Mediterranean Diet Chile Relleno
Discover a fresh, flavorful twist on a classic with the Mediterranean Diet Chile Relleno! This nutrient-packed recipe combines the smoky allure of roasted poblano peppers with a vibrant quinoa filling infused with Mediterranean staples like black olives, cherry tomatoes, and creamy feta cheese. Finished with a touch of lemon juice and fresh parsley, these stuffed peppers are not only visually stunning but also brimming with healthy ingredients perfect for a balanced lifestyle. Roasting the peppers enhances their natural sweetness, while the quinoa-based filling offers a protein-rich alternative to traditional options. Ready in just an hour, this dish is perfect for weeknight dinners or special gatherings. Serve these stuffed peppers hot and watch them become a crowd favorite that's both health-conscious and utterly delicious!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 medium Red onion
- 2 cloves Garlic
- 0.5 cup Black olives
- 1 cup Cherry tomatoes
- 0.5 cup Feta cheese
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and lightly brush with 1 tablespoon of olive oil. Roast in the preheated oven for about 20 minutes, turning once, until the skin is blistered and charred. Remove from the oven, cover with a clean kitchen towel or plastic wrap, and let them steam for 10 minutes to loosen the skin.
While the peppers are cooling, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Finely chop the red onion and mince the garlic cloves. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
Half the cherry tomatoes and slice the black olives. Once the onions are ready, add the cooked quinoa, olives, tomatoes, lemon juice, salt, and pepper to the skillet. Stir well and cook for another 5 minutes to combine the flavors.
Remove the skin from the poblano peppers, cut a lengthwise slit in each one, and carefully remove the seeds and membranes.
Stir the crumbled feta cheese and chopped parsley into the quinoa mixture. Stuff each pepper with the quinoa filling, pressing it down gently to pack it well.
Place the stuffed peppers back on the baking sheet and return them to the oven. Bake for an additional 10 minutes until the cheese is slightly melted and the filling is heated through.
Serve the Mediterranean Diet Chile Rellenos warm, garnished with extra chopped parsley if desired.
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4913 mg | 214% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 34.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 640 mg | 49% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2839 mg | 60% | |
*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.
