Packed with nutrients, delicious and decadent, a baked chili relleno from our favorite Mexican restaurant Zona Rosa is what I tried to replicate in this recipe. Just look at the photo of their vegetarian chile relleno!! Doesn’t it look amazing!! In an effort to make something similar to Zona Rosa’s I stuffed my poblano peppers with a similar variety of veggies that included kale, sweet potatoes and squash. I then added quinoa and cheese, and baked the peppers on a bed of black beans.
These vegetarian chile rellenos are so delicious and filling that it makes for a wonderful one pot meal. Between the sweet potatoes, the squash, black beans and quinoa, it packs a ton of good for you veggies, legumes and starch. The peppers are so stuffed that it may be hard to finish even just one.
Don’t let the multi-step process in the recipe intimidate you, as each step is easy. On a quiet weekend when you want something delicious and you have the time to prep and cook, this dish is the one to try. This also makes for a great make ahead main course that you can prep and keep in the refrigerator until ready to bake and serve.
Stuffed Chile Relleno with Kale, Sweet Potatoes and Squash
makes 6 overly stuffed chile rellenos
- 6 Poblano peppers
- 1 sweet potato peeled and cut into small chunks
- 1 delicata squash cut into slices or 1lb cut butternut squash
- 5 cups fresh mustard greens finely cut
- 4 garlic cloves minced
- 1 medium onion cut into thin slices
- 1 bunch asparagus tough ends trimmed about 10-12 asparagus spears
- Olive Oil
- 1 tbsp organo
- Salt and pepper
- 2 tbsp taco seasoning
- 2 cups cooked quinoa
- 1 cup queso fresco cheese crumbled
- 2 cups shredded mozzarella cheese
- 1 can black beans
- 1 8oz can green enchilada sauce
- Blanch the asparagus. Boil water and add the asparagus and cook for 3-4 minutes. Next remove the asparagus and dunk them in a bowl of ice water for 1 minute. After a minute remove from the ice water and set aside.
- Roast the sweet potatoes and squash.
- Preheat oven to 425 degrees. Place the sweet potatoes and squash on a baking sheet and drizzle with olive oil. Add salt and pepper and toss the vegetables. Place in the oven for 15 minutes, then toss the veggies around and place back in the oven for 15 more minutes until veggies are tender. Set aside.
- Make the stuffing
- Heat 2 tbsp olive oil and sauté garlic and onions until onions are tender about 3-5 minutes. Add the the mustard greens and saute for a few minutes until they are wilted. Next add roasted sweet potato, squash, salt, pepper, oregano, cooked quinoa, and taco seasoning and mix all together. Cook for about 5 minutes. Turn the stove off.
- Next add 1 cup queso cheese and 1 cup mozzarella cheese and mix into the veggie mixture. To keep it dairy free, skip adding the cheese.
- Stuff the peppers
- Grease a 9 x 13 baking dish with oil. Spread the bottom of the pan with the can of black beans. Pour a ladle of enchilada sauce over the beans. I used two baking dishes as my peppers were large.
- Start stuffing the peppers. Carefully cut open the poblano peppers and remove the spicy seeds. Then stuff peppers with veggie mixture and place in the baking pan. Pour more green enchilada sauce over all the peppers.
- Top each pepper with two asparagus spears. Sprinkle with mozzarella cheese and the remainder of queso. Cover the baking pan with aluminum foil.
- Bake the chile relleno
- Bake for about 45 minutes. Then remove the wrap and continue baking for an additional 15 minutes. Stuffed peppers are ready!