Baked Chile Rellenos is a mouthwatering Mexican dish that features roasted peppers stuffed with a combination of vegetables, cheese, and sometimes beans, all baked to perfection. This pure vegetarian version of Chile Rellenos is perfect for those who enjoy a hearty and flavorful meal without any animal products. The dish is a celebration of fresh ingredients and bold flavors, with roasted poblano peppers stuffed with a savory mixture that’s both satisfying and comforting. Whether served as a main dish or as part of a larger meal, these baked Chile Rellenos are sure to impress both vegetarians and non-vegetarians alike.
This recipe is ideal for any occasion—whether you’re hosting a dinner party or simply want to enjoy a healthy, delicious meal at home. The baked version is lighter and healthier than the traditional fried version, without sacrificing any flavor. Packed with nutrients and antioxidants from the peppers, cheese, and veggies, this recipe is a great addition to your collection of plant-based meals.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup black beans, drained and rinsed (optional)
- 1/2 cup crumbled queso fresco or vegan cheese (optional for vegan version)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup enchilada sauce (store-bought or homemade)
- Fresh cilantro for garnish
Prep Time: 20 minutes
Active Time: 40 minutes
Resting Time: 5 minutes (optional)
Total Time: 1 hour
Servings: 4
Calories: Approximately 300 calories per serving (without cheese)
Cuisines: Mexican
Course: Main Course
Dietary: Vegetarian, Gluten-Free, Vegan Option
Nutrition Information (per serving, without cheese):
- Calories: 300
- Protein: 8g
- Carbohydrates: 40g
- Fiber: 8g
- Fat: 12g
- Sodium: 450mg
- Sugar: 8g
Equipment Needed
- Baking sheet
- Aluminum foil or parchment paper
- Skillet
- Knife and chopping board
- Spoon for stuffing
- Oven
Instructions
- Roast the Poblanos: Preheat the oven to 400°F (200°C). Place the poblano peppers directly on a baking sheet lined with foil or parchment paper. Roast them for about 20-25 minutes, turning occasionally, until the skin is charred and blistered on all sides. Once done, remove the peppers from the oven and place them in a bowl, covering them with a clean kitchen towel. Let them rest for 10 minutes. This step helps to loosen the skin, making it easier to peel.
- Prepare the Filling: While the peppers are cooling, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened and fragrant. Add the zucchini and corn, and cook for another 5-7 minutes until the vegetables are tender. If you’re using black beans, add them to the mixture at this stage, along with cumin, smoked paprika, salt, and pepper. Stir everything together and cook for an additional 2 minutes, then remove from heat.
- Stuff the Peppers: Once the roasted poblano peppers are cool enough to handle, peel off the charred skin. Make a slit down the side of each pepper and carefully remove the seeds and membrane. Take your prepared vegetable mixture and stuff each pepper generously with the filling.
- Assemble and Bake: Place the stuffed peppers on a baking sheet. Pour the enchilada sauce over the top of the peppers and sprinkle with your choice of cheese (if using). Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve and Garnish: Remove the baked Chile Rellenos from the oven and allow them to rest for a few minutes. Garnish with fresh cilantro and serve immediately. These stuffed peppers are delicious on their own or paired with rice, beans, or a side salad for a complete meal.
Tips for Perfect Baked Chile Rellenos:
- Pepper Variety: You can experiment with different types of peppers, but poblano peppers are traditional for this dish. They provide a mild heat and excellent flavor.
- Cheese Options: If you prefer a dairy-free option, use vegan cheese or skip the cheese entirely for a lighter version.
- Adding Heat: If you like extra spice, consider adding a finely chopped jalapeño or a sprinkle of red pepper flakes to the filling.
- Beans: Black beans or pinto beans make a great addition to the filling for an extra boost of protein and fiber.
- Make Ahead: You can roast and stuff the peppers ahead of time, then bake them just before serving for an easy weeknight dinner or a make-ahead meal for a party.
Variations:
- Vegan Version: To make this dish fully vegan, replace the cheese with a dairy-free alternative like vegan cheese or simply omit it. The dish is already packed with flavor and texture from the vegetables and seasoning.
- Gluten-Free: This recipe is naturally gluten-free, but be sure to check the ingredients of your enchilada sauce or opt for a gluten-free version if needed.
- Add Avocado: For a refreshing touch, serve the baked Chile Rellenos with sliced avocado or guacamole on the side.
Conclusion
Baked Chile Rellenos is an easy and delicious way to enjoy the bold flavors of Mexican cuisine in a healthier, vegetarian-friendly way. With roasted poblano peppers stuffed with a savory mix of vegetables, beans, and cheese, this dish is satisfying, full of flavor, and perfect for any meal. Whether you’re looking to create a comforting dinner or impress your guests with a unique dish, these baked Chile Rellenos are sure to be a hit. Plus, with the option to make them vegan and gluten-free, they can cater to a variety of dietary preferences, making them a versatile addition to your plant-based recipe collection.
Enjoy these stuffed peppers as they are, or serve them alongside a crisp salad or some warm rice for a complete and hearty meal that will please everyone at the table