Chiles de Agua

Chiles de Agua is a vibrant and healthy Mexican dish featuring fresh, mild green peppers stuffed with a flavorful mix of vegetables and herbs. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a light dinner.

Ingredients

• Chiles de Agua - 4 medium-sized
• Quinoa - 100 grams
• Zucchini - 100 grams, diced
• Red bell pepper - 50 grams, diced
• Corn - 50 grams (fresh or frozen)
• Cilantro - 15 grams, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water, then cook it in a pot with 200 ml of water according to package instructions (usually about 15 minutes), until fluffy.
3. While the quinoa is cooking, prepare the chiles by slicing off the tops and removing the seeds carefully.
4. In a skillet, heat the olive oil over medium heat and sauté the minced garlic for about 1 minute until fragrant.
5. Add the diced zucchini, red bell pepper, and corn to the skillet, cooking for about 5-7 minutes until tender.
6. Stir in the cooked quinoa, chopped cilantro, lime juice, salt, and black pepper, mixing well to combine.
7. Stuff each Chile de Agua with the quinoa and vegetable mixture, pressing down gently to pack them.
8. Place the stuffed chiles in a baking dish and cover with foil. Bake for 15 minutes.
9. Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
10. Serve warm, garnished with extra cilantro if desired.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from the chiles and vegetables, supporting immune health.
• High in fiber from quinoa and vegetables, aiding digestion and promoting satiety.

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