Dinner

Baked Mexican Chiles Rellenos Recipe

Name: Baked Mexican Chiles Rellenos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 4 large bell peppers, halved and seeded; 1 lb ground beef; 1 cup cooked rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (8 oz) tomato sauce; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper, to taste; 1 cup shredded cheddar cheese; Fresh cilantro, for garnish

ByRafael Mansero November 23, 2025November 23, 2025

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Introduction

Baked Mexican Chiles Rellenos are a delicious and satisfying twist on the classic stuffed pepper. Filled with a savory mixture of ground beef, rice, and spices, then topped with melted cheddar cheese, this dish is perfect for a comforting dinner. Easy to prepare and full of flavor, it’s sure to become a family favorite.

Three stuffed peppers sit on a white plate with a green inner surface and brown rim, arranged closely together. Two peppers are green and one is red, each sliced in half lengthwise and filled with a brownish-red meaty mixture. A melted layer of golden yellow and slightly orange cheese covers the filling, with small green cilantro leaves sprinkled on top for garnish. The peppers have a smooth, glossy texture, and the filling looks moist and thick. Some fresh cilantro leaves rest on the plate beside the peppers. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large bell peppers, halved and seeded
1 lb ground beef
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 can (8 oz) tomato sauce
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
1 cup shredded cheddar cheese
Fresh cilantro, for garnish

Instructions

Step 1: Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish, cut side up.
Step 2: In a large skillet, heat a drizzle of oil over medium heat. Add onions and garlic, sauté until fragrant, about 2 minutes.
Step 3: Stir in the ground beef and cook until browned, breaking it apart with a spoon.
Step 4: Mix in tomato sauce, cooked rice, cumin, chili powder, salt, and pepper. Simmer for 5 minutes to allow flavors to meld.
Step 5: Spoon the beef and rice mixture into each bell pepper half, packing it down slightly. Sprinkle generously with shredded cheddar cheese.
Step 6: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and bubbly.
Step 7: Remove from oven and let cool slightly. Garnish with fresh cilantro and serve warm with guacamole, sour cream, or Mexican rice.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or black beans.
Try adding diced jalapeños to the filling for extra heat.
Use pepper jack cheese instead of cheddar for a spicy twist.
If you prefer smaller portions, use mini bell peppers or halve the recipe.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave on medium power to avoid toughening the peppers.