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Easy Baked Chili Rellenos

Easy Baked Chili Rellenos

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If you’re on the hunt for a quick and flavorful dinner, these Easy Baked Chili Rellenos are just what you need! Tender poblano peppers are lovingly stuffed with a savory mixture of seasoned rice, hearty black beans, and melted cheese, all baked to perfection. This dish is not only easy to prepare but also makes for an impressive meal that your family will love. Ideal for busy weeknights or gatherings, these vegetarian chili rellenos are versatile and can be customized to suit your taste preferences. With their delicious flavors and satisfying textures, you’ll find yourself returning to this recipe time and time again!

Ingredients

Scale
  • 4 large poblano peppers
  • 1 ½ cups cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup tomato salsa
  • 1 ½ cups shredded cheese
  • ½ cup sour cream
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons crushed peanuts

Instructions

  1. Preheat your broiler and roast the poblano peppers until charred (about 10 minutes), then steam them in a covered bowl for another 10 minutes.
  2. Remove the skins carefully and slit the peppers to remove seeds.
  3. In a bowl, mix together the cooked rice, black beans, half of the salsa, and one cup of shredded cheese.
  4. Stuff each pepper with the filling and place upright in a greased baking dish.
  5. Top with remaining salsa and cheese.
  6. Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
  7. Serve topped with sour cream, cilantro, and crushed peanuts.

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