Chiles Poblanos Rellenos de Arroz Verde y Elote (Poblanos Stuffed with Rice and Corn)
Roasted peppers filled with zesty green rice, sweetcorn and melting cheese, baked in a smoky red salsa.
Made with Salsa roja (cooked red salsa) and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.44 a head
- Oven200°C (180°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 200°C (180°C fan). Rub the pepper halves with the oil, lay them cut side up in a baking dish and roast for 15 minutes until just softening.
15 min - 2
Mix your ready made cilantro lime rice (see the base recipe) with the sweetcorn and half the grated cheese.
- 3
Spread your ready made salsa roja (see the base recipe) in the bottom of a baking dish, around the peppers. Spoon the rice mixture into the pepper halves, pressing it in lightly.
- 4
Cover with foil and bake for 15 minutes.
15 min - 5
Remove the foil, top with the rest of the grated cheese and bake for 10 more minutes, until the cheese is melted and golden and the filling is steaming hot all the way through.
10 min - 6
Crumble the queso fresco over the top and finish with the coriander. Serve straight from the dish.
Tips
- Poblanos are hard to find in the UK. Large green peppers or long sweet romano peppers work well, and a pinch of chilli adds the heat.
- Press the filling in firmly so the peppers hold together when served.
- For a dairy free version, leave out the cheese and top with sliced avocado instead.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Reheat only once until steaming hot all the way through. Do not freeze as the rice and peppers go soft.
Questions
Are these the same as chiles rellenos?
No. Traditional chiles rellenos are fried in an egg batter. This is a lighter baked version with a rice filling, which is also easier at home.
Can I make them vegan?
Yes. Leave out both cheeses and add a few extra spoonfuls of sweetcorn and some avocado. The salsa roja and cilantro lime rice are already vegan.
Can I prepare them ahead?
Yes. Fill the peppers up to 1 day ahead, cover and chill, then bake for 5 to 10 minutes longer.
More made with salsa roja (cooked red salsa)
Tamales Rojos de Cerdo (Red Pork Tamales)
GFDFEFMemelas con Frijol y Quesillo (Oaxacan Bean and Cheese Corn Cakes)
GFEFNFCostillas de Puerco en Salsa Roja (Pork Ribs in Red Salsa)
DFEFNFChilaquiles de Barbacoa con Huevo (Beef Chilaquiles with Fried Egg)
GFNFDouble 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.