Easy Baked Chili Rellenos

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A modern twist on a classic Mexican favorite, these Easy Baked Chili Rellenos are as comforting as they are flavorful. Forget deep frying—this version is roasted to perfection in the oven, making it lighter but just as indulgent. Filled with a hearty mix of rice, black beans, and spices, then topped with a rich tomato sauce, melted cheese, a dollop of crema, and a sprinkle of fresh herbs and chopped peanuts—this dish is a total crowd-pleaser.

Perfect for weeknights or when you’re entertaining guests, these chili rellenos offer a delicious balance of heat, creaminess, and crunch. They’re vegetarian-friendly, packed with protein and fiber, and customizable to suit any dietary needs. Plus, they’re easy to make in batches, making them a fantastic option for meal prepping or potlucks.

Why You’ll Love This Easy Baked Chili Rellenos Recipe

• Oven-baked for a healthier take on the traditional fried version
• Packed with bold Mexican flavors and satisfying textures
• Easy to customize with your favorite fillings and toppings
• Great for both casual dinners and festive gatherings
• Vegetarian and easily made vegan or gluten-free

Preparation Phase & Tools to Use

To make this dish a breeze, you’ll need a few essential kitchen tools:

• Baking dish: Crucial for roasting the stuffed peppers evenly and catching any flavorful drippings.
• Sharp knife: You’ll need this to make clean slits in the peppers for stuffing and removing seeds.
• Spoon or small spatula: Helpful for packing in the filling without tearing the peppers.
• Mixing bowls: Needed to prepare and combine the rice, beans, and seasoning mixture.
• Oven: The heart of this baked recipe—preheat it properly to ensure even roasting.
• Aluminum foil: Keeps the peppers moist during the first stage of baking, then removed to allow for browning.

Preparation Tips

Start by roasting your poblano peppers lightly before stuffing—they’ll become more pliable and easier to work with. Make sure not to overcook them, or they might fall apart when filling. Let them cool slightly so they’re easier to handle. When preparing the filling, season it generously and taste before stuffing. Layer your baking dish with a small amount of sauce before placing the peppers to keep them from sticking and to boost the flavor. Lastly, topping with crema and chopped herbs right before serving adds a final burst of freshness and visual appeal.

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Ingredients for This Easy Baked Chili Rellenos Recipe

For the Peppers:

• 4 large poblano peppers, roasted and peeled

For the Filling:

• 1 cup cooked long grain rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes (drained if using canned)
• 1/4 cup chopped red onion
• 1 clove garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)

For the Sauce:

• 1 cup tomato sauce or salsa roja
• 1/2 tsp cumin
• 1/2 tsp oregano
• Salt to taste

Toppings:

• 1/2 cup shredded cheese (for topping)
• 1/4 cup Mexican crema or sour cream
• 2 tbsp chopped peanuts (optional)
• 2 tbsp fresh cilantro, chopped (for garnish)

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Step 1: Prepare the Peppers

Start by roasting the poblano peppers under the broiler or directly over an open flame until the skins are charred and blistered. Place them in a bowl, cover with plastic wrap or a lid, and let them steam for 10 minutes. Then gently peel off the skins. Make a slit down the side of each pepper and remove the seeds and membranes carefully, keeping the peppers intact.

Step 2: Make the Filling

In a mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine. Fold in the chopped cilantro and shredded cheese. Taste and adjust seasoning if needed.

Step 3: Fill the Peppers

Using a spoon, gently stuff each pepper with the filling mixture. Press the mixture in gently so each pepper holds a generous amount without tearing. Arrange the filled peppers in a greased baking dish.

Step 4: Add Sauce and Cheese

Mix the tomato sauce with cumin, oregano, and salt. Spoon some of the sauce onto the bottom of the baking dish, then pour the remaining sauce over the peppers. Sprinkle the tops of the peppers with the remaining shredded cheese.

Step 5: Bake the Chili Rellenos

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Then uncover and bake for another 10-15 minutes until the cheese is melted and bubbly, and the peppers are heated through.

Step 6: Garnish and Serve

Once out of the oven, drizzle each pepper with Mexican crema or sour cream, sprinkle with chopped peanuts and fresh cilantro, and serve hot. Pair with a side of rice, salad, or chips and guacamole for a complete meal.

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Notes

These Easy Baked Chili Rellenos are incredibly versatile. You can adjust the filling based on what’s available in your pantry—quinoa instead of rice, pinto beans instead of black beans, or even add sautéed spinach or mushrooms for extra nutrition. For a spicier version, mix in some diced jalapeños or a pinch of cayenne. If you’re short on time, use pre-cooked microwaveable rice and store-bought salsa to simplify the prep without compromising flavor.

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Watch Out for These Mistakes While Cooking

• Over-roasting the peppers: Too much charring or over-softening can cause the peppers to tear while stuffing. Roast until just blistered.
• Skipping the steam step: Letting the peppers steam after roasting helps the skins peel off easily.
• Under-seasoning the filling: Taste the filling before stuffing. It should be flavorful on its own.
• Overstuffing: While tempting, cramming too much filling can cause peppers to split.
• Not covering during initial baking: Foil helps retain moisture and allows the cheese to melt evenly without burning.

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Storage Instructions

Store any leftover chili rellenos in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals. If freezing, wrap each stuffed pepper individually in plastic wrap and foil, then place in a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Stuffed Pepper)

• Calories: 310
• Protein: 12g
• Carbohydrates: 35g
• Fiber: 8g
• Sugars: 5g
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 520mg

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Frequently Asked Questions

What’s the best way to roast poblano peppers?

Use your oven’s broiler or place them directly over a gas flame, turning occasionally until charred on all sides.

Can I make this recipe vegan?

Yes! Simply skip the cheese or use plant-based alternatives, and swap the crema for a vegan sour cream.

How do I keep the peppers from falling apart?

Roast just enough to blister the skin, steam them to loosen the skins, and handle gently while stuffing.

Is this recipe gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just double-check store-bought sauces for hidden gluten.

Can I use bell peppers instead of poblanos?

You can, but the flavor will be milder. Bell peppers are also larger and might need extra filling.

What can I serve with chili rellenos?

Spanish rice, refried beans, corn salad, or guacamole are all great sides to complete the meal.

Can I prep these ahead of time?

Absolutely. Prepare and stuff the peppers up to a day in advance. Store covered in the fridge and bake when ready.

How do I make it spicier?

Add chopped jalapeños to the filling or a drizzle of hot sauce over the top before serving.

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Conclusion

These Easy Baked Chili Rellenos are a wholesome, flavorful dish that’s simple enough for everyday dinners but impressive enough for guests. With a mix of roasted peppers, hearty stuffing, rich sauce, and fresh garnishes, they hit every note—spicy, savory, creamy, and crunchy. Whether you’re craving a cozy dinner or looking for a healthy, meatless recipe, this is one dish you’ll come back to time and time again.

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