Name: Easy Baked Chili Rellenos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 ½ cups cooked rice; 1 cup black beans; 1 ½ cups shredded cheese (Monterey Jack or Cheddar); 1 ½ cups red enchilada sauce; ½ cup sour cream; ¼ cup fresh cilantro, chopped; 1 teaspoon cumin; 1 teaspoon garlic powder; ½ teaspoon chili powder

Ever find yourself craving a dish that hits the sweet spot between comfort and kick? Easy Baked Chili Rellenos bring that smoky, cheesy satisfaction without needing to deep-fry anything. This version keeps the rich flavor but skips the oil splatter, making it perfect for a weeknight dinner that doesn’t feel rushed.

Baked until bubbly and golden, these stuffed poblanos are filled with tender rice, beans, cheese, and spices, all blanketed in a mild red enchilada sauce and finished with melty cheese. A quick drizzle of sour cream and a scatter of fresh cilantro turn them into a plate that feels as good as it looks.

Preparation Phase & Tools to Use

To pull off Easy Baked Chili Rellenos like a pro, you’ll want to have a few kitchen MVPs:

Baking dish (9×13-inch): This is essential for holding your peppers upright and allowing even baking.
Sharp knife: Crucial for slicing the poblanos cleanly without tearing.
Small saucepan: Perfect for warming enchilada sauce or lightly cooking the filling if desired.
Spoon or small spatula: To help stuff the peppers without breaking their delicate skin.
Aluminum foil: Helps trap steam while baking, softening the peppers and melding the flavors.

These tools help streamline your prep while ensuring each stuffed chili is tender, flavorful, and stays intact.

Ingredients for the Easy Baked Chili Rellenos

Poblano Peppers: These mildly spicy peppers form the flavorful, earthy base of the dish.
Cooked Rice: Adds heartiness and helps hold the filling together.
Black Beans: For protein and texture, creating a satisfying plant-based filling.
Shredded Cheese: Melty cheese like Monterey Jack or Cheddar balances the heat and binds the filling.
Red Enchilada Sauce: Adds a smoky tomato-chili note and keeps everything moist.
Fresh Cilantro: For brightness and a fresh pop at the end.
Sour Cream: A creamy finish to balance the spice and tie the whole dish together.
Spices (cumin, garlic powder, chili powder): Infuse the filling with warmth and depth.

How To Make the Easy Baked Chili Rellenos

Step 1: Prepare the Peppers

Preheat your oven to 375°F. Slice each poblano pepper lengthwise, remove seeds and membranes, and lay them in a lightly greased baking dish.

Step 2: Mix the Filling

In a bowl, combine cooked rice, black beans, shredded cheese, and spices. Stir until evenly mixed.

Step 3: Stuff the Peppers

Use a spoon to gently fill each poblano with the rice-bean mixture. Pack it in so the peppers are full but not overflowing.

Step 4: Sauce and Cover

Pour red enchilada sauce evenly over the stuffed peppers. Sprinkle with more cheese on top. Cover with foil.

Step 5: Bake

Bake covered for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.

Step 6: Garnish and Serve

Drizzle with sour cream and scatter fresh cilantro. Serve hot with lime wedges if desired.

Serving and Storing Easy Baked Chili Rellenos

These Chili Rellenos shine straight out of the oven. Pair them with a crisp green salad, a side of guacamole, or a scoop of cilantro lime rice. They make a perfect main dish for vegetarian nights or a vibrant side to grilled meats.

For storing, let them cool completely before transferring to an airtight container. They keep well in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. You can also freeze them individually—just wrap in foil and store in a freezer-safe bag.

Frequently Asked Questions

Can I use another type of pepper?

Yes! Anaheim or bell peppers work if you prefer less heat. Poblanos are ideal for their smoky flavor and moderate spice.

What cheese works best?

Monterey Jack, Pepper Jack, or a Mexican blend all melt beautifully. Use what you love or have on hand.

Can I make this vegan?

Absolutely. Swap in plant-based cheese and dairy-free sour cream. Ensure your enchilada sauce is vegan too.

Can I add meat to the filling?

Sure! Ground beef, shredded chicken, or chorizo make great additions. Cook the meat before stuffing.

How spicy are poblano peppers?

They range from mild to medium. Roasting and baking tend to mellow their heat even more.

Can I make this ahead of time?

Yes, you can assemble the dish up to a day in advance. Just cover and refrigerate until ready to bake.

Want More Mexican-Inspired Dinner Ideas?

You might also like the bold and cheesy Buffalo Chicken Lasagna Recipe, which brings heat and comfort in layers.

For something cozy and hearty, the Hearty Tuscan Bean Soup makes a lovely pairing or next-day follow-up.

If you want another pepper-focused dish, try the Wendy’s Chili Recipe for a hearty bowl of slow-simmered flavor.

The Italian Grinder Salad brings crunch and freshness if you’re looking for a crisp side.

Or keep it sweet and southern with Apple Enchiladas, the perfect dessert after a spicy dinner.

For more daily recipes and inspiration, visit my Pinterest: LadyPlate on Pinterest.