I don’t know about you, but when I think of a Chile Relleno, I automatically think of a stuffed pepper filled with tonssss of cheese, then dipped in batter & deep fried…you too? And while those are ridiculously delicious and awesome and I’m totally guilty of sometimes ordering some when I go out for Mexican (yes, along with chips, salsa & queso and multiple margaritas) so I’m not judging them at all. Howeverrrrr, I did love the idea of creating my own version that I could actually feel really good about eating!
I’ve actually made these a couple times already and each time Nick & I have devoured them! Nick didn’t even complain that there was no meat…in fact, he loves these and got really excited when he found out I was making them again. And I got really excited too because they’re officially one of my favorite dinners! Not to mention, they’re awesome if you’re trying to eat more meat free meals, either for health reasons, to save some money or just to switch things up a bit.
A little back story on what’s been going on in my neck of the woods; I just finished up my first round of Shift Shop, which I loved! The Nutrition Guide was a bit different than what I’m used to with the 21 Day Fix since it eliminated all grains right from the beginning and gradually reduced the amount of starchy carbs I was eating as well. I thought I was going to hate it…after all, whole wheat pasta, brown rice & quinoa are staples in my house for easy side dishes that I can make ahead of time! But I actually felt AWESOME after the first few days and even though this week I totally could eat whatever healthy grains I want since I’m back to following my normal meal plan, I actually found that I wanted to stick with mostly grain free a little bit longer! So I’m incorporating beans and plenty of regular/sweet potatoes back into my diet!
The Pinto beans in this dish are counted as a RED container on the 21 Day Fix/Portion Fix eating plan because I’m using them as my protein source in this particular dish, but beans can also be counted as a yellow container as well! It really depends on how you’re using them! And yes, I’m aware that this dish isn’t totally grain free since I do use a little bit of beer, but I don’t have any issues with grains for the most part, so I’m okay with using some. If you can’t do gluten, then either use a gluten free beer or even just sub some chicken/veggie stock instead! So I’m counting each pepper as 1/2 green, 1 red & 1 blue! Feel free to top with some Homemade Salsa if desiredddd!
P.S. Interested in beginning your own health & fitness journey but need some help getting started? Click here for more information on my 21 Day Health & Fitness Challenges!
Poblano peppers stuffed with a bean & cheese mixture & baked to perfection
- 2 cans pinto beans, rinsed & drained
- 1 tsp grass fed butter or coconut oil
- 4 cloves garlic, minced
- 1/2 small red onion, minced
- 1/4 cup beer
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 2 chipotles in adobo sauce, minced plus 1-2 tsp sauce from can
- 1/3 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
- 4 poblano peppers
- 1 cup crumbled queso fresco
Heat the oil in a sauce pan over medium heat. Add the garlic & onion and saute for 2 minutes until tender. Add in the pinto beans, beer, cumin, paprika, chipotles & sauce, cilantro & lime juice. Bring to a simmer and let simmer for 5-8 minutes or until mixture thickens.
Meanwhile, carefully slice open the Poblano peppers, leaving them in one whole piece still. Discard the seeds inside and place peppers flat in a baking pan.
Split the bean mixture between all 4 peppers and top with queso fresco
Bake, covered at 375 degrees for about 30-40 minutes, or until peppers are tender. Uncover and bake a few minutes longer to brown the cheese if desired.