Description
Looking for a quick weeknight dinner with serious flavor? These Easy Baked Chili Rellenos are your new go-to. Baked instead of fried, they’re loaded with seasoned rice, black beans, and melty cheese, then topped with a dollop of sour cream and a sprinkle of crushed peanuts for extra texture. Whether you’re planning an easy dinner, a vegetarian meal idea, or simply want delicious food without much fuss, this dish checks all the boxes. Ideal for meatless dinners, Tex-Mex cravings, or party platters, these stuffed poblanos deliver comfort, flavor, and presentation with ease.
Ingredients
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 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.
Notes
Roasting the peppers until blistered ensures easy peeling and a smoky flavor.
Add a squeeze of lime before serving for an extra zing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390
- Sugar: 4g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 35mg
Keywords: easy dinner, vegetarian recipe, stuffed peppers, healthy comfort food