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