Description
A delicious and easy recipe for baked chile rellenos that will satisfy your cravings for comfort food.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice
- 1 cup diced tomatoes
Instructions
- Preheat the oven to 375°F (190°C).
- Roast the poblano peppers until charred, then peel and discard the skins.
- In a bowl, mix cheese, olive oil, cumin, garlic powder, salt, and pepper.
- Stuff the peppers with the rice and cheese mixture.
- Place the stuffed peppers in a baking dish and cover with diced tomatoes.
- Bake for 25-30 minutes or until the cheese is bubbly.
Notes
- For added spice, consider adding jalapeños to the stuffing.
- These can be made ahead of time and baked before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 25mg