Description
Baked Chili Rellenos are a delicious and healthier alternative to the traditional fried version, featuring roasted peppers stuffed with a savory filling and baked to perfection.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup enchilada sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag to steam for 10 minutes.
- Once cooled, peel the skin off the peppers and make a slit down the side to remove the seeds.
- In a bowl, mix together the cheese, quinoa, black beans, corn, cumin, chili powder, salt, and pepper.
- Stuff each pepper with the filling mixture.
- Place the stuffed peppers in a baking dish and pour enchilada sauce over them.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- For a spicier version, use jalapeño peppers instead of poblano.
- Feel free to add other vegetables to the filling, such as diced tomatoes or onions.
- These can be made ahead of time and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Baked Chili Rellenos, Vegetarian, Mexican Cuisine, Healthy Recipe