If you’re craving a cozy, flavorful dinner that feels special but fits into a busy schedule, these Easy Baked Chili Rellenos are exactly what you need. This lighter, oven-baked version skips the frying but keeps all the bold, comforting flavors you love. Roasted poblano peppers are stuffed with a hearty vegetarian filling, baked in zesty tomato sauce, and finished with melty cheese, cool crema, and a crunchy peanut topping.
Why You’ll Love This Easy Baked Chili Rellenos Recipe
- Weeknight-friendly: Simple prep and hands-off baking
- Healthy comfort food: Baked instead of fried, packed with veggies and fiber
- Vegetarian & family-safe: No alcohol, no pork, just wholesome ingredients
- Great for meal prep: Tastes even better the next day
- Bold but balanced flavors: Smoky, savory, creamy, and crunchy in every bite
This dish is proof that easy dinners don’t have to be boring.
Ingredients You’ll Need
Produce & Grains
- 4 large poblano peppers, roasted and peeled
- 1 cup cooked long-grain rice
- 1 can black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 3/8 cup fresh cilantro, chopped
Sauce, Dairy & Toppings
- 1 cup tomato sauce or salsa roja
- 1 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- 1/4 cup Mexican crema or sour cream
- 2 tbsp chopped peanuts
Spices
- 1 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and black pepper, to taste
How to Make Easy Baked Chili Rellenos (Step-by-Step)
Step 1: Prep the Peppers
Preheat your oven to 375°F (190°C). Roast poblano peppers until the skins blister, then cover to steam. Peel off the skins, carefully cut a slit down each pepper, and remove seeds while keeping the pepper intact.
Step 2: Make the Filling
In a large bowl, combine cooked rice, black beans, corn, tomatoes, red onion, garlic, cilantro, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix until evenly combined.
Step 3: Stuff the Peppers
Gently fill each poblano pepper with the rice and bean mixture. Don’t overpack—just enough to hold their shape.
Step 4: Assemble
Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the stuffed peppers seam-side up, then pour the remaining sauce over the top.
Step 5: Bake
Sprinkle cheese evenly over the peppers. Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and lightly golden.
Step 6: Finish & Serve
Top with dollops of crema and a sprinkle of chopped peanuts just before serving.
Tips & Variations
- Make it vegan: Use dairy-free cheese and cashew cream instead of crema
- Extra protein: Add lentils or extra beans to the filling
- Spice level: Add diced jalapeños or hot sauce if you like heat
- Nut-free: Swap peanuts for pumpkin or sunflower seeds
- Grain swap: Quinoa or brown rice works beautifully
Serving Ideas & Storage
Serve these baked chili rellenos with a simple green salad, sliced avocado, or warm tortillas. They store well in the fridge for up to 4 days and reheat perfectly in the oven or microwave, making them ideal for meal prep.
Easy Baked Chili Rellenos
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy Baked Chili Rellenos are a healthier, weeknight-friendly twist on the classic Mexican favorite. Roasted poblano peppers are stuffed with a hearty mix of rice, black beans, corn, tomatoes, and warm spices, then baked in zesty tomato sauce with melty cheese. Finish with cool crema and crunchy peanuts for an irresistible vegetarian dinner.
Ingredients
4 large poblano peppers, roasted & peeled
1 cup cooked long-grain rice (cooled slightly)
1 (15 oz / 425 g) can black beans, drained & rinsed
1/2 cup corn kernels (fresh, frozen, or canned-drained)
1/2 cup diced tomatoes
1/4 cup red onion, finely chopped
1 clove garlic, minced
3/8 cup fresh cilantro, chopped
1 1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper (plus more to taste)
1 cup tomato sauce or salsa roja
1 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
1/4 cup Mexican crema or sour cream
2 tbsp peanuts, chopped (for topping)
Instructions
1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Prepare the poblanos: cut a slit lengthwise and gently remove seeds while keeping peppers intact.
3. Make the filling: in a bowl, mix rice, black beans, corn, tomatoes, red onion, garlic, cilantro, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
4. Stuff each pepper with the filling (don’t overpack) and set aside.
5. Spread a thin layer of tomato sauce/salsa roja in the baking dish. Arrange stuffed peppers seam-side up.
6. Pour remaining sauce over peppers, then sprinkle evenly with shredded cheese.
7. Cover loosely with foil and bake 20 minutes. Uncover and bake 10–15 minutes more, until hot and bubbly.
8. Serve warm with crema (or sour cream) and a sprinkle of chopped peanuts. Add extra cilantro if desired.
Notes
Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake when ready (add 5–10 minutes if baking straight from the fridge).
Nut-free option: Swap peanuts for toasted pumpkin seeds or sunflower seeds (or skip the crunch).
Heat level: Poblanos are usually mild. For more spice, add diced jalapeño to the filling or a drizzle of hot sauce on top.
Cheese swap: Use dairy-free cheese and a plant-based crema for a vegan-friendly version.
Storage: Refrigerate leftovers up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed poblano pepper
- Calories: 390
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 9 g
- Protein: 16 g
- Cholesterol: 30 mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~390 | 16g | 42g | 18g | 9g | ~620mg |
Final Thoughts
These Easy Baked Chili Rellenos are everything a great dinner should be: comforting, colorful, nourishing, and simple to make. Whether you’re cooking for family, prepping meals for the week, or just craving something cozy and satisfying, this recipe is one you’ll come back to again and again.