Heart-Healthy Chili Relleno
Transform your dinner table with this **Heart-Healthy Chili Relleno**, a nutritious twist on the classic Mexican favorite that skips the deep-frying without sacrificing flavor. This recipe features smoky roasted poblano peppers stuffed with a vibrant and wholesome filling of protein-packed quinoa, black beans, sweet corn, and juicy cherry tomatoes—all seasoned with garlic, cumin, and a splash of fresh lime juice for a zesty kick. Topped with a delicate sprinkle of low-fat cheddar cheese and baked to bubbly perfection, this lighter version is ideal for anyone seeking a satisfying meal that’s easy on the heart. With its high-fiber, low-sodium ingredients and an enticing balance of smoky, savory, and fresh flavors, this dish is the perfect addition to any healthy eating plan. Whether for Meatless Monday, a family dinner, or a special occasion, this crowd-pleasing recipe is sure to shine!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 0.5 cup Quinoa
- 1 cup Low-sodium vegetable broth
- 1 cup Black beans, cooked
- 0.5 cup Corn, fresh or frozen
- 0.5 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely chopped
- 0.25 cup Cilantro, fresh and chopped
- 0.5 cup Low-fat cheddar cheese, shredded
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 1 whole Lime, juiced
- 0.25 teaspoon Salt
- 0.25 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 10 minutes, or until the skin is charred and blistered. Turn them halfway through.
Remove the peppers from the oven, place them in a bowl, and cover with a towel to steam for 5 minutes. This will make the skin easier to remove.
While the peppers are steaming, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is cooked, about 15 minutes.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the cooked black beans, corn, tomatoes, and cumin to the skillet. Cook for another 3 minutes, until the mixture is heated through.
Stir in the cooked quinoa, cilantro, lime juice, salt, and black pepper. Mix well to combine all the ingredients.
Carefully peel the charred skin off the poblano peppers and make a slit down one side of each pepper. Remove the seeds and membranes.
Stuff each pepper with the quinoa mixture and place them in a baking dish.
Sprinkle the shredded cheese over the top of the stuffed peppers.
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
Serve the chili rellenos warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2210 mg | 96% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 31.7 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3024 mg | 64% | |
*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.
