outrageous stuffed chile relleno

★★★★★ 2
dinee avatar
By Diane M.
from Twin Falls, ID

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!

★★★★★ 2
serves 4
cook time 30 Min

Ingredients For outrageous stuffed chile relleno

  • 4
    poblano peppers
  • 1 can
    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)

How To Make outrageous stuffed chile relleno

  • 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!

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