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  1. Stuffed Poblano Peppers (Chiles Rellenos)

Stuffed Poblano Peppers (Chiles Rellenos)

01:20:00 4 servings, 1 stuffed poblano chile (256 g) each
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2 2 Reviews
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4 servings, 1 stuffed poblano chile (256 g) each

This simplified version of the classic Chile Rellenos dish features large poblano peppers stuffed with chicken, cheese and chunky salsa, then baked until hot, melty and delicious!

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Make It

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  • Heat broiler.
  • Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
  • Heat oven to 350ºF. Mix salsa, cilantro and cumin in medium bowl until blended; spread half onto bottom of 8-inch square baking dish sprayed with cooking spray. Add chicken, rice and 3/4 cup cheese to remaining salsa mixture; mix well. Spoon into chiles; place in prepared dish. Sprinkle with remaining cheese.
  • Bake 30 min. or until heated through.

How to Easily Peel Chiles

Hold roasted chiles under running water, then peel away blackened skins with small sharp knife.


Prepare using 4 small green or red peppers instead of the poblano chiles.


  • 4 servings, 1 stuffed poblano chile (256 g) each

Nutritional Information

Serving Size 4 servings, 1 stuffed poblano chile (256 g) each
Calories 290
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 65mg
Sodium 710mg
Carbohydrate 28g
Dietary fibre 2g
Sugars 8g
Protein 25g
Vitamin A 25 %DV
Vitamin C 100 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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