VEGETARIAN CHILES RELLENOS

Vegetarian Chiles Rellenos image

Try our Healthy Living Vegetarian Chiles Rellenos for a great meat-free option. Our Vegetarian Chiles Rellenos are packed full of delicious vegetables.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 10 servings

Number Of Ingredients 12

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Ingredients

1 Tbsp. oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup water
2 lb. red potatoes (about 6), finely chopped
8 carrots, finely chopped
2 small zucchini, finely chopped
1 can (8 oz.) tomato sauce
2 tsp. dried Mexican oregano
1 tsp. ground cumin
10 small roasted poblano chiles, peeled, deveined
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

Steps:

Heat oven to 350ºF.
Heat oil in large skillet on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Stir in garlic; cook 1 min. Add water, potatoes and carrots; cover. Cook 10 min.; stir in zucchini. Cook, covered, 5 min. or until all vegetables are tender. Stir in tomato sauce and seasonings; simmer 3 min.
Spoon into chiles; place in shallow baking dish. Cover.
Bake 20 min. Top with cheese; bake; uncovered, 5 min. or until melted.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 9 g

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