Chiles Poblanos Rellenos de Frijol (Baked Bean-Stuffed Poblanos)
Smoky roasted poblano peppers filled with creamy pot beans and melted cheese, baked in a bubbling tomato ranchera sauce.
Made with Salsa ranchera and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 5
- LevelMedium
- Costabout £0.84 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
Char the poblanos over a gas flame or under a very hot grill for 10 to 12 minutes, turning, until blistered and black all over. Put in a bowl, cover with a plate and leave for 10 minutes.
20 min - 2
Peel off the skins, leaving the stems on. Make a lengthways slit in each chilli and carefully scrape out the seeds, keeping the chilli whole.
- 3
Heat the oil in a frying pan and soften the onion for 5 minutes. Add the garlic and cumin for 1 minute.
6 min - 4
Add your ready made pot beans (see the base recipe) with a splash of their broth. Mash and cook for 6 to 8 minutes until thick enough to hold its shape. Stir in the coriander and cool a little.
8 min - 5
Heat the oven to 200°C (180°C fan). Spread half of your ready made salsa ranchera (see the base recipe) in a baking dish.
- 6
Stuff each chilli with the bean mixture and some cheese, then lay them in the dish. Spoon the rest of the salsa ranchera around and over them.
- 7
Bake for 20 minutes, until bubbling and the cheese is melted and golden. Rest for 5 minutes before serving.
20 min
Tips
- Make the slit as short as possible so the filling stays inside. If a chilli tears, patch it with a piece of another.
- Poblanos are mild, but the heat varies. Taste a tiny bit of raw flesh to check before you start.
- Serve with rice or warm corn tortillas to mop up the sauce.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze the stuffed chillies without the cheese for up to 2 months.
Questions
How is this different from classic chiles rellenos?
Classic chiles rellenos are battered in egg and fried. This version is simply baked, with no batter, so it is lighter and easier. It is also egg free.
Can I use other peppers?
Yes. Large green peppers work, though they lack the smoky depth of poblanos. Char them in the same way and cook the filling for a little longer.
Are they gluten free?
Yes. The chillies, beans, cheese and ranchera sauce have no gluten. Check the cheese label and use gluten free spices.
More made with salsa ranchera
Chiles Rellenos de Barbacoa en Caldillo (Stuffed Poblanos in Tomato Sauce)
NFQuesadillas de Champiñones (Mushroom Quesadillas with Ranchera Sauce)
GFEFNFHuevos Motuleños (Yucatecan Eggs with Plantain and Beans)
NFAlbóndigas Rancheras (Meatballs in Ranchera Sauce)
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.