Chiles Rellenos

Real Simple
Chiles RellenosRecipe
Photo: Andre Baranowski

Something for the vegetarians in your group--stuffed peppers. Since these are grilled, not deep-fried, they're a healthier version of the Tex-Mex classic.

Makes 6 servings


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6 poblano chiles or 4 small green bell peppers
1 15 1/4-ounce can kidney beans, drained
1 8-ounce package shredded Monterey Jack cheese
1/4 cup raisins
1/4 cup salsa
2 teaspoons chili powder


Prep: 40 Minutes

Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs. In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder. Stuff the peppers with the filling.

Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

Created date

May 2004

Nutritional Information

Calcium 320 mg
Calories 261
Caloriesfromfat 0 %
Carbohydrate 24 g
Cholesterol 34 mg
Fat 13 g
Fiber 7 g
Iron 3 mg
Protein 15 mg
Satfat 7 g
Sodium 452 mg