I finally made chile rellenos! After trying them years and years ago, I've finally concocted the dish on my own. The version below is not fried and vegetarian-friendly. Please enjoy!
Chile Rellenos
Serves 4
4 Poblano peppers
2 C. Rice, cooked
1 can of Black beans, drained
1 med Onion, chopped
1 med Green Bell Pepper, chopped
1 med Tomato, diced
1 C. of shredded cheese
1 tsp. of Cumin
1 tsp. of Chili powder
1 tsp. of Garlic salt
- Preheat oven to 350 degrees
- In a large pot, boil salted water
- Cut a slit down side of each pepper. Remove seeds and rinse out cavity
- Place gutted peppers in boiling water for 7 minutes
- Remove from water and allow to cool...cool enough to handle
- In a skillet, saute onions, bell pepper, cumin, chili powder and garlic salt
- Add tomatoes, black beans, cheese and rice to pan. Mix well
- Take a pepper into one hand and stuff each with the pan mixture
- Place each pepper on a greased sheet pan and bake for 20 minutes
- Serve with a dollop of sour cream
Optional suggestions:
- Roll stuffed peppers in olive oil then cornmeal before baking
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