Baked Chiles Rellenos! These stuffed poblano peppers are filled with rice or your favorite grains, nestled in store-bought salsa, and baked instead of fried, keeping things light yet satisfying for a spiced up dinner any day of the week
Chiles Rellenos are a traditional Mexican dish consisting of roasted poblano peppers that are stuffed with a variety of fillings. Cheese, meat, seafood, or vegetables are popular choices for filling these deliciously satisfying stuffed peppers to the brim!
Typically the peppers are coated in a light batter or egg mixture, then fried until golden and crispy, but my version skips that step for both ease and as a lighter option.
This version is nestled into flavorful (store-bought!) sauce and baked to perfection, but still has mouthwatering flavor despite departing from the traditional techique!
Garnished with toppings like sour cream, avocado, or cilantro, these hearty peppers make a satisfying meal that can easily be prepped ahead or made on a weeknight.
Looking for more Mexican-inspired recipes? Try my Elote en Vaso (Mexican Street Corn in a Cup), 4-Ingredient Guacamole, or Charred Veggie Tacos!
Ingredients
- Cooked quinoa or rice
- Poblano peppers
- Olive oil
- Cumin
- Fresh lime juice
- Canned black beans, drained
- Shredded Monterey Jack cheese (plus extra for sprinkling)
- Jarred salsa or enchilada sauce
- Avocado, diced
- Finely chopped cilantro
Instructions
Prepare Poblanos:
Preheat the oven to broil (500°F). Arrange the poblano peppers on a foil-lined baking sheet.
Broil the peppers for 5-7 minutes, turning occasionally, until charred in spots.
Remove from the oven and transfer the peppers to a deep dish or bowl. Cover with plastic wrap or foil and let them steam for about 10 minutes to facilitate easy removal of the outer skin.
Once cooled, carefully peel off the charred skin and discard.
Make a slit lengthwise in each pepper, removing seeds and membranes.
Prepare Filling:
In a small bowl, whisk together olive oil, cumin, and lime juice.
Toss the mixture with the cooked rice or quinoa, then fold in black beans and shredded cheese. Set aside.
Prepare Baking Dish:
Pour the jarred salsa into a medium baking dish. Preheat the oven to 375°F.
Fill Peppers:
Gently fill each pepper with the prepared filling until full. Place the stuffed poblano peppers in the salsa at the bottom of the baking dish.
Bake:
Cover the baking dish with foil and bake for 15-20 minutes, allowing the cheese to melt and the sauce to heat through.
Remove the foil during the last few minutes of baking and add an extra sprinkle of cheese on top.
Garnish with diced avocado and chopped cilantro before serving, if desired.
Recipe FAQ’s
Yes, you can assemble the stuffed peppers ahead of time and refrigerate them. When ready to serve, reheat them in the oven until heated through.
Yes, you can freeze the assembled stuffed peppers before baking. Thaw them overnight in the refrigerator before baking according to the recipe instructions.
They can be served with a side salad, or Mexican-inspired sides like street corn, guacamole and salsa.
Variations & Substitutions
Try these recipe variations!
- Add cooked shrimp, chicken or chorizo to the filling for a higher protein option.
- Use a cream sauce in place of salsa or enchilada sauce for a different flavor profile.
- Add additional vegetables like sauteed onions, mushrooms or spinach to mix things up!
Diet-Specific Substitutions
This recipe is naturally gluten free and can be made vegan by omitting the cheese or substituting regular cheese with plant-based.
Baked Chiles Rellenos
