Heart-Healthy Chile Relleno

Savor the vibrant flavors of our Heart-Healthy Chile Relleno, a wholesome twist on the classic Mexican dish. This recipe transforms traditional cheese-filled chiles into a nutritious, plant-based delight, featuring roasted poblano peppers stuffed with a flavorful blend of protein-packed quinoa, fiber-rich black beans, and fragrant spices like cumin and coriander. Topped with a fresh tomato-based sauce and finished with a burst of lime and cilantro, every bite feels indulgent yet nourishing. Perfect for weeknight dinners, this dish is low in sodium, dairy-free, and packed with heart-friendly ingredients, making it a delicious and satisfying choice for those looking to eat well without compromising on flavor.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Quinoa
• 2 cups Water
• 1 can Black beans
• 1 tablespoon Olive oil
• 2 cloves Garlic
• 1 medium Onion
• 1 teaspoon Cumin
• 1 teaspoon Ground coriander
• 4 large Tomatoes
• 1 cup Low-sodium vegetable broth
• 0.25 cup Fresh cilantro
• 1 medium Lime
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, or until their skins start to blister, turning them halfway through.

Step 3

While the peppers are roasting, rinse the quinoa under cold water, then cook according to package instructions using 2 cups of water.

Step 4

Drain and rinse the black beans. Set aside.

Step 5

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped onion, cooking until the onion is translucent, about 5 minutes.

Step 6

Add the cumin and ground coriander to the skillet, stirring until the spices are fragrant, about 1 minute.

Step 7

Chop 2 of the tomatoes and add them to the skillet with the cooked quinoa and black beans, stirring everything together. Season with salt and black pepper.

Step 8

Simmer the mixture for another 5 minutes, then remove from heat.

Step 9

Remove the roasted peppers from the oven and place them in a sealed zip-lock or paper bag for a few minutes to loosen the skins. Once cooled, peel off the skins and carefully cut a slit in each pepper to remove the seeds.

Step 10

Stuff each pepper with the quinoa mixture, being careful not to break the peppers.

Step 11

Place the stuffed peppers back on the baking sheet.

Step 12

To make the sauce, chop the remaining 2 tomatoes and blend them in a food processor with 1 cup of low-sodium vegetable broth until smooth.

Step 13

Pour the sauce over the stuffed peppers and bake in the oven for an additional 15 minutes.

Step 14

Finely chop the fresh cilantro and halve the lime.

Step 15

Serve the stuffed peppers with a sprinkle of cilantro and a squeeze of fresh lime juice on top.

Nutrition Facts

Serving size	2554.2 grams (2554.2g)

Amount per serving	% Daily Value*
Calories	1385

Total Fat 33.70g	43%
Saturated Fat 2.90g	14%
Polyunsaturated Fat 1.90g
Cholesterol 0mg	0%
Sodium 3841mg	167%
Total Carbohydrate 227.50g	83%
Dietary Fiber 42.00g	150%
Total Sugars 45.10g
Protein 57.80g	116%

Vitamin D 0IU	0%
Calcium 449mg	35%
Iron 17mg	94%
Potassium 3202mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 16.0%

Carbs: 63.0%