These Skinny Chile Rellenos offer a healthier spin on the traditional Mexican stuffed peppers made with poblanos and a spicy red sauce.
Ingredients and substitutions
- Poblano peppers – you could also use Anaheim peppers or green bell peppers (although they'll be less spicy).
- Monterey jack cheese – asiago or mozzarella cheese would also work.
- Olive oil – or any other neutral cooking oil like canola, avocado or grapeseed oil.
- Onion – white or yellow onion is best here.
- Green pepper – you can also try red pepper or additional diced poblano peppers.
- Garlic – I like using fresh garlic for the best flavour, but jarred minced garlic or garlic powder work in a pinch.
- Canned diced tomatoes – use fresh diced tomatoes if you can't find the canned.
- Chili powder – you can make your own blend using paprika, cumin, garlic powder, onion powder, oregano and cayenne.
- Brown sugar – use a combination of white sugar and molasses to make your own brown sugar.
- Cumin – coriander would also work, as it comes from the same spice family.
- Paprika – cayenne pepper is the best substitute here.
- Salt & pepper – to taste
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How to make chili rellenos
- Bake the poblano peppers.
- Make the spicy red sauce and the Mexican rice (optional).
- Slice the poblano peppers down the middle.
- Scrape out seeds and membranes and fill the peppers with cheese.
- Bake until the cheese has melted.
- Remove from the oven, top with sauce and serve!
Peeling the poblano peppers
After you have baked your poblano peppers and have the sauce going, you'll want to peel the skin off the poblano peppers. See the video below, which will show you how to do this.
This is an extra optional step, but it will result in a more authentic chile relleno recipe and will make the peppers much easier to cut.
After you peel the peppers, you will slice them down the middle and gently scrape out the seeds and membranes, then you'll stuff them with cheese.
Frequently Asked Questions
Chile relleno refers to the dish of poblano peppers that are stuffed and filled with cheese, whereas chile poblano refers to the actual pepper used to make the dish.
Peeling the peppers is optional for this chile relleno recipe, but it does make the dish more authentic and makes the peppers easier to cut.
The original chile relleno is high in calories as it's stuffed with meat and fried in oil and typically has over 700 calories. This healthy chile relleno recipe is a lot lighter, with just 482 calories.
Chile relleno is a Mexican version of stuffed peppers, and translates into “stuffed chilis” in English. The traditional dish features poblano peppers stuffed with meat and cheese, then covered in egg whites and flour and fried in hot oil. To cut down on the calorie count and make this dish healthier, this chili relleno recipe doesn't have any meat and is baked instead of fried.
Storing and reheating
You can store this healthy chile relleno recipe in the fridge for 3 to 5 days in glass meal prep containers. When you're ready to eat, reheat the peppers in the microwave for 2 minutes or pop them in the oven in a foil-covered baking dish for 10 minutes at 375° Fahrenheit.
Freezing this recipe
Although the texture of the peppers won't be exactly the same, you can freeze this chili relleno recipe for up to 3 months. Wait until the peppers have completely cooled, then freeze them in airtight glass containers. I recommend freezing the peppers and the sauce separately for the best results. When you’re ready to enjoy, let the peppers defrost in the fridge overnight then reheat as normal.
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Meal Prep Tools
- Grab some glass meal prep bowls if you plan on making this recipe for your weekly lunches.
- Grab an immersion blender to blend the sauce ingredients.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- Pick up a rice cooker here.
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Skinny Chile Rellenos {Mexican Stuffed Peppers}
Ingredients
- 4 poblano peppers
- 2 cups shredded Monterrey jack cheese
- Finely chopped cilantro, to serve (optional)
- Sliced avocado, to serve (optional)
- Lime wedges, to serve (optional)
Sauce
- 1 tbsp olive oil
- 1 onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1 (796mL) can diced tomatoes
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp each salt & pepper
Mexican rice (optional)
- 2 cups water
- 1 cup dry rice
- 1 tsp butter
- 1 tbsp taco seasoning
Instructions
- Preheat oven to 450 F. Bake poblano peppers for 10 minutes, then flip and cook another 10 minutes.
- Meanwhile, make the sauce. Add olive oil to a large pot, then add onions, green pepper and garlic, sauteeing for 2-3 minutes until softened. Add the rest of the ingredients, bringing to a boil then simmer for 10 minutes. Blend with an immersion blender then keep sauce warm on low until ready to serve.
- Remove peppers from oven then slice down the middle as seen in the video below. Gently scrape out the seeds and membranes using a spoon, then fill with cheese. Bake another 10 minutes until cheese is melted.
- Remove peppers from oven, then top with sauce and a little bit more cheese if desired. Garnish with cilantro, lime wedges and avocado slices (all optional but yummy!) Serve with Mexican rice or other choice of side if desired.
Optional Mexican rice
- While peppers and sauce are cooking, add all Mexican rice ingredients to a rice cooker. Rice will cook automatically.
Video
Notes
Nutrition
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Comments & Reviews
Carol says
I’ve been making ALOT of your low carb recipes and I must say this one is the best. A little higher in carbs but to have the rice made it a special meal. My family wants me to make it again next week when we are having company over. Thank you!
Taylor Stinson says
I’m so happy you enjoyed 🙂
Stephanie W says
I take it that the calorie count does not include the rice since it is listed as optional? I can’t wait to try this as it is one of my favorite Mexican dishes that I try to avoid
Taylor Stinson says
The nutritional info for the recipe actually does include the rice! 🙂