish is as vibrant as it is nutritious. Ready in just an hour, it's a wholesome, plant-based meal that's low in sodium, high in plant protein, and bursting with fresh, zesty flavors. Perfect for health-conscious foodies and anyone looking to enjoy Mexican-inspired cuisine without compromising on wellness!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Quinoa
- 2 cups Water
- 1 can Black beans
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 medium Onion
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 4 large Tomatoes
- 1 cup Low-sodium vegetable broth
- 0.25 cup Fresh cilantro
- 1 medium Lime
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, or until their skins start to blister, turning them halfway through.
While the peppers are roasting, rinse the quinoa under cold water, then cook according to package instructions using 2 cups of water.
Drain and rinse the black beans. Set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped onion, cooking until the onion is translucent, about 5 minutes.
Add the cumin and ground coriander to the skillet, stirring until the spices are fragrant, about 1 minute.
Chop 2 of the tomatoes and add them to the skillet with the cooked quinoa and black beans, stirring everything together. Season with salt and black pepper.
Simmer the mixture for another 5 minutes, then remove from heat.
Remove the roasted peppers from the oven and place them in a sealed zip-lock or paper bag for a few minutes to loosen the skins. Once cooled, peel off the skins and carefully cut a slit in each pepper to remove the seeds.
Stuff each pepper with the quinoa mixture, being careful not to break the peppers.
Place the stuffed peppers back on the baking sheet.
To make the sauce, chop the remaining 2 tomatoes and blend them in a food processor with 1 cup of low-sodium vegetable broth until smooth.
Pour the sauce over the stuffed peppers and bake in the oven for an additional 15 minutes.
Finely chop the fresh cilantro and halve the lime.
Serve the stuffed peppers with a sprinkle of cilantro and a squeeze of fresh lime juice on top.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 45.1 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3202 mg | 68% | |
*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.
