The classic Mexican chile relleno consists of a roasted pepper filled with cheese, battered and fried, then drenched in tomato sauce. Stuffed green bell peppers are usually stuffed with a rice and ground beef filling, nestled in a pool of tomato sauce and baked until the peppers almost fall apart. So I say let’s merge the two. Take the spice of the poblano with the heartiness of the rice stuffing and let those bad boys swim in a pool of tomato goodness. Yum yum.
This recipe calls for a very easy rice and tofu filling that complements the poblano pepper nicely. The sweet corn brings a big old pop of flavor to the dish and the flavorful sauce rounds it all out. This is going to be good.
WHAT YOU NEED:
-4 poblano, peppers, roasted and peeled*;
– ½ cup of rice, uncooked;
-1 12oz. container of tofu;
– ½ onion, sliced;
– ½ teaspoon of oregano, crushed;
– ½ cup of corn (fresh, frozen, canned-it doesn’t really matter);
– 1 cup of red tomato sauce;
WHAT YOU DO:
In a medium saucepan cook rice according to package directions (cooking time will vary depending on the type of rice used). Let rice cool. In a medium saucepan heat oil on medium heat. Add onions and cook until translucent. Add tofu making sure to break it up into small chunks as it cooks. Let the tofu get some color. Add crushed oregano and salt.
Next pour enough red sauce into the pan to coat the tofu thoroughly but do not drench it (about ½ cup). Take off heat and let cool. In a mixing bowl place rice and tofu mixture. Add corn and mix to incorporate.
Pour a few tablespoons of sauce on the bottom of a baking dish.
Preheat oven to 350 degrees. Taking a small paring knife cut a slit down the chile to expose the seeds. Gently remove the seeds and discard. Using a small spoon fill the peppers and place in the baking dish.
Once all the peppers are stuffed cover baking dish and place in oven. Bake for 15-20 minutes or until heated through. Let stand for at least 5 minutes before removing from dish. Serve with more sauce if desired.
*To roast peppers on a gas stove- Turn burner on high and place pepper directly on the open flame. Cook, turning to char on all sides until completely black and opaque. To roast peppers in the oven- Place peppers on a baking sheet and generously coat peppers with oil. Place in a 450 degree oven and roast for 30-40 minutes, turning peppers occasionally to char on all sides.
Once roasted place peppers in a plastic bag and close tightly. Let steam for at least fifteen minutes. Remove the cooled peppers from the bag and remove the charred skin with fingers or a small paring knife.