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Easy Baked Chili Rellenos

Easy Baked Chili Rellenos with Rice and Black Beans Recipe

This Easy Baked Chili Rellenos features roasted poblano peppers filled with savory rice, black beans, and cheese, perfect for any dinner occasion.
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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
  

Peppers
  • 4 large poblano peppers
Filling
  • 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
Toppings
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro
  • 2 tablespoons crushed peanuts

Equipment

  • Broiler
  • mixing bowl
  • Baking dish

Method
 

Preparation
  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

Feel free to customize the filling with quinoa, various spices, or different types of cheese to suit your taste.

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