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Active: 20 min Total: 50 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Batterless Chile Rellenos:
  • Poblano peppers - 4 , halved and de-seeded
  • Leftover tempeh - 2 cups
  • Leftover quinoa - 1 cup
  • Leftover tomato sauce - 2 cups
  • Cheese - 4 oz , grated ((Like Jack, cheddar))
Sauteed Cabbage:
  • Cabbage - 3/4 head , sliced
  • Cooking oil - 1 1/2 Tbsp
  • Sour cream - 1/4 cup
  • Lime - 1 , juice of

Prep

  1. Poblanos - Halve and remove seeds. (Can be done up to 3 days ahead)
  2. Cabbage - Slice (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 375F (191C) degrees. Just like with the carrots earlier this week, if it's too hot to fire up the oven, turn your grill into an oven. Increase the temperature to 400 degrees and place stuffed peppers into a skillet or a foil pan. It's less messy than putting them straight on the grill grates.
  2. Place poblano halves in a rectangular baking pan. Sprinkle with some salt and pepper.
  3. Chop up leftover tempeh into smaller pieces and mix with quinoa. Spoon into poblanos - it’s ok if they’re overflowing a bit. Cover with tomato sauce, sprinkle with cheese and then cover with foil. Cook for 25 to 30 minutes, until poblanos are cooked through and cheese is melted.
  4. When chile rellenos are about 10 minutes from done, heat a saute pan over medium-high heat. Add in cooking oil and then cabbage. Saute until tender but still crunchy. Remove from heat and add in sour cream and lime juice. Season to taste with salt and pepper.
  5. Enjoy chile rellenos hot out of the oven with cabbage on the side.

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