Poblano Relleno

Poblano Relleno is a delightful dish featuring roasted poblano peppers stuffed with a savory mix of quinoa, black beans, and spices, topped with a creamy avocado sauce. This vegetarian Mexican dish is both hearty and flavorful, perfect for a satisfying dinner.

Ingredients

• 2 large poblano peppers
• 100 grams quinoa
• 200 ml vegetable broth
• 100 grams black beans, canned and rinsed
• 50 grams corn, canned or frozen
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• 50 grams shredded cheese (optional)
• 1 ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the tops off the poblano peppers and remove the seeds carefully.
3. Place the peppers on a baking sheet and roast in the oven for 15-20 minutes until the skin is blistered and slightly charred. Remove and let cool.
4. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork.
5. In a frying pan, heat olive oil over medium heat. Add diced onion and sauté until translucent, then add minced garlic and cook for another minute.
6. Stir in the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes until heated through.
7. Combine the cooked quinoa with the bean mixture and mix well.
8. Stuff the roasted poblano peppers with the quinoa and bean mixture, and top with shredded cheese if using.
9. Place the stuffed peppers back on the baking sheet and bake for an additional 10 minutes until the cheese is melted and bubbly.
10. Meanwhile, prepare the avocado sauce by blending the avocado, lime juice, and half of the cilantro until smooth. Season with salt to taste.
11. Serve the stuffed poblano peppers drizzled with the avocado sauce and garnished with the remaining cilantro.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in antioxidants and vitamins from the poblano peppers and avocado.

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