Go Back
+ servings
Print Add to Collection

Vegan Chile Relleno with Zucchini and Quinoa

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone


Zucchini Sauté (Calabacitas)

  • 1 tbsp. Grapeseed oil (optional)
  • 1 cup Onion, white, finely diced
  • 3 cloves Garlic, minced
  • 2 Ears of corn, cut into kernels
  • 1/4 cup Vegetable stock or water
  • 3 Zucchini, cut into large dice
  • 2 cups Tomato, fresh or canned, diced

Stuffed Peppers

  • 8 Poblano peppers, roasted, peeled, seeded 8 ea.
  • 3 cups Quinoa, cooked
  • Zucchini sauté, Recipe above
  • Creamy Chipotle Sauce (see note)


  • In a large heavy bottomed pot, set to medium heat; sweat the onion in 1 tbsp. of oil for 2 to 3 minutes until onion is translucent.
  • Add corn and ¼ cup of water or veg stock, cover and let steam until corn is tender, about 3 – 4 minutes.
  • Uncover, add zucchini and cook for 3-4 minutes, until it begins to soften.
  • Add tomato and cook for 2 minutes more.
  • Season and reserve for later use.
  • Stuff the bottom of the chiles with quinoa and top with zucchini mixture. Pour chipotle sauce on top and serve.


If you can’t find quinoa or don’t like it, you can use rice. You can find the recipe for the creamy chipotle sauce here.