Chiles Rellenos(Stuffed Bell Peppers)
Stuffed Poblano peppers filled with melty Monterey Jack cheese and ground beef, topped with fresh tomato and onion flavors—perfect for a hearty, flavorful Mexican-inspired meal.
Ingredients
Instructions
- Cook ground beef in a skillet until browned, then drain excess grease and set aside.
- Roast or char the Poblano peppers, then peel and make a slit to remove seeds, keeping the shape intact.
- Slice the tomatoes and onion finely; set aside.
- Beat eggs in a bowl to prepare an egg wash or batter if needed for coating.
- Stuff each Poblano pepper with shredded Monterey Jack cheese and cooked ground beef.
- Dip stuffed peppers into beaten eggs if using a coating method, then fry or bake until cheese is melted and peppers are tender.
- Top with chopped tomatoes and onions before serving.
Tips & Substitutions
For a smoky flavor, you can roast the Poblano peppers over an open flame or under the broiler until charred. If you prefer a vegetarian option, substitute the ground beef with black beans or quinoa. Shredded cheese alternatives like pepper jack can enhance the spiciness. Pair with sides like rice or a fresh salad to balance the richness.
Serving Suggestions
Serve Chiles Rellenos with a dollop of sour cream and a sprinkle of fresh cilantro for added flavor. They pair beautifully with Mexican recipes like Missionettes Taco Soup or can be enjoyed alongside a side of Spanish rice. For a complete meal, consider adding a fresh guacamole.
Storage & Reheating
Store leftover Chiles Rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, but the oven will keep the peppers from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chiles Rellenos(Stuffed Bell Peppers) contains roughly 615 calories, with 15g protein, 96g carbohydrates, and 20g fat. It is an excellent source of vitamin C (102% of the Daily Value), protein (30% of the Daily Value), and iron (21% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare Chiles Rellenos in advance?
Yes, you can prepare the stuffed peppers ahead of time and refrigerate them before cooking. Just coat with eggs and fry or bake them when ready to serve. This makes them great for meal prep or entertaining guests.
What is the best way to roast Poblano peppers?
The best way to roast Poblano peppers is by placing them directly over an open flame or under a broiler until the skin is charred and blistered. Once charred, place them in a covered bowl or bag to steam for a few minutes, making peeling easier.
Can I freeze Chiles Rellenos?
Yes, you can freeze Chiles Rellenos after cooking. Allow them to cool completely, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. They can be stored for up to 2 months. Reheat directly from the freezer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).