Chiles Rellenos
I adore making these chiles rellenos when I need a little warmth and comfort on a chilly evening. The combination of smoky poblanos with a hearty quinoa and black bean filling just feels like a warm hug.
I first whipped up this recipe on a rainy Saturday when I had a craving for something both cozy and nutritious.
Roasting the poblanos fills the kitchen with the most delightful aroma, and I discovered that letting them cool slightly before stuffing makes the whole process a breeze.
I love how the quinoa and black beans soak up all the spices, creating a filling that’s both satisfying and nourishing.
This dish has become my go-to when I want to impress friends with something delicious yet unexpectedly vegan!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Poblano peppers are the star here with their mild heat and deep flavor. If you can’t find them, go for bell peppers as a milder option, but keep in mind they won’t have that same smoky kick. For a bit more spice, I sometimes substitute a few jalapeños.
Tips & Notes
- •I like to roast the poblanos until they’re just beginning to blister, then pop them into a bowl and cover with a towel for a few minutes. The steam makes peeling so much easier!
- •If I’m feeling adventurous, I’ll mix in some corn kernels with the filling for a bit of sweetness and texture.
- •Leftovers (if there are any!) are amazing the next day. I reheat them in the oven so they stay crispy.
Recipe Variations
- •My friend Jane swears by adding a handful of chopped cilantro to the filling for extra freshness.
- •When I’m out of quinoa, I’ve used farro instead, which gives a fantastic nutty flavor.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just store them in the refrigerator and bake before serving.
What can I serve with Chiles Rellenos?
These peppers pair well with a simple side salad, brown rice, or guacamole for a complete meal.
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I adore making these chiles rellenos when I need a little warmth and comfort on a chilly evening. The combination of smoky poblanos with a hearty quinoa and black bean filling just feels like a warm hug.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Roast the poblano peppers in the oven for about 20 minutes, turning occasionally, until the skin is charred. Remove and let cool.
- 3
Once cool, carefully peel the skin off the peppers and make a slit down one side to remove the seeds, being careful not to break the pepper.
- 4
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- 5
In a large bowl, combine the cooked quinoa, black beans, corn, sautéed onion and garlic, cumin, chili powder, and salt. Mix until well combined.
- 6
Stuff each poblano pepper with the quinoa mixture, pressing down gently to fill them completely.
- 7
Place the stuffed peppers in a baking dish and cover with foil. Bake for 20 minutes.
- 8
Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
- 9
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
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