This dish is a healthier variation on classic chiles rellenos, and it has become a beloved favorite in our house. The last time I ate the deep-fried originals was in Mexico City many years ago – and as my Grandma can attest, I was awake the entire night with heartburn…that was when I knew there had to be a better way! These spicy-sweet peppers are stuffed with a delicious mix of corn, zucchini, pinto beans and cheese (I used vegan cheese which works great). Satisfies many cravings in one hearty dish, and you won’t feel gross after eating them! Serves 4.
- 8 fresh poblano peppers
- 1/2 onion
- 1 Tbsp extra virgin olive oil
- 1-2 zucchini
- 1/2 cup frozen sweet corn
- 1 can pinto beans
- 1/2 cup shredded cheese (my favorite are Daiya cheddar style shreds)
Preheat your oven to 425F. Wash your peppers and place them on a greased baking sheet.
Roast until they start to turn brown and blister – rotate them after about 5 min to cook more evenly. After about 10 min, when they are brown and blistered (but not totally charred), take them out of the oven and lower the oven temp to 350.
Put them into a paper grocery bag, folding down the top to trap the steam. Let them sit in the bag and steam for about 10 min while you work on the filling…
While the peppers are cooking and steaming, chop all your veggies into fairly uniform 1/4-inch pieces. Saute the onions in olive oil over medium heat until tender. Add the zucchini, put the cover on and saute, stirring occasionally, for a few minutes until the zucchini softens. Then add the corn and the beans, stirring occasionally.
Turn off the heat and add the cheese, giving it a stir. Now, back to the peppers: take them out of the bag, and then take off as much of the outer peel as you can, using a knife to loosen it.
Remove the stems and seeds, and make a slit down the side if one hasn’t formed naturally.
Put a small handful of the filling into each pepper. Bake for 15 min at 350 so they are set and melty and delicious. Bon appetit!