Chile Relleno Recipe
(GF) poblano pepper stuffed with corn, zucchini, peas, served with arroz blanco, pipián verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Poblano Peppers
Method
Preparation
- 1
Prepare the Poblano Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and let them cool. Once cool, peel off the skins and carefully make a slit down the side of each pepper to remove the seeds.
- 2
Make the Filling
In a skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Then add corn, diced zucchini, and green peas. Season with salt and pepper. Cook for about 5-7 minutes until the vegetables are tender. Remove from heat and let it cool slightly.
- 3
Stuff the Peppers
Carefully stuff each roasted poblano pepper with the vegetable mixture. Place the stuffed peppers in a baking dish.
- 4
Bake
Bake the stuffed peppers in the oven for an additional 15-20 minutes, until heated through.
- 5
Serve
Serve the Chile Rellenos with arroz blanco and pipián verde on the side.