Vegan Chile Relleno with Zucchini and Quinoa

Roasted poblano peppers are stuffed with a sauté of zucchini , corn , tomato, onion, garlic, and quinoa. They are slathered in a creamy chipotle sauce or you can use whatever salsa you like.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 344kcal

Author Dora Stone

Ingredients

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
¼ 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)

Instructions

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.

Notes

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.

Nutrition