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Home » Creative Recipes » Main Dishes » Beef » Stuffed Chile Relleno Recipe

Overhead view of plated Stuffed Chile Rellenos

Stuffed Chile Relleno Recipe

BY: Michele
PUBLISHED: Dec 14, 2020
UPDATED: Sep 7, 2024
3 Reviews / 5 Average
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This Stuffed Chile Relleno Recipe stuffs ground beef Picadillo inside roasted poblano peppers and smothers them with melted cheese to make a flavorful, zesty, and cheesy Mexican dinner.

With a few simple ingredients, you can have a delicious, zesty Mexican dinner on the table in just over 30 minutes.

Overhead view of plated Stuffed Chile Rellenos

Stuffed Poblano Peppers

If you love Tex-Mex and Mexican Food Recipes, then you will love this Stuffed Chiles Rellenos Recipe with its picadillo stuffed poblano peppers with melted cheddar cheese on top! It’s like a Mexican version of a stuffed pepper.

Unlike the traditional Mexican dish, for this one, we do NOT fry the poblano peppers, and there is no fried fluffy egg batter, making it a little more wholesome, and guilt-free. While this is not an authentic chile relleno recipe, it is delicious and a little better for you since the roasted peppers are not fried.

Instead, like our Chile Relleno Casserole, we roast the poblano peppers in the oven, and then stuff it with my Picadillo Con Papas, or ground beef Picadillo with potatoes, and then melt cheddar cheese all over the top of it.

Sprinkle some chopped fresh cilantro or chopped green onions, or drizzle some Mexican Crema or Sour Cream, Salsa Verde, or Green Salsa, or Salsa Roja over the top, and you have a restaurant-quality Mexican dinner that you can be proud to serve to your family!

View of single stuffed chile relleno on a spatula held above a baking pan with other stuffed chile relleno.

Start By Making Picadillo

The first thing I do is make a batch of my Picadillo Con Papas Recipe, which is like a Mexican Ground Beef Hash, or taco meat, and can be used as a filling for tacos, enchiladas, empanadas, or in this case, Stuffed Chile Rellenos. Click on the link above to take you to the recipe that has step by step instructions and photos.

I like to make a batch at the beginning of the week and then use it in several different recipes during the week. Once the Picadillo Con Papas is ready, then we can start making our Stuffed Chile Rellenos or Stuffed Poblano Peppers.

Why Do You Roast Poblano Peppers

Before stuffing the poblano chiles, you have to roast the poblano peppers to soften them up and give them that earthy roasted flavor. If you don’t do this, the poblano peppers would not be soft enough to eat easily. Before roasting, slice the poblano peppers in half and remove any seeds. See the printable recipe card below for roasting instructions. After roasting the peppers, the skin may become blistered. Allow the the poblano peppers to cool and then peel the skin off of the poblanos before stuffing them.

How To Make Stuffed Chile Rellenos

Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

Ingredients

  • Poblano Peppers – Look for fresh, firm, large poblano peppers with a dark green color. These peppers have a mild flavor and are not hot like jalapeños. Don’t get red poblano peppers because those are much hotter than the green poblano peppers.
  • Prepared Picadillo Con Papas – See my Recipe for Picadillo With Potatoes. It’s like Mexican picadillo or taco meat.
  • Shredded Mexican Blend or Cheddar Cheese – For convenience, you can use a shredded Mexican Blend cheese. However, if you have time, for the best results shred a block of cheddar cheese, or Monterey Jack, for the best flavor and texture.
  • Sour Cream – I use Mexican Crema or Sour Cream as a garnish. I like to drizzle it over the top of the Stuffed Chile Rellenos  for a nice presentation.
  • Chopped Cilantro or Green Onions – I use either chopped cilantro or chopped green onions to sprinkle over the top of the Stuffed Chile Rellenos just before serving. It gives it a nice contrasting color and makes a pretty presentation.

High Level Directions

Making this recipe requires the steps below. For the full detailed directions, scroll down to the bottom of the blog post, just above the comments, for the printable recipe card.

  • Make a batch of Picadillo Con Papas. See link above.
  • Roast and peel the Poblano Peppers.
  • Stuff the Picadillo inside the Poblano Peppers.
  • Top with shredded Mexican cheese.
  • Bake the Stuffed Poblano Peppers.

4-photo collage of how to make Stuffed Chile Relleno recipe.What To Serve With Stuffed Chile Rellenos?

  • Serve the Stuffed Poblano Peppers with Mexican Crema, or sour cream, and chopped cilantro or green onions.
  • For sides, serve with my Mexican Rice Recipe or Mexican Cauliflower Rice, and either refried beans or pinto or black beans.
  • For a beverage, try my Spicy Peach Margarita to make it feel like a Mexican Fiesta!
Overhead view of sheet pan with 6 Stuffed Chile Rellenos just out of the oven.

Recipe Tips

  • To Make Ahead, make a batch of the Picadillo Con Papas a day or two ahead of time, and then about 1 hour before you want to serve, roast and  stuff the poblano peppers, cover with shredded cheese, and bake for 20 to 25 minutes. I prefer making the Picadillo ahead of time because it allows time for all those wonderful flavors to fully develop and will make for an even tastier Stuffed Poblano recipe.
  • Poblano Peppers are wonderful peppers for stuffing.  They have a mild spice to them, are nice and big and full of flavor.  Broil the skin to blacken it and remove it, but do not wash them once they are baked.  So much of their wonderful flavor will be lost. If you prefer, you may use tongs and hold each pepper over an open flame
     of a gas stove to roast them.
  • Thin Out Sour Cream. To thin out the sour cream to make it more like Mexican Crema, stir in a little milk with the sour cream and then drizzle over the top of the Stuffed Chile Rellenos.
Single serving white plate with one Stuffed Chile Relleno with rice with a partial view of a pan of baked Stuffed Chile Rellenos in the background.

FAQs

What if I can’t find poblano peppers?

If you can’t find poblano peppers, you can use Anaheim peppers or green bell peppers to replace poblanos. 

How Do I Store Leftover Chiles Rellenos?

Place any leftover stuffed peppers in an airtight container and refrigerate for up to 3 to 5 days, or freeze for up to 3 months.

Can I Make This Stuffed Chile Rellenos Ahead of Time?

Yes, I recommend making the picadillo con papas (the ground beef filling) ahead of time. You can make it a day or two before. Then, prepare the remainder of the recipe just before serving.

Equipment Needed

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

  • Large Bowl
  • Baking sheet
  • Parchment Paper or aluminum foil

More Recipes You’ll Love

  • Chicken Fajita Stuffed Peppers
  • Chicken Nachos Stuffed Poblanos
  • Buffalo Chicken Stuffed Shells
  • Baked Green Chile Chicken Empanadas
  • Tex Mex Enchiladas
  • Texas Tamale Pie

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Recipe

Overhead view of plated Stuffed Chile Rellenos
Print Pin Save Saved!
5 from 3 votes

Stuffed Chile Relleno Recipe

This Stuffed Chile Relleno Recipe stuffs Picadillo inside roasted poblano peppers and smothers them with melted cheese to make a flavorful, zesty, and cheesy Mexican dinner.
Course Main Dishes
Cuisine Mexican, Tex-Mex
Keyword Stuffed Chile Relleno Recipe, Stuffed Poblano Peppers
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 8
Calories 448kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 4 poblano peppers (rinsed, halved and seeded)
  • 5 cups Prepared Ground Beef Picadillo
  • 2 cups shredded Mexican Blend Cheese
  • Sour Cream for garnish (optional)
  • Chopped Cilantro or Green Onions for garnish (optional)
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Instructions 

  • Turn on the broiler and line a cookie sheet with parchment paper.
  • Wash and half poblano peppers and remove seeds.  Place poblanos skin side up on a cookie sheet and place directly under a broiler for 5 to 10 minutes or until skin is blackened.  Flip the peppers over and move to a middle rack. Cook for an additional 5 minutes.
  • Remove the poblano peppers from the oven. Set oven temperature to 350° F.
  • Let the peppers cool for 5 minutes, then gently remove any loosened skin from poblanos.  Do this gently so you don’t tear the poblanos.  Do not wash the poblano peppers or you will remove their delicious flavor.
  • Turn poblano peppers open-side up and fill with the picadillo con papas.
  • Sprinkle stuffed poblanos with cheese and place in the preheated oven.  Bake for 10 minutes.
  • Remove the stuffed poblano peppers from the oven, and just before serving, drizzle with sour cream and chopped cilantro or green onions to garnish.

Video

Notes

  • To Make Ahead, make a batch of the Picadillo Con Papas a day or two ahead of time, and then about 1 hour before you want to serve, roast and stuff the poblano peppers, cover with shredded cheese, and bake for 20 to 25 minutes. I prefer making the Picadillo ahead of time because it allows time for all those wonderful flavors to fully develop and will make for an even tastier Stuffed Poblano recipe.
  • Poblano Peppers are wonderful peppers for stuffing.  They have a mild spice to them, are nice and big and full of flavor.  Broil the skin to blacken it and remove it, but do not wash them once they are baked.  So much of their wonderful flavor will be lost.
  • Thin Out Sour Cream. To thin out the sour cream to make it more like Mexican Crema, stir in a little milk with the sour cream and then drizzle over the top of the Stuffed Chile Rellenos.

Nutrition

Calories: 448kcal | Carbohydrates: 4g | Protein: 32g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 313mg | Potassium: 510mg | Fiber: 1g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 48mg | Calcium: 352mg | Iron: 3mg

Filed Under: Beef, Cinco De Mayo, Dinner Recipes, Mexican Recipes, Tex-Mex Recipes

DISCLOSURE: Flavor Mosaic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This blog may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Reader Interactions

Michele F - Owner / Founder / Creator / Blogger at Flavor Mosaic
Michele

Hi, I’m Michele Feuerborn, wife, and dog Mom, with 20+ years experience as a home cook. I’m the Founder of Flavor Mosaic, as well as the author and content creator. I share fast, easy, flavorful recipes with bold flavors, featuring Instant Pot and Air Fryer recipes and Italian, Southern and Mexican cuisines.  Contact: [email protected].

Comments

  1. Greybeard says

    February 1, 2022 at 4:36 pm

    This looks good, but 5 cups of picadillo for 4 peppers? How big are your poblanos?? The biggest ones I get here take less than a half cup per pepper. The recipe I’ve been making calls for a pound of ground beef and 1 Russet potato; I make half that, fill six peppers, and still have about half the filling left over. What am I missing? (Not that leftover picadillo is a bad thing!)

    Reply
    • Michele says

      February 2, 2022 at 12:10 pm

      Hi there,

      The poblano peppers you are using do sound like that are smaller than the ones I used. However, I wouldn’t worry about it. If your poblanos are smaller then you’ll have leftover picadillo, which you can use in tacos, enchiladas, quesadillas, and more.

      Thanks,

      Michele

      Reply
  2. Jennifer says

    October 22, 2024 at 7:05 pm

    Oh Michelle…. I am sitting on the sofa after a Wonderful meal. SO full… hahahaha 🙂 The hubs said,”THAT was a gourmet meal!” He LOVED it, as did I. This is the second time I made this, and I am just as happy with this recipe as I was the first time. Thank you!!! You have such a talent for delicious, flavorful recipes. Thanks for sharing your talents!!! <3 <3 <3

    Reply
    • Michele says

      October 22, 2024 at 7:09 pm

      Hi Jennifer,

      I’m so happy you loved the recipe. Thank you for the kind words.

      Michele

      Reply
5 from 3 votes (2 ratings without comment)

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