Heart-Healthy Chili Relleno

Transform your dinner table with this vibrant and nutritious Heart-Healthy Chili Relleno, a wholesome twist on the classic Mexican dish that's perfect for light yet satisfying meals. Roasted poblano peppers take center stage, their smoky flavor complementing a flavorful quinoa stuffing that's packed with protein-rich black beans, sweet corn, and juicy cherry tomatoes. Fresh cilantro, lime juice, and a touch of ground cumin add bright, zesty notes, while a sprinkle of low-fat cheddar cheese melts to golden perfection in the oven. This vegetable-forward recipe is cooked with a heart-smart approach, using low-sodium vegetable broth and just a touch of olive oil for maximum flavor without excess fat. Ready in under an hour and perfect for weeknight dinners or meal prep, these chili rellenos are a delicious and guilt-free way to enjoy comfort food with a healthy twist.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 0.5 cup Quinoa
• 1 cup Low-sodium vegetable broth
• 1 cup Black beans, cooked
• 0.5 cup Corn, fresh or frozen
• 0.5 cup Cherry tomatoes, halved
• 0.5 cup Red onion, finely chopped
• 0.25 cup Cilantro, fresh and chopped
• 0.5 cup Low-fat cheddar cheese, shredded
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 2 tablespoons Olive oil
• 1 whole Lime, juiced
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the poblano peppers on a baking sheet and roast them in the oven for 10 minutes, or until the skin is charred and blistered. Turn them halfway through.

Step 3

Remove the peppers from the oven, place them in a bowl, and cover with a towel to steam for 5 minutes. This will make the skin easier to remove.

Step 4

While the peppers are steaming, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is cooked, about 15 minutes.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Step 6

Add the cooked black beans, corn, tomatoes, and cumin to the skillet. Cook for another 3 minutes, until the mixture is heated through.

Step 7

Stir in the cooked quinoa, cilantro, lime juice, salt, and black pepper. Mix well to combine all the ingredients.

Step 8

Carefully peel the charred skin off the poblano peppers and make a slit down one side of each pepper. Remove the seeds and membranes.

Step 9

Stuff each pepper with the quinoa mixture and place them in a baking dish.

Step 10

Sprinkle the shredded cheese over the top of the stuffed peppers.

Step 11

Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.

Step 12

Serve the chili rellenos warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	1414.8 grams (1414.8g)

Amount per serving	% Daily Value*
Calories	1292

Total Fat 43.90g	56%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 2.70g
Cholesterol 20mg	7%
Sodium 2210mg	96%
Total Carbohydrate 168.30g	61%
Dietary Fiber 34.00g	121%
Total Sugars 31.70g
Protein 70.60g	141%

Vitamin D 0IU	0%
Calcium 610mg	47%
Iron 13mg	73%
Potassium 3024mg	64%

*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: 29.3%

Protein: 20.9%

Carbs: 49.8%