Mediterranean Diet Chile Relleno

Reimagine a classic favorite with this vibrant Mediterranean Diet Chile Relleno recipe, a wholesome twist on the traditional dish. Stuffed with nutrient-packed quinoa, briny black olives, juicy cherry tomatoes, and creamy feta cheese, these roasted poblano peppers bring the flavors of the Mediterranean to your table. This recipe swaps heavy frying for oven-roasting, making it a heart-healthy, vegetarian-friendly option that doesn’t skimp on flavor. Enhanced with aromatic garlic, fresh parsley, and a zing of lemon juice, each bite is a delicious balance of smoky, tangy, and savory. Perfect as a main course or a standout side dish, these Mediterranean-style stuffed peppers are as wholesome as they are satisfying. Ready in just about an hour, it’s a simple yet impressive way to embrace the Mediterranean diet while savoring bold, fresh flavors.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 2 tablespoons Olive oil
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 medium Red onion
• 2 cloves Garlic
• 0.5 cup Black olives
• 1 cup Cherry tomatoes
• 0.5 cup Feta cheese
• 0.25 cup Fresh parsley
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.5 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 lightly brush with 1 tablespoon of olive oil. Roast in the preheated oven for about 20 minutes, turning once, until the skin is blistered and charred. Remove from the oven, cover with a clean kitchen towel or plastic wrap, and let them steam for 10 minutes to loosen the skin.

Step 3

While the peppers are cooling, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Step 4

Finely chop the red onion and mince the garlic cloves. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.

Step 5

Half the cherry tomatoes and slice the black olives. Once the onions are ready, add the cooked quinoa, olives, tomatoes, lemon juice, salt, and pepper to the skillet. Stir well and cook for another 5 minutes to combine the flavors.

Step 6

Remove the skin from the poblano peppers, cut a lengthwise slit in each one, and carefully remove the seeds and membranes.

Step 7

Stir the crumbled feta cheese and chopped parsley into the quinoa mixture. Stuff each pepper with the quinoa filling, pressing it down gently to pack it well.

Step 8

Place the stuffed peppers back on the baking sheet and return them to the oven. Bake for an additional 10 minutes until the cheese is slightly melted and the filling is heated through.

Step 9

Serve the Mediterranean Diet Chile Rellenos warm, garnished with extra chopped parsley if desired.

Nutrition Facts

Serving size	1557.7 grams (1557.7g)

Amount per serving	% Daily Value*
Calories	1483

Total Fat 69.80g	89%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 5.00g
Cholesterol 67mg	22%
Sodium 4913mg	214%
Total Carbohydrate 174.20g	63%
Dietary Fiber 19.30g	69%
Total Sugars 34.20g
Protein 51.00g	102%

Vitamin D 12IU	60%
Calcium 640mg	49%
Iron 16mg	88%
Potassium 2839mg	60%

*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: 41.1%

Protein: 13.3%

Carbs: 45.6%