Chiles Rellenos (Southwest Stuffed Poblano Peppers)

Chiles Rellenos (Southwest Stuffed Poblano Peppers)

Recipe: Chiles Rellenos (Southwest Stuffed Poblano Peppers) 

Author: Allie, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Serves: 4 (8 Stuffed Peppers halves)

National Hispanic Heritage Month celebrates the accomplishments of Hispanic Americans, who have enriched our culture and society and helped make America into the incredible country it is today.

Kicking off Hispanic Heritage Month with one of the most iconic dishes in Mexican cuisine - Chiles Rellenos! Poblano chiles are traditionally used to make Chiles Rellenos and is believed to have originated from the state of Puebla. It is widely thought that the nuns of Puebla first made the dish and served it to Agustin de Iturbide in 1821 after he finally defeated the Spanish Army to gain Mexico’s independence from Spain. 

Don’t love the heat? No worries! Poblano peppers are only mildly spicy, and you can swap for bell peppers if you want to keep it cool. This dish can also be made using shredded or diced chicken or pork if preferred. Make it vegetarian with sweet potatoes and black beans!



1 pound grass-fed ground beef

1/3 cup long grain white rice

1 teaspoon canola or olive oil

2 teaspoons kosher salt, divided

1/2 teaspoon cracked black pepper

1 TBSP taco seasoning (or a blend of cumin, chile powder, garlic powder, onion power, & cayenne pepper). 

1 small yellow onion, diced

3 cloves garlic, minced

1 tablespoon tomato paste

1-2 tablespoons chopped chipotle pepper in adobo (depending on heat preference)

1 Cup of Fire-roasted Corn

1 teaspoon dried oregano

Salsa or hot sauce to taste 

1 ½  cups Cotija cheese, divided (can sub shredded Mexican or Oaxaca cheese

4 poblano peppers, cut in half vertically

HAMAMA Microgreens (I recommend Radish, though I had broccoli on hand this time)

Cilantro to garnish


  1. Preheat oven to 400°F. 
  2. Cook the rice according to package directions to yield approximately 1-cup cooked rice. Set aside.
  3. Heat oil in a skillet over medium high heat; add ground beef and season with 1-teaspoon salt and 1/2-teaspoon pepper. Brown beef for 5 minutes, stirring occasionally. Add onion and garlic, sauté for 2 minutes. Stir in tomato paste, chopped chipotle peppers, corn, taco seasoning, and oregano; cook 1-2 minutes. Stir in rice and remaining 1-teaspoon salt then remove from heat.
  4. Arrange pepper halves in large roasting pan and fill each evenly with beef blend, packing tightly. Cover with foil and bake for about 30 minutes (check to see that the pepper is tender enough to eat).
  5. Uncover peppers, top each with hot sauce & preferred cheese and return to oven 5-10 minutes until cheese is melted.
  6. Garnish with Hamama microgreens of your choice, cilantro, and hot sauce.

Celebrate National Hispanic Heritage Month with this mouth-watering version of Chiles Rellenos.


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