These baked chiles rellenos bring all the cozy, cheesy goodness of a classic dish without the frying. They’re hearty, flavorful, and perfect for a family-style meal that fills the kitchen with irresistible aromas.
Each bite is smoky, savory, and melty in the best way. It’s the kind of dish that disappears fast once it hits the table.
Ingredients
- 4 large bell peppers (halved and seeded)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F. Arrange the bell pepper halves in a baking dish, cut side up.
- Heat a drizzle of oil in a skillet over medium heat. Sauté the chopped onion and garlic until soft and fragrant.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the tomato sauce, cooked rice, cumin, chili powder, salt, and pepper. Let the mixture simmer for about 5 minutes to bring the flavors together.
- Spoon the filling generously into each bell pepper half, pressing lightly so they’re well packed.
- Top each stuffed pepper with shredded cheddar cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly with a light golden finish.
- Remove from the oven, sprinkle with fresh cilantro, and serve warm.
Optional Substitutions
- Swap ground beef for ground turkey or chicken for a lighter version
- Use Monterey Jack or a Mexican cheese blend instead of cheddar
- Add black beans or corn for extra texture and flavor
- Use poblano peppers for a more traditional chile relleno feel
Serving Tips
- Serve with guacamole, sour cream, or a squeeze of fresh lime
- Pair with a simple salad or warm tortillas on the side
- Add a spoonful of salsa on top for extra brightness
Storage & Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the oven at 350°F until warmed through, or microwave in short intervals
- Freeze fully cooked stuffed peppers for up to 2 months; thaw overnight before reheating