Chile Rellenos

This vegetarian recipe takes stuffed peppers to a whole new level, and is something everyone will enjoy!

Prep Time:

10 minutes

Total Time:

75 minutes

Serves:

4

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Ingredients

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Quinoa

Instructions

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  • Preheat broiler. Prepare quinoa according to package directions.

  • Place the peppers on a baking sheet and place under broiler. Char skin on all sides. Remove peppers and place in a bowl and cover with plastic wrap for 5 minutes.

  • Switch oven to 400°F.

  • Peel charred skin from peppers. Cut the peppers in half lengthwise and remove the seeds. Reserve.

  • In a medium skillet over medium-high heat. Add walnuts and stir until lightly toasted, about 4 minutes. Remove and cool.

  • Reduce heat to medium and add oil to skillet. Sauté onions and garlic 2 minutes. Add quinoa, ¼ cup nuts, 1/4 cup dried cranberries, cheese and salt.

  • Stuff mixture into prepared pepper halves. Place on baking sheet. Bake uncovered 15 minutes.

  • Meanwhile, place remaining walnuts, cheese, milk and sour cream in a food processor. Blend until smooth. Season with salt, if desired.

  • Serve peppers topped with sauce and remaining dried cranberries.


Recipe Tips

Decrease quinoa to one bag and add ground beef or shredded pork.

Tags

Vegetarian
Main Dish
Lunch
Dinner
Mexican
60 minutes+
Quinoa
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