El Diablo (Chile Rellenos With Brown Rice) Recipe

Name: El Diablo (Chile Rellenos With Brown Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano peppers (also called pasillas in some parts of the country); 12 ounces ground turkey; 1 cup canned black beans, rinsed and drained; 6 tablespoons tomato paste; 3 cups cooked brown rice; 1 tablespoon ground cumin; 1 pinch sugar substitute (I use Splenda); cooking spray; 4 -5 tablespoons hot sauce (I use Cholula Hot Sauce Original); salt and pepper; part-skim mozzarella shredded cheese; French bread, sliced 1/2 inch thick (2 slices per person); pickled jalapeno pepper, sliced

Servings: persons

4 large poblano peppers (also called pasillas in some parts of the country)
12 ounces ground turkey
1 cup canned black beans, rinsed and drained
6 tablespoons tomato paste
3 cups cooked brown rice
1 tablespoon ground cumin
1 pinch sugar substitute (I use Splenda)
cooking spray
4 -5 tablespoons hot sauce (I use Cholula Hot Sauce Original)
salt and pepper
part-skim mozzarella shredded cheese
French bread, sliced 1/2 inch thick (2 slices per person)
pickled jalapeno pepper, sliced

1
Preheat oven to Broil.
2
Place poblanos on baking sheet and put under broiler. **YOU WILL HAVE TO WATCH THESE** Keep the door cracked and don't walk away. Rotate the poblanos every couple of seconds, until they are evenly blackened (the goal is to evenly blacken the skin without burning the meat of the pepper).
3
As soon as the poblanos are blackened, wrap them in a towel, and set aside on a plate until they have cooled.
4
Peel the skin off. **It helps if you do this under running water.
5
Cut off the tops and remove the seeds. Cut poblanos into strips.
6
Coat skillet with cooking spray. Cook ground turkey until no longer pink.
7
Add black beans, tomato paste, cumin, Splenda, salt and pepper. Stir until well mixed.
8
Add in poblanos, Cholula, rice and 1/4 cup cheese. Stir well.
9
Place on top of bread slices (a la open faced sandwich).
10
Top with jalapenos to taste, and a hefty handful of cheese.
11
Microwave until the cheese has melted.

847

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large poblano peppers (also called pasillas in some parts of the country), 12 ounces ground turkey, 1 cup canned black beans, rinsed and drained, 6 tablespoons tomato paste, and more.

Yes, El Diablo (Chile Rellenos With Brown Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

El Diablo (Chile Rellenos With Brown Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions