Description
Baked Chili Rellenos are a healthy, vibrant twist on the traditional Mexican favorite. Roasted poblano peppers are stuffed with a savory mixture of rice, black beans, corn, tomatoes, and spices, then topped with zesty tomato sauce, melty cheese, fresh crema, and crunchy peanuts. This easy dinner recipe is perfect for weeknights, great for make-ahead meals, and ideal if you’re looking for new vegetarian dinner ideas. Whether you’re meal prepping or planning a quick dinner, these baked stuffed peppers deliver bold flavor and satisfying comfort in every bite. It’s one of the most reliable and tasty food ideas for any occasion!
Ingredients
4 large poblano peppers, roasted and peeled
1 cup cooked long grain rice
1 can (15 oz) black beans, drained and rinsed
1/2 cup corn kernels
1/2 cup diced tomatoes
1/4 cup chopped red onion
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped
1/2 cup shredded cheese
1 cup tomato sauce or salsa roja
1/2 teaspoon cumin (for sauce)
1/2 teaspoon oregano
Salt to taste
1/2 cup shredded cheese (for topping)
1/4 cup Mexican crema or sour cream
2 tablespoons chopped peanuts (optional)
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
1. Roast poblano peppers under broiler or open flame until charred. Steam in a bowl covered for 10 minutes, then peel and remove seeds.
2. In a bowl, mix cooked rice, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in cilantro and cheese.
3. Gently stuff peppers with the filling and place them in a greased baking dish.
4. Mix tomato sauce with cumin, oregano, and salt. Spread some on the bottom of the dish, pour rest over the peppers, and top with cheese.
5. Cover dish with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes.
6. Drizzle crema over baked peppers, garnish with peanuts and cilantro, and serve hot.
Notes
Use microwaveable rice and jarred salsa for a quick version.
Don’t overstuff the peppers—keep them intact.
Want extra spice? Add diced jalapeños or hot sauce.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: chili relleno, vegetarian dinner, easy recipe, stuffed peppers