Vegetarian Stuffed Chilli Rellenos Recipe

Name: Vegetarian Stuffed Chilli Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large poblano chiles or green bell peppers; 2 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 2 jalapenos, seeded and chopped; 1/2 red bell pepper, finely chopped; 1/2 cup chopped fresh cilantro; 1 28 ounce can vegetarian black beans, drained; 12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated; salt, to taste; freshly ground black pepper, to taste

Servings: persons

6 large poblano chiles or green bell peppers
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapenos, seeded and chopped
1/2 red bell pepper, finely chopped
1/2 cup chopped fresh cilantro
1 28 ounce can vegetarian black beans, drained
12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
salt, to taste
freshly ground black pepper, to taste

1
Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.
2
Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
3
Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
4
Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat, or use the broiler. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes.
5
Remove from grill and serve at once.
6
Enjoy your vegetarian chilie rellenos!

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large poblano chiles or green bell peppers, 2 tbsp olive oil, 1 medium onion, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Vegetarian Stuffed Chilli Rellenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Stuffed Chilli Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions