“Chiles rellenos” with turkey, black beans, and vegan cheese

In order to bring you the best organic produce, some ingredients may differ from those depicted.

“Chiles rellenos” with turkey, black beans, and vegan cheese

Dairy-Free, Mediterranean, Diabetes-Friendly, Lean & Clean, Carb-Conscious, Gluten-Free, Soy-Free

2 Servings, 500 Calories/Serving

20 Minutes

Charring peppers on the stovetop might be your new favorite cooking technique. Our easy chiles rellenos are a clean-eating take on a Southwestern favorite.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 10 ounces ground turkey
  • 1 cup cooked black beans
  • Sun Basket Southwestern spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
  • ¾ cup diced tomatoes
  • 2 organic red or other bell peppers
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket “queso” (almond milk - cashew butter - granulated garlic - nutritional yeast - kosher salt - onion powder)

Nutrition per serving

Calories: 500, Protein: 32g (64% DV), Fiber: 12g (48% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2.5g, Saturated Fat: 5g (25% DV), Cholesterol: 75mg (25% DV), Sodium: 510mg (21% DV), Carbohydrates: 43g (14% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond, cashew)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the turkey-bean filling

Heat the broiler, if using to char the bell peppers.
  • Peel and coarsely chop the onion.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the Southwestern spice blend and cook until fragrant, about 1 minute.
Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the beans and tomatoes and cook, stirring occasionally, until the turkey is cooked through and the beans are warm, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the filling cooks, prepare the peppers.

2

Prep the cilantro; char and stuff the peppers

  • Coarsely chop the cilantro.
On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell peppers, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Scrape off the charred skin, if desired; cut the peppers in half lengthwise and remove the ribs and seeds. Stuff the peppers with the turkey-bean filling. While the peppers roast, prepare the cilantro.

Serve

Transfer the chiles rellenos to individual plates, drizzle with as much “queso” as you like, and garnish with the cilantro. Serve any remaining “queso” on the side.
Kids Can!
  • Rinse the beans.
  • Drizzle the “queso.”
  • Garnish with the cilantro.