Baked Chili Rellenos Recipe

Introduction

Baked Chili Rellenos offer a delicious twist on the classic Mexican dish, featuring roasted poblano peppers stuffed with a savory filling of meat, beans, and cheese, then baked to perfection. This comforting recipe is perfect for a family dinner or a festive gathering, bringing warmth and bold flavors to your table.

Ingredients

• 4 large poblano peppers
• 1 lb (450 g) ground beef or turkey
• 1 cup (240 ml) shredded cheese (Monterey Jack and cheddar blend recommended)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) chili powder
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup (240 ml) diced tomatoes (fresh or canned)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes.
2. Step 2: Once cool enough to handle, peel off the charred skins carefully without tearing the peppers. Make a slit down one side of each pepper and remove the seeds to create a pocket for stuffing.
3. Step 3: Heat a drizzle of olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Step 4: Add ground beef or turkey to the skillet, breaking it apart. Season with salt, pepper, cumin, and chili powder. Cook until the meat is browned and cooked through.
5. Step 5: Stir in the black beans and diced tomatoes. Let the mixture simmer for 5 minutes, then remove from heat and fold in the shredded cheese until slightly melted.
6. Step 6: Stuff each poblano pepper generously with the filling, pressing gently. Arrange the peppers upright in a greased baking dish. Sprinkle extra cheese on top if desired.
7. Step 7: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and the peppers are tender.
8. Step 8: Let the peppers rest for a few minutes before garnishing with fresh cilantro. Serve warm with a drizzle of sour cream or a squeeze of lime juice.

Tips & Variations

• Choose firm, glossy poblano peppers for the best flavor and texture.
• Don’t skip steaming the peppers after roasting; it makes peeling the skin much easier.
• Adjust the spice level by increasing or reducing the chili powder to your taste.
• Try swapping ground meat for shredded chicken or plant-based protein for a lighter option.
• Add roasted corn to the filling for a sweet, crunchy contrast.
• For a vegetarian version, omit the meat and add extra beans and vegetables like zucchini or mushrooms.
• Top with homemade salsa or avocado crema for added flavor layers.

Storage

Store leftover baked chili rellenos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to maintain the best texture and flavor. Avoid microwaving if possible, as it can make the peppers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Baked Chili Rellenos ahead of time?

Yes, you can prepare the stuffed peppers in advance and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil until ready to bake.

How can I adjust the spice level?

To make the dish milder, use sweeter peppers like bell peppers or remove all seeds and membranes from the poblano peppers. For more heat, add chopped jalapeños to the filling or increase the amount of chili powder.

Baked Chili Rellenos Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

Baked Chili Rellenos offer a healthier twist on the classic Mexican dish by roasting poblano peppers and stuffing them with a savory, cheesy filling blended with spices and optional ground meat and black beans. This flavorful and comforting meal is baked to perfection with a bubbly golden crust, perfect for gatherings and weeknight dinners alike.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large poblano peppers, firm and unblemished
• 1 lb (450 g) ground beef or turkey (optional for lighter option)
• 1 cup (240 ml) shredded Monterey Jack cheese
• 1 cup (240 ml) shredded sharp cheddar cheese
• 1/2 cup (120 g) cream cheese, softened
• 1 cup (240 ml) shredded cheese blend (Monterey Jack and cheddar) for filling
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) chili powder
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup (240 ml) diced tomatoes (fresh or canned)
• Salt and pepper to taste
• 1/4 cup (10 g) fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin (additional for cheese mixture)
• 1/2 cup (120 ml) salsa
• Olive oil spray

Instructions

1. Preparing the Peppers: Preheat your oven to 400°F (200°C). Roast the poblano peppers over an open flame or under the broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes. Once cooled, gently peel off the charred skin, make a slit on one side, and remove the seeds to create a pocket.
2. Making the Flavorful Filling: In a skillet over medium heat, drizzle olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant. Add ground beef or turkey, season with salt, pepper, 1 tsp ground cumin, and 1 tsp chili powder, cooking until browned and cooked through. Stir in black beans and diced tomatoes, simmering for 5 minutes. Remove from heat and fold in shredded cheese to melt slightly.
3. Preparing the Cheese Mixture: In a separate bowl, combine shredded Monterey Jack cheese, cheddar cheese, softened cream cheese, chopped cilantro, garlic powder, onion powder, 1/2 tsp ground cumin, salt, and pepper. Mix thoroughly to create a cheesy blend for stuffing.
4. Stuffing the Peppers: Using a spoon, fill each peeled and seeded poblano pepper with the meat and bean filling, pressing gently to pack. Alternatively, for a simpler version, stuff with the cheese mixture. Place the stuffed peppers upright in a greased baking dish, optionally sprinkling additional cheese on top.
5. Baking to Perfection: Cover the baking dish with foil and bake in the preheated oven at 375°F (190°C) for about 20 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese topping is bubbly and golden. Remove from oven and let rest for a few minutes to meld flavors.
6. Garnishing and Serving: Garnish the baked chili rellenos with fresh cilantro and drizzle with sour cream or a squeeze of lime for added zest. Serve warm alongside a fresh salad, Mexican rice, or warm tortillas for a complete meal.

Notes

• Choose firm and glossy poblanos for best flavor and roasting ease.
• Steaming after charring is essential to easily peel the skin without tearing the peppers.
• Adjust spices—add more chili powder or jalapeños for extra heat or reduce for milder flavor.
• Let the dish rest after baking to allow flavors to fully develop.
• Try different cheese blends like pepper jack, feta, or goat cheese to experiment with flavor profiles.
• For a vegetarian option, omit meat and add extra beans or vegetables such as zucchini or mushrooms.
• Prepare stuffed peppers a day ahead and store covered in the fridge to save time; bake right before serving.
• Adding roasted corn to the filling can provide pleasant sweetness and texture contrast.

Keywords: chili rellenos, baked stuffed peppers, poblano peppers, Mexican recipe, cheesy stuffed peppers, ground beef recipe, healthy chili rellenos, oven-baked chilies