Veggie Chiles Rellenos
with Guacamole & Zesty Crema
Veggie Chiles Rellenos
Roasted chiles are filled with savory veggies, then topped with creamy guacamole and a bright, zesty crema for a fresh, satisfying vegetarian favorite.
Ingredients
For 2 servings
- 1 unit Chili Pepper
- 4 tablespoon Guacamole
- ¾ cup Jasmine Rice
- 1 unit Lime
- ½ cup Monterey Jack Cheese
- 2 unit Poblano Pepper
- 1 unit Roma Tomato
- 4 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
PDF
DifficultyEasy
Total Time30m
Calories770
Protein16g
Carbs86g
Fat42g
Tags:
VeggieFiber SmartSpicy
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free diners, swap the sour cream and cheese for plant-based versions or simply skip the creamy topping and lean on guacamole and lime for richness. If you need a milder dish, use a sweet bell pepper in place of the poblano and leave out the chili pepper.
What to serve with it
Serve with black beans or a bright corn salad to make the meal feel heartier and add a fresh, crisp contrast to the rich peppers. Warm tortillas or extra rice also work well if you want a more filling plate.
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