Description
Easy Baked Chili Rellenos are the perfect comfort food with a kick. Smoky roasted poblanos are stuffed with a hearty blend of rice, beans, cheese, and spices, then baked with enchilada sauce until bubbly. Finished with sour cream and cilantro, they’re an irresistible vegetarian dinner.
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
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Slice each poblano pepper lengthwise and remove seeds and membranes. Lay them flat in the baking dish.
3. In a bowl, mix cooked rice, black beans, 1 cup of shredded cheese, cumin, garlic powder, and chili powder.
4. Spoon the filling evenly into the poblano pepper halves, packing it gently.
5. Pour red enchilada sauce over the stuffed peppers.
6. Sprinkle the remaining ½ cup of cheese over the top.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
9. Drizzle with sour cream and sprinkle chopped cilantro before serving.
Notes
To reduce heat, you can substitute poblano peppers with bell peppers.
For a crispier texture, broil the dish for the last 2–3 minutes after baking.
Add ground meat or chorizo to the filling for a heartier, non-vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano
- Calories: 340
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 40mg