Skinny Chile Relleno

My husband, my meat-eating husband, who so graciously agreed to meatless Monday’s a few years ago could not stop talking about this one. I will toot my horn right now….. IT WAS AMAZING!


What you need:


3 cups of spinach

Poblano peppers (1 per person)


Brown rice



A very little bit of melted cheese (any kind)

First core out your peppers, place in the oven at 375 until they are some what cooked, not blistering. Cook your quinoa and brown rice. Pull the peppers out and let them cool. While they are cooling saute your soyrizo with your spinach and then stuff that mixture into your peppers. Place back into the oven for another 15 minutes.

When your rice and quinoa have finished cooking put in a 1/2 cup of peas and 1/2 cup of corn and mix that in. Melt a little cheese into a bowl.

Pull your peppers out and place on top of your quinoa/rice mixture and pour a little of that melted cheese on top. We chose pepper jack.

Slice avocado on the side (optional, but worth it)



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