Chiles Poblanos Rellenos con Pipián Verde (Stuffed Poblanos in Green Sauce)
Roasted poblano peppers stuffed with melting cheese and sweetcorn, served in a pool of green pumpkin seed sauce.
Made with Fresh pico de gallo and Green mole (pipian verde). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.32 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Roast the poblanos on a tray for 25 minutes, turning once, until the skins blister and darken. Put them in a bowl, cover with a plate and leave to steam for 10 minutes.
25 min - 2
Fry the onion and sweetcorn in the oil for 6 minutes until soft and a little golden. Cool slightly and stir in the cheese.
6 min - 3
Peel the poblanos gently, then make a slit in each one and remove the seeds. Fill with the cheese mixture.
- 4
Lay the stuffed chillies in a baking dish and bake at 200°C (180°C fan) for 12 minutes until the cheese melts.
12 min - 5
Warm your ready made green mole, pipian verde (see the base recipe) with the water for 4 minutes.
- 6
Spoon the green sauce onto plates, add a pepper and top with your ready made pico de gallo (see the base recipe).
Tips
- Wear gloves when handling chillies if you have sensitive skin.
- Steaming the roasted peppers makes the skins peel off easily.
- If poblanos are hard to find, use large green peppers and add a chopped jalapeno to the filling.
Storing and freezing
Keeps 2 days in the fridge, covered. Reheat in the oven until steaming hot all through. Freeze stuffed peppers for 1 month, without sauce.
Questions
Where can I buy poblano peppers?
Some supermarkets and Mexican food shops sell them fresh. If not, use large mild green peppers.
Are poblanos very hot?
Mostly mild, with occasional heat. Check one by tasting a small piece after roasting.
Can I batter them like traditional chiles rellenos?
Yes, coat in beaten egg white and fry. This version is baked, which is lighter and easier.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.