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Stuffed Vegetarian Chili Rellenos

Stuffed Vegetarian Chili Rellenos

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Food Category:  Vegetables
Dietary Preference:  Gluten Free, Vegetarian
Servings 1 Serving
Cal 280 kcal
Protein 15 g
Carbs 42 g
Fat 7 g
Added Sugar 9 g

No. of Servings

Ingredients 

  • 1 poblano pepper
  • ¾ tsp oil (grape seed or avocado are ideal)
  • ½ cup zucchini (diced)
  • â…› cup onions (diced)
  • ½ tomatoes (diced, seeds removed)
  • 4 ox black beans (drained and rinsed)
  • ¼ cup plain yogurt (greek or normal)
  • ¼ cup quinoa (measured - cooked)
  • â…› tsp cumin
  • â…› tsp chili powder (or smoked paprika)
  • ½ tsp goat cheese
  • ¼ can enchilada sauce

Instructions 

  • Wash the pepper well and let dry. Preheat the oven to 450º and put the peppers in the oven whole for about 5-10 minutes. Let cool for another 5-10 minutes.
  • Once cool, cut the peppers in half. Scoop out the seeds with a spoon and set aside. In a large pan, heat oil over medium-high heat. Once hot, cook the zucchini and onions for about 5-6 minutes.
  • Add in the chopped tomatoes and cook until tomatoes, zucchini and onion are soft. Add the quinoa, cumin, chili powder, black beans, and yogurt to your hot pan. Mix gently.
  • Stuff/spoon the mixture into the peppers, and top each with a bit of crumbled goat cheese and enchilada sauce. Enjoy!

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