Chiles Rellenos de Quinoa

Chiles Rellenos de Quinoa is a delicious and nutritious twist on the traditional Mexican dish, featuring bell peppers stuffed with a savory quinoa mixture. This healthy lunch option is packed with flavor and wholesome ingredients, perfect for a satisfying meal.

Ingredients

• 2 large poblano peppers
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Sour cream or Greek yogurt for serving (optional)

Steps

1. Preheat your oven to 190°C (375°F).
2. Carefully roast the poblano peppers over an open flame or in the oven until the skin is blistered and charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skin and remove the seeds.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cilantro, cumin, chili powder, and salt. Mix until well combined.
4. Stuff each roasted poblano pepper with the quinoa mixture and place them in a baking dish.
5. Sprinkle shredded mozzarella cheese over the stuffed peppers.
6. Drizzle olive oil over the top and cover the baking dish with foil.
7. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Serve hot, with a dollop of sour cream or Greek yogurt on the side if desired.

Nutrition

• Calories: 420
• Protein: 16 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 30 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• High in protein and fiber from quinoa and beans, promoting satiety and digestive health.
• Rich in antioxidants and vitamins from vegetables, supporting overall health and immunity.

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