Crispy Succotash-stuffed Chile Relleno (v) Recipe
Zucchini, lima beans, onion, corn, tomato, garlic, herbs, squash and bell pepper; over rice and beans with fire-roasted tomato purée and green onion aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Chile Relleno
Rice and Beans
Fire-Roasted Tomato Purée
Green Onion Aioli
Method
Preparation of Stuffed Chile Relleno
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for 10 minutes.
- 2
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute. Stir in the zucchini, lima beans, corn, diced tomato, oregano, and basil. Cook for 5-7 minutes until the vegetables are tender. Season with salt and pepper to taste.
- 3
Stuff the Peppers
Once the poblano peppers are cool enough to handle, carefully peel off the charred skin and make a slit down the side of each pepper. Remove any seeds. Stuff each pepper generously with the vegetable filling.
Cooking and Serving
- 4
Bake the Stuffed Peppers
Place the stuffed peppers back on the baking sheet and bake in the oven for an additional 20 minutes until heated through and slightly crispy.
- 5
Prepare Rice and Beans
In a small pot, combine the cooked rice and black beans. Heat over low until warmed through.
- 6
- 7
Prepare Green Onion Aioli
In a small bowl, mix the mayonnaise, chopped green onions, lemon juice, and minced garlic. Stir until well combined.
- 8
Assemble the Dish
On each plate, create a base with the rice and beans. Place a crispy stuffed chile relleno on top. Drizzle with the fire-roasted tomato purée and finish with a dollop of green onion aioli.
