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Easy Baked Chili Rellenos

Easy Baked Chili Rellenos

This Easy Baked Chili Rellenos recipe features flavorful stuffed peppers that are sure to impress your guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large poblano peppers
  • 1.5 cups cooked rice
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup tomato salsa divided
  • 1.5 cups shredded cheese divided
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons crushed peanuts

Equipment

  • Baking dish
  • mixing bowl
  • Broiler

Method
 

Instructions
  1. Preheat your broiler and roast poblano peppers until skins are blistered on all sides.
  2. Transfer to a bowl and cover to steam for 10 minutes, then peel off skins and carefully cut a slit down one side. Remove seeds.
  3. In a mixing bowl, combine cooked rice, black beans, ½ cup of salsa, and 1 cup of shredded cheese. Stir to mix.
  4. Stuff each poblano with the rice-bean mixture and place in a greased baking dish.
  5. Top with remaining salsa and cheese.
  6. Bake at 375°F for 20–25 minutes, or until cheese is melted and bubbling.
  7. Remove from oven, then top with sour cream, cilantro, and crushed peanuts before serving.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 41gProtein: 15gFat: 18g

Notes

Customize this recipe by substituting quinoa for rice or adding cooked ground turkey for extra protein. Store leftovers in an airtight container for up to three days and reheat in the oven.

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