Chile Relleno with a Twist

Ingredients

• 4 large poblano peppers 4 large poblano peppers
• 1 cup (200g) cooked quinoa 1 cup (200g) cooked quinoa
• 1 cup (150g) black beans, rinsed and drained 1 cup (150g) black beans, rinsed and drained
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 12g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast them for about 15 minutes, turning occasionally, until the skin is blistered and charred.
2. 2.
   Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel off the skin.
3. 3.
   Carefully peel the skin off the peppers, making sure to keep them intact. Make a small slit on one side of each pepper and remove the seeds and membranes.
4. 4.
   In a large bowl, combine the cooked quinoa, black beans, corn, onion, garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well to ensure all the flavors are evenly distributed.
5. 5.
   Stuff each poblano pepper with the quinoa and bean mixture, gently pressing it down to fill the pepper completely.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Carefully place the stuffed peppers in the skillet and cook for about 3-4 minutes on each side, until they are golden brown and crispy.
7. 7.
   Remove the peppers from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. 8.
   In a small saucepan, heat the tomato sauce over medium heat until warmed through. Pour the sauce over the stuffed peppers.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Quinoa — Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• Poblano peppers — When roasting the peppers, keep a close eye on them to prevent them from burning. The charred skin should be easy to peel off after steaming.

Tips & Tricks

• For a spicier version, you can add diced jalapeños or a pinch of cayenne pepper to the filling mixture.
• If you prefer a milder flavor, you can substitute the poblano peppers with bell peppers.
• Serve the stuffed peppers with a side of Mexican rice and a dollop of sour cream for a complete meal.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you don't have tomato sauce on hand, you can use salsa or enchilada sauce as a substitute.

Serving advice

Serve the stuffed peppers hot, garnished with fresh cilantro. They can be enjoyed as a main course accompanied by a side of Mexican rice or as part of a Mexican-inspired feast with other dishes such as guacamole, tortilla chips, and salsa.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle the tomato sauce over them, and sprinkle with fresh cilantro. The vibrant colors of the peppers and the contrasting red sauce will make for an enticing presentation.