![Chile Relleno with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/chile-relleno-with-a-twist--9a6355e9-77d9-447c-bcbf-8e9d40f98d8a.png)
Recipe
Chile Relleno with a Twist
Spicy Stuffed Peppers: A Flavorful Twist on Chile Relleno
4.8 out of 5
Indulge in the vibrant flavors of Mexican cuisine with this delicious twist on the classic Chile Relleno. This recipe combines the traditional elements of stuffed peppers with a unique blend of spices and ingredients, resulting in a mouthwatering dish that will transport you to the heart of Mexico.
Metadata
Preparation time
25 minutes
Cooking time
15 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using vegan-friendly tomato sauce), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Soy-free
Ingredients
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4 large poblano peppers 4 large poblano peppers
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1 cup (200g) cooked quinoa 1 cup (200g) cooked quinoa
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1 cup (150g) black beans, rinsed and drained 1 cup (150g) black beans, rinsed and drained
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1 cup (150g) corn kernels 1 cup (150g) corn kernels
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
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Salt and pepper to taste Salt and pepper to taste
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1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
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1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
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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.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.
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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.
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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.
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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.
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5.Stuff each poblano pepper with the quinoa and bean mixture, gently pressing it down to fill the pepper completely.
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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.
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7.Remove the peppers from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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8.In a small saucepan, heat the tomato sauce over medium heat until warmed through. Pour the sauce over the stuffed peppers.
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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.
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