Chile Rellenos Casserole (Vegetarian Recipe)

Chile Relleno Casserole with sauce and avocado.

Chile Rellenos Casserole (Vegetarian Recipe)

Savory, healthy, and vegetarian, this take on Chile Relleno Casserole is SO GOOD! The poblano peppers are roasted giving them a slightly smokey flavor. Quinoa, black beans, and cheese fill the roasted peppers that then get nestled in a flavorful spicy sauce. The browned garlic breadcrumbs on top add the crunch that makes every bite tasty! It's easy to make this recipe gluten-free, too.

Course Dinner

Cuisine American, Latin American, Mexican

Diet Vegetarian

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings Servings

Calories 348kcal

Author Christine McMichael

Equipment

Casserole Dish

Ingredients

Casserole

6 large poblano peppers
2 cups cooked quinoa
1 15-ounce can black beans drained and rinsed
6 Tablespoons shredded mexican cheese
1 cup panko breadcrumbs or cauliflower crunch
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder

Red Sauce

3 Tablespoons avocado oil
1 Tablespoon chili powder
1 Tablespoon cumin
1 Tablespoon garlic powder
1/2 Tablespoon smoked paprika
1/2 Tablespoon dried parsley or oregano
2 Tablespoons flour all-purpose or gluten-free
2 cups chicken broth or vegetable broth
1 6-ounce can tomato paste

Instructions

Preheat the oven to 400 degrees F. Place the poblano peppers on a large baking sheet that has been covered with foil.
Roast the peppers for 50 minutes, flipping them after the first 25 minutes.
While the peppers are roasting, make the sauce.
In a medium sauce pan, heat the oil over medium heat. Add the spices and stir continuously for 1 minute.
Add the flour and continue stirring for an additional 2-3 minutes.
Slowly whisk in the broth and then add the tomato paste. Whisk until smooth, and continue simmering over very low heat for 10 minutes.
When the sauce is done, pour 1 cup of the sauce in the bottom of a baking dish.
When the poblano peppers have finished roasting, place them in a bowl and cover them. Let rest for about 15 minutes.
After resting, peel the skin off of the peppers and clean the insides of seeds. Discard stems, seeds, and skins and set the peppers to the side.
Mix the cooked quinoa and the black beans well.
Lay out a pepper, fill with 1/2 cup of the quinoa and black beans, and then top with 1 Tablespoon of cheese.
Roll up the pepper, folding down the top of the pepper (where the stem used to be) towards the middle and the bottom up towards the middle as well. Press the pepper together to encase all of the filling.
Place the stuffed pepper into the dish nestled in sauce.
Continue with the remaining peppers.
Bake at 350 degrees F for 15 minutes.
Mix the breadcrumbs, olive oil, garlic powder, and salt in a small bowl.
Sprinkle the tops of peppers with the breadcrumbs and return to the oven for an additional 5 minutes. You can broil the top for 1 minute to get the breadcrumbs brown and crunchy.
Serve the peppers with extra sauce red sauce and fresh avocado.

Video

Notes

Tips for Stuffing the Peppers

- Lay the roasted poblano down flat with the stem area at the top.

- Scoop the quinoa and black beans onto the pepper and form a horizontal log of filling across the middle of the pepper.

- The moisture of the roasted pepper will help it adhere to the filling.

- Fold the stem part of the pepper down over the filling, and then fold the bottom of the pepper up over the filling encasing it all in the pepper.

- Use two hands or a spatula to gently transfer the stuffed peppers to the casserole dish.

Storing Chile Relleno Casserole

The flavors in this casserole only get better with time, so leftovers are a treat! Once the casserole has completely cooled, place it in an airtight container and store it in the refrigerator for 4-5 days. You can also freeze it for up to 2 months.

**Make it gluten-free by switching out the flour in the sauce with gluten-free flour, and using gluten-free breadcrumbs!**

Nutrition