This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers." -Laurie Colwin, Chef
This is a variation on a recipe from a lovely restaurant in Austin, Texas. Most chile rellenos are deep fried and filled with cheese, but this is a great riff on the original. The spiciness comes from the pepper and the key is to cook the dish so that the peppers are not all mushy but have a bit of bite left in them. You can use almost anything for stuffing - scallops or crab instead of the shrimp, for example.
Servings: 2 | Serving size: 1 pepper with beans
Cooking Time: 60 Minutes
This recipe can easily be multiplied or divided by 2, but this recipe does not make very good leftovers.
Place a large skillet in the oven and preheat to 325°F.
Using the tip of a paring knife, gently cut around the stem of each pepper.
Pull the stem out with the seed pod.
Keeping the pepper whole, gently cut along the ribs on the inside of the pepper to release the remaining seeds. Use a small pair of tongs or scrape the inside with the knife to remove all of the seeds. Set the peppers aside.
If they are larger shrimp, cut them lengthwise and then into 1/2 inch pieces. For smaller shrimp, simply cut them into 1/2 inch pieces.
Place the olive oil in a medium skillet over medium high heat.
Add the diced onion and cook for about 5 minutes until it begins to soften. Toss frequently.
Add the diced red pepper and diced green pepper and toss well.
Cook for about 3 minutes.
Add the shrimp, 1/8 teaspoon salt, pepper and cumin.
Toss well and cook for 2 minutes. The shrimp should be slightly undercooked.
Place the shrimp mixture in a bowl and set aside to let cool.
While the shrimp are cooling, place the remaining 1/8 teaspoon salt, cumin, pinto beans, and buttermilk in a blender or mini chopper.
Puree until smooth and set aside.
Stuff the shrimp mixture into the peppers.
Place the stuffed peppers in the large skillet and roast in the oven for 12 minutes.
Turn the peppers over.
Divide the pinto bean mixture between two oven proof dishes, like an au gratin dish.
Place both dishes in the oven on the rack below the skillet holding the roasting peppers.
Roast for 10 more minutes.
Remove the large skillet and the au gratin dishes from the oven. Place one stuffed pepper on top of the pinto bean mixture in each au gratin dish, and top each pepper with 1/2 of the cheese.
Return the au gratin dishes to the oven for another 3 minutes (to melt the cheese) and serve.
Serving size: 1 pepper with beans
|Calories 407||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||13%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 40g||15%|
|Dietary Fiber 14g||49%|
|Vitamin K 13mcg|