If you’re looking for a delightful twist on a classic dish, this Vegan Chiles Rellenos Recipe is just the ticket. These stuffed peppers are not only satisfying but also bursting with flavor, making them a fantastic option for both vegans and non-vegans alike. The combination of roasted peppers and a savory filling creates a symphony of tastes that will impress anyone at your dining table.
Imagine biting into a tender poblano pepper filled with a delicious mixture of grains and spices, all topped with a luscious tomato sauce. This dish is perfect for a cozy dinner or as a show-stopping centerpiece for your next gathering. The best part? You can prepare it ahead of time and simply bake when you’re ready to serve.
Vegan Chiles Rellenos – A Plant-Based Delight
This Vegan Chiles Rellenos Recipe features roasted poblano peppers stuffed with a savory filling made from quinoa, black beans, and spices. The flavors meld together beautifully, offering a taste that’s both hearty and satisfying, all while keeping it completely plant-based. The tomato sauce adds an extra layer of depth, making each bite truly enjoyable.
Ingredients
- 4 large poblano peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup tomato sauce
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Peppers: Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skin is blackened and blistered. Once done, remove them from the oven and place in a plastic bag to steam for 10 minutes. This will help loosen the skin.
- Prepare the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until fully combined.
- Stuff the Peppers: Once the peppers are cool enough to handle, carefully peel off the charred skin and make a slit down the side of each pepper. Remove the seeds and stuff each pepper with the quinoa mixture.
- Bake: Place the stuffed peppers in a baking dish and pour the tomato sauce over them. Bake for 25-30 minutes, until the peppers are tender and heated through.
- Serve: Garnish with fresh cilantro, if desired, and enjoy your flavorful Vegan Chiles Rellenos!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 250kcal
- Fat: 5g
- Protein: 12g
- Carbohydrates: 42g
