Outrageous Stuffed Chile Relleno

Diane M.

By
@dinee

I had these beautiful Poblano Peppers and was going to make traditional rellenos, but I really wanted a healthier version. I looked at some recipes and developed my own...This is simple and delicious and is satisfying enough without meat. I recommend serving it with green or spanish rice and fresh fruit....simple and impressive meal!


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Comments:

Serves:

4

Cook:

30 Min

Ingredients

4
poblano peppers
1 can(s)
of corn, drained or 2 cups of frozen corn kernels
2 Tbsp
cooking oil
1/2
red onion, diced
1
red pepper, diced
1 small
zuchinni, diced
2
strips of cooked bacon, crumbled (oppt)
2 tsp
minced garlic
salt and pepper to taste
1/2 tsp
cumin
1/2 tsp
dried oregano
1/2
can of diced tomatoes, drained, fire roasted if available
4
wedges of jalapeño jack cheese about the size of a small finger
1 c
shredded cheddar cheese (or as little as you like)

Directions Step-By-Step

1
In oven, preheat broiler to high. Put Poblano peppers on cookie sheet and put in oven a couple of shelves down from broiler. Watch carefully and turn peppers so they are roasted evenly, about 10-15 mins. (could also grill for more wonderful flavor!).
2
While peppers are roasting, heat skillet and 2 Tbls. of oil. First place onions, red peppers and zucchini and cook for a few mins. Add bacon if desired, garlic, corn, tomatoes and seasonings. Cook until throughly heated.
3
When peppers are done, remove from oven and make a lengthwise split down the pepper. I don't go all the way to the tips so it will hold the contents better. Remove the seeds. Place filling in each pepper and bury cheese stick in filling and sprinkle with cheddar. Place back in oven for a few mins. until cheese is melted. May serve with sour cream. Rice and fresh fruit make nice side dishes!

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy