Why You’ll Love This Recipe
This dish is a comforting and vibrant way to enjoy the rich flavors of Mexican cuisine. The roasted poblano peppers provide a mild heat, while the ground beef picadillo filling adds a savory depth with its mix of spices and vegetables. The melted Mexican blend cheese ties everything together, creating a cheesy, satisfying experience in every bite. Whether you’re looking to impress guests or enjoy a family dinner, these stuffed chiles will surely be a hit.
Ingredients
- 4 poblano peppers (rinsed, halved, and seeded)
- 5 cups prepared Ground Beef Picadillo (recipe below or use your favorite version)
- 2 cups shredded Mexican Blend Cheese
- Sour cream for garnish (optional)
- Chopped cilantro or green onions for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Poblano Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 15-20 minutes, turning occasionally, until the skin is charred and blistered. Once roasted, remove the peppers from the oven, cover them with a kitchen towel, and let them steam for about 10 minutes. Afterward, peel off the skin, carefully slice them in half, and remove the seeds.
- Prepare the Ground Beef Picadillo: If you haven’t already prepared the Ground Beef Picadillo, cook it according to your recipe (or use a pre-made version). Picadillo typically includes ground beef, tomatoes, onions, raisins, olives, and a variety of spices, creating a savory-sweet filling for the peppers.
- Stuff the Peppers: Once the poblano peppers are roasted and peeled, carefully stuff each half with a generous amount of the Ground Beef Picadillo. After filling the peppers, top each with shredded Mexican blend cheese.
- Bake the Stuffed Peppers: Place the stuffed peppers in a baking dish and bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with sour cream and fresh cilantro or chopped green onions if desired. Serve immediately.
Servings and Timing
This recipe makes about 4 servings. The preparation time is around 20 minutes, with an additional 30 minutes of cooking time (roasting and baking), so you can have these stuffed chiles ready in just under an hour.
Variations
- Vegetarian Version: Replace the ground beef picadillo with a vegetable filling like beans, corn, and sautéed veggies for a vegetarian option.
- Spicy Kick: Add chopped jalapeños to the ground beef picadillo or sprinkle a little chili powder on top before baking for more heat.
- Cheese Variations: Swap out the Mexican blend cheese for other cheeses like Monterey Jack, cheddar, or even crumbled queso fresco for different flavors.
- Toppings: Instead of sour cream, try using guacamole or a drizzle of enchilada sauce for added flavor.
Storage/Reheating
Leftover stuffed chile rellenos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions for 1-2 minutes.
FAQs
Can I use a different type of pepper instead of poblano?
While poblano peppers are traditional for chile rellenos, you can use other mild peppers like Anaheim peppers if preferred. Just keep in mind that the flavor will vary slightly.
Can I make these in advance?
Yes, you can prepare the stuffed peppers ahead of time and store them in the refrigerator until you’re ready to bake them. When ready, just bake as directed until the cheese is melted and bubbly.
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed chile rellenos before baking. Wrap each stuffed pepper tightly in plastic wrap or foil and store in an airtight container. When ready to bake, thaw them in the refrigerator overnight and then bake as directed.
What is picadillo?
Picadillo is a traditional Mexican dish made with ground beef, tomatoes, onions, raisins, olives, and spices. It has a savory-sweet flavor and is commonly used as a filling for chiles rellenos, tacos, and empanadas.
Can I make the picadillo without raisins?
Yes, if you’re not a fan of raisins, you can leave them out or substitute with other dried fruits like apricots or even finely chopped apples for a slightly different flavor.
How can I make the stuffing spicier?
For extra spice, add diced jalapeños or a dash of cayenne pepper to the picadillo mixture. You can also use a spicier cheese blend, such as pepper jack, for added heat.
Can I serve these with a sauce?
Yes, you can serve the stuffed chile rellenos with enchilada sauce or a tomato-based salsa for extra flavor. Drizzle the sauce over the peppers before baking or serve it on the side.
How do I keep the peppers from breaking?
Roasting the peppers carefully and steaming them afterward makes them more pliable. Be gentle when removing the seeds and stuffing them to prevent tearing.
Can I use ground turkey instead of beef for the picadillo?
Yes, you can use ground turkey as a leaner option. The flavor will be slightly different, but it will still work great in the picadillo filling.
How do I peel the roasted peppers?
After roasting and steaming the peppers, the skin should come off easily. Use your hands or a paper towel to gently rub off the skin. If some skin remains, that’s okay—it will add to the smoky flavor!
Conclusion
Stuffed Chile Relleno is a delicious, hearty dish that combines the smoky flavor of poblano peppers with a flavorful beef picadillo filling and melty cheese. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to impress. With simple ingredients and bold flavors, these stuffed chiles are a satisfying and vibrant meal that’s both comforting and exciting to eat.
Print
Stuffed Chile Relleno
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Stuffed Chile Relleno combines smoky roasted poblano peppers, savory ground beef picadillo, and melted cheese to create a hearty and flavorful Mexican dish. The mix of spices, vegetables, and cheese makes this dish comforting yet vibrant, perfect for any occasion. Whether you’re serving it for dinner or impressing guests, these stuffed chiles will deliver a satisfying and delicious meal every time!
Ingredients
4 poblano peppers (rinsed, halved, and seeded)
5 cups prepared Ground Beef Picadillo (or use your favorite version)
2 cups shredded Mexican Blend Cheese
Sour cream for garnish (optional)
Chopped cilantro or green onions for garnish (optional)
Instructions
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Roast the Poblano Peppers: Preheat the oven to 400°F (200°C). Roast the poblano peppers for 15-20 minutes until the skin is charred and blistered. Cover with a kitchen towel and let them steam for 10 minutes. Peel off the skin, slice in half, and remove the seeds.
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Prepare the Ground Beef Picadillo: If not using a pre-made version, cook the picadillo with ground beef, tomatoes, onions, raisins, olives, and spices.
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Stuff the Peppers: Fill each roasted poblano half with Ground Beef Picadillo and top with shredded Mexican blend cheese.
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Bake the Stuffed Peppers: Place the stuffed peppers in a baking dish and bake at 400°F for 15-20 minutes, until the cheese is melted and bubbly.
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Garnish and Serve: Remove from the oven and garnish with sour cream, cilantro, or chopped green onions. Serve hot.
Notes
Vegetarian Version: Substitute the beef picadillo with a vegetable filling like black beans, corn, and sautéed veggies.
Spicy Kick: Add diced jalapeños to the picadillo or sprinkle chili powder on top before baking.
Cheese Variations: Try Monterey Jack, cheddar, or crumbled queso fresco for different flavors.
Toppings: Garnish with guacamole, enchilada sauce, or a drizzle of salsa for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
