Description
These easy baked chili rellenos are a delicious and healthier take on the classic Mexican dish. Loaded with cheese and flavor, they make for a perfect meal or appetizer!
Ingredients
Scale
- 6 large poblano peppers
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup cooked quinoa
- 1 diced onion
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can diced tomatoes (14.5 ounces)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the poblano peppers on a baking sheet for about 20 minutes, until the skin is blistered and charred. Remove from the oven and let cool.
- In a skillet, heat some oil, add onion and garlic, and sauté until soft.
- Add cooked quinoa, spices, diced tomatoes, and cilantro to the skillet. Mix well and remove from heat.
- Once the peppers are cool, carefully peel off the skin and make a slit down the side of each pepper.
- Stuff each pepper with the quinoa mixture and top with shredded cheese.
- Bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Notes
- Serve with a dollop of sour cream or your favorite salsa.
- Can be made ahead of time and reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg