| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 272 | 11g | 4g | 36g |
| sugars | fibre | protein | salt |
| 6g | 10g | 11g | 0.68g |
Why I Love Chilean Vegetarian Relleno
I simply cannot extol enough the virtues which the Vegetarian Relleno, a Chili-inspired delight, brings to the culinary table. This rainbow of fresh, all-natural ingredients, married together in a heartwarming blend of color and texture, might just be the pinnacle of vegetarian cuisine. This foray into international cuisine was a delightful change of pace from my usual forays into the briny delights of New England seafood.
A Colorful Tale, Told in Edibles
From my home kitchen in Portland, Maine, from where I’ve traditionally explored the crisp, salty bounty of the Eastern seaboard, the Vegetarian Relleno recipe stood as a unique challenge but a delightful one indeed. The combination of wholesome grains, rich spices, and hearty beans felt a world apart from the seafood-centric linguistics of lobster rolls and clam chowder, yet had a profound connection; a promise of freshness and homegrown authenticity.
Inspired by Chef Extraordinaire
This dish pays homage not only to Chile’s vibrant food culture but also to the incredible work of Chef María Izquierdo, the culinary genius from Santiago. It’s chefs like María who encourage us to bring the world into our kitchens and subsequently onto our plates. If you haven’t been acquainted with her work yet, do take time to familiarize yourself with her recipes here.
Fitting in with the Feast
While the Vegetarian Relleno dish is fulfilling as a stand-alone meal, your culinary creativity can certainly extend its potential. It would serve as a flavorful accompaniment to a light, crisp Cesar Salad or even a bowl of tangy Gazpacho. In terms of pairing this with something more local to my roots, a well-seasoned Corn Chowder would accompany beautifully, sans the commonality of corn across the dishes.
In conclusion, the Vegetarian Relleno recipe represents an opportunity for us to discover and appreciate the distinct culinary universes outside our familiar culinary galleys, without compromising the values of freshness and naturalness that we so closely hold.
What You’ll Need
- 3 large red bell peppers
- 1 large green bell pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 cup cooked quinoa
- 1 cup of corn kernels, fresh or frozen
- 1 carrot, finely chopped
- 1 cup black beans, cooked and drained
- 2 tomatoes, seeds removed and diced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ cup fresh cilantro, chopped
- Salt and black pepper to taste
- 1 cup cheddar cheese, grated
- 1 cup of vegetable broth
Method
Step One
Start by preheating your oven to 180 degrees Celsius. Rinse the bell peppers and cut off the tops. Remove the seeds and membranes and place them upright in a roasting dish.
Step Two
Heat the olive oil in a pan over medium heat. Add the onion, garlic, and carrot and sauté until the onion is translucent and the carrot is tender; this will probably take about 5 minutes.
Step Three
Add the cooked quinoa, corn kernels, black beans, and diced tomatoes to the pan. Stir it all together, then season with ground cumin, paprika, salt, and black pepper. Cook for another 2 minutes until everything is well combined and heated through.
Step Four
Turn off the heat and stir in the chopped cilantro. Take a spoon and start filling your bell peppers with the mixture from the pan. Each bell pepper should be filled to the top.
Step Five
Once all of the peppers are filled, sprinkle the grated cheddar cheese on top of each one. Pour the vegetable broth into the bottom of the roasting dish to keep the peppers moist while baking.
Step Six
Place the roasting dish in the preheated oven and bake for about 35 minutes, or until the peppers are tender and the cheese is melted and lightly browned. Let the peppers cool for a few minutes before serving and enjoy your Vegetarian Relleno!
