Simply Healthy Family: Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce #SundaySupper


Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce #SundaySupper

Do you love authentic chile Rellenos but don't want to make a production out of making them yourself? These {vegetarian} stuffed poblano chiles are seriously simple and insanely good. I've cut the preparation time in half with a few tricks I've picked up over the years and can't wait to share the recipe with you. 

The first thing I scan the menu for when at a Mexican food restaurant is always Chile Rellenos.  Swoon. More often than not unfortunately, they fail to impress. Greasy cheese, deep fried in batter and usually lacking in the stuffings department which is the best part! Making them myself however seemed such a chore. Up until now.

Simply stuffed chile rellenos aka poblano peppers. Be still my heart.

I'm the first to say that home made sauces are head over heals better than the jarred variety. However, I'm also the first to admit that I don't always have the energy to make sauces from scratch..... or clean up the mess. If you can find a good quality jarred  (preferably not canned) Ancho Chile sauce no one will be the wiser.

Secret ingredient and show stopper? Creamy, crumbled sweet and tangy goat cheese that slowly melts into a thick creme in the hot chile sauce. Goat cheese perfectly compliments the butternut squash in these peppers.

Poblano peppers are very mild on the heat radar as are Ancho peppers which have a mouth watering smokey taste when roasted, Guajillo peppers which have just a bit of heat to them give this dish the authentic finishing touch. The butternut squash and corn give these a touch of natural sweetness. Black beans, mushrooms and whole grain Millet make this a very filling dish even meat eaters will love.

Millet provides several nutrients and has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
Millet is high in protein, is a smart carb toting lots of fiber. It's low on the glycemic index and has been shown to produce lower blood sugar levels than wheat or rice making it a great substitute. 

Roasting and Preparing the Poblano Peppers

Place top rack 5-6" away from the top of the oven/broiler. Preheat your broiler. In a dry cast iron skillet place washed and dried peppers. Broil for 8-10 minutes then using tongs carefully flip the peppers over. Broil another 8-10 minutes till very charred and skin begins to peel away.

Carefully place peppers into a large ice water bath. Let soak a minute till cool. Now you can easily peel the skins off using your fingers. The pepper will probably naturally break open, remove the seeds carefully by swishing in the water. Don't let the pepper fall apart.

Time Saver!

Look for pre chopped butternut squash at your supermarket. I get mine at Costco and it freezes well.
Instead of using meat, use beans and mushrooms. 

Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce 

PREP TIME      15 MINUTES        BAKE      30 MINUTES          SERVES     3-4

You Will Need
4 poblano peppers
1 cup diced butternut squash
1 cup cooked or canned black beans
1 cup sweet corn
1/2 cup cooked millet
1/2 yellow onion, chopped
 4 mushrooms, wiped clean and chopped
1 tablespoon oil for sautéing
1 jar ancho guajillo sauce
1 cup shredded Jack cheese
1 cup crumbled goat cheese
cilantro for garnish

Char and clean poblanos using above directions. Lower heat in oven to 450F. Saute onions, mushrooms and diced squash over medium heat for 5-7 minutes until onions are translucent. Add beans, corn and cooked millet. Stir to combine. Remove from heat. 
In a shallow baking dish, spoon some of the chile sauce to cover the bottom. Arrange Poblano pepper on top of sauce. Using a spoon, stuff the filling into the peppers. Spoon more sauce over veggies reserving some for later. Cover loosely with foil and bake at 450F for 20-25 minutes or until squash is tender.  
Carefully remove the foil and sprinkle with Jack cheese. Bake uncovered for another 10 minutes until cheese is bubbly and melted. Remove from oven. Place peppers on plate and sprinkle with goat cheese and cilantro. Serve with more sauce.

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I don't know about you, but I can't get enough of all things squash! Check out these wonderful summer and winter squash recipes from my  fellow Sunday Supper friends!

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  1. OMG! I LOVE your recipe! Black beans and squash go great together, but adding in a pepper, genius!!!

  2. Beautiful! I would totally order these if they were offered in a restaurant. Thanks for sharing such a fantastic entrée!

  3. I don't know if I've ever eaten millet before, but I'm a huge fan of stuffed poblanos and I'm certain your gorgeous version is mighty tasty!

    1. I love millet, much milder and a bit fluffier than quinoa and closer to rice IMHO.

  4. Millet is so much fun! I tried millet, quinoa and one other grain at least a decade ago. I haven't seen millet since! Your peppers look amazing! I'm especially eager to make the sauce. #pinned

  5. I was just watching Chopped the other night and poblanos were one of the ingredients. I've been craving ever since! These look gorgeous and I bet taste amazing!!

  6. Wow, wow, wow, what an amazing looking meal. I love the contrast on the blue plate, it is gorgeous!!

  7. Lovely post. I am always scared to stuff poblanos for fear they will be too hot. I usually stick to bell peppers. But you've convinced me. Putting them on the list for next trip to the farmers market! Thanks for sharing.

    1. Thank you Rivki, they are usually not hot at all. Look out for ones that are turning reddish, they will have a bit of heat to them.

  8. Such a great combination, love this recipe!

  9. Your stuffed peppers look fantastic, Gwen. I love the black bean butternut squash filling.

  10. Beyond amazing chile rellenos. Best looking ones I've ever seen. Love the stuffing and goat cheese - *swoon* - too.

  11. I love stuffing poblano peppers, and am always looking for dishes that use millet. This is exactly the kind of dish I love. Thanks so much sharing it with us!!!

  12. Love your stuffing for these!! It incorporates parts of fall and parts of summer, which is totally how I'm eating these days!

  13. LOVE poblano peppers and quality Mexican food...this looks right up my alley! PS - LOVE your plates!

  14. Fabulous! Its a definite win for us!

  15. I Love your beautiful stories, stunning photographs and mouthwatering creative recipes! Thanks for sharing Great recipe ideas. I love this article. It’s a really great article. Thanks for sharing..!!

  16. Love how dramatic this looks - would be perfect for Halloween!

  17. YUM! These look amazing, now I'm craving Mexican food! :)

  18. Swooning is RIGHT! I adore your version, and your photos are just so gorgeous! I want to dive in.


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