Skip to content

Vegetarian, Americas

Cheese stuffed chiles rellenos with rice

Chiles rellenos are mild peppers or poblano chiles stuffed with melty cheese, coated in a light whipped egg batter, pan fried until golden, and served in tomato sauce with rice. This recipe serves 4, takes about 1 hour, rates as medium difficulty, and costs €2.80 per serving. The key to success is whipping the egg whites until firm, which gives that light, golden coating around the pepper.

Tonight we're traveling to Puebla with chiles rellenos, mild peppers stuffed with cheese under a fluffy egg blanket.

Cheese stuffed chiles rellenos with rice
Total time
1 h
Difficulty
Medium
Cost per person
€2.80
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Under its golden egg coating, the chile relleno hides a soft pepper and a stretchy cheese center. Poblano chiles or simple grilled green peppers bring a mild smoky edge, softened by the cheese and lifted by a cumin spiced tomato sauce. It's a dish that takes a bit of technique, but every step stays manageable at home.

This is a Sunday kind of recipe, when you have time to grill the peppers at a relaxed pace and whip the egg whites without rushing. It suits adults who enjoy trying a different cuisine, and it works well for guests, since the rice and tomato sauce round out the meal without needing a side dish.

The ingredients

4 people

Fruits and vegetables

  • Green bell peppers or poblano chiles 4
  • Onion 1
  • Garlic 2 cloves

Dairy

  • Mozzarella or raclette cheese 250 g
  • Eggs 4

Pantry

  • Flouroften in the pantry 3 tbsp
  • Crushed tomatoesoften in the pantry 400 g
  • Cuminoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Sunflower oiloften in the pantry 15 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Grill the peppers in the oven at 240°C, turning them occasionally, then seal them in a bag for 10 minutes and peel them, keeping the stem on. 20 min

    The skin slips off easily after resting in the bag, don't rinse them under water, you'd lose the smoky flavor.

  2. Cut a slit along one side, remove the seeds, slide a stick of cheese into each pepper, then lightly flour them.

    Don't overstuff them, close the slit with a toothpick so the cheese stays inside.

  3. Cook the chopped onion and garlic with the cumin, add the tomatoes, salt, and pepper, and let it simmer while the rice cooks in salted water. 15 min

    Blend the sauce if you want a smooth texture, it will coat the peppers better.

  4. Whip the egg whites until stiff, fold in the yolks, then dip each pepper in the mixture and fry it in hot oil until golden. 10 min

    The oil needs to be very hot before you add the peppers, otherwise the egg soaks up the fat.

  5. Place the chiles in the hot tomato sauce and serve with the rice.

    Don't let them simmer long in the sauce, the coating would turn soggy.

Our tips to get it right

  • Pick peppers that are plump and similarly sized, they hold up better in the oil and cook more evenly.
  • Dry the peeled peppers well before flouring them, otherwise the flour won't stick and the egg slides off during cooking.
  • Fry the peppers one at a time, that way the oil stays hot enough and the egg puffs up properly.

The variations

  • Swap the mozzarella for raclette cheese for a stronger flavor and a gooier center.
  • For a faster version, skip the oven step and simply pan sear the peppers for a few minutes instead.
  • Stir a little chili powder into the tomato sauce if you like more kick.

What to serve it with

  • Plain white rice
  • Avocado or light guacamole
  • Lemon water or agua fresca

Storage

Chiles rellenos keep for 2 days in the fridge in a sealed container, ideally stored apart from the sauce. Freezing isn't recommended, since the egg coating would lose its fluffiness. Reheat gently in a pan or oven to keep some texture.

Questions about this dish

Can you make chiles rellenos ahead of time?

You can grill and peel the peppers the day before, then stuff and cook them right before serving. The puffed egg coating tastes best freshly cooked.

What's the best cheese substitute for mozzarella?

Raclette or Monterey Jack melt well and stay stretchy. Avoid drier cheeses, since they won't melt properly during cooking.

Why does my filling leak out while cooking?

The slit is probably too wide open or the cheese portion too generous. Close it well with a toothpick and don't overstuff the pepper.

Can you use red or yellow peppers instead?

Yes, but the flavor will be sweeter and less smoky than green peppers or poblano chiles. The result is still tasty, just a bit different.

How long does it take to make cheese stuffed chiles rellenos with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in cheese stuffed chiles rellenos with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cheese stuffed chiles rellenos with rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

American Cuisines

See all

Cheese recipes

See all