Recipe

Easy Baked Relleno Peppers

Roasted poblano peppers stuffed with melty cheese and baked in a quick tomato sauce for a cozy, weeknight chile relleno vibe without deep frying.

By Matt Campbell

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A baking dish of roasted poblano relleno peppers stuffed with melted cheese and covered in a light tomato sauce, bubbling at the edges on a wooden kitchen counter

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Chile rellenos are one of those dishes that feel like a special occasion even when you make them on a random Tuesday. In a lot of restaurants, you will get the classic: roasted poblano, stuffed with cheese, dipped in egg batter, then fried until it is puffed and golden.

At home, I want the gooey cheese and that roasty pepper flavor without turning my kitchen into a shallow-fry situation. So this is my relaxed, baked take: roast poblanos, stuff them generously, park them in a quick tomato sauce, and bake until everything is hot, melty, and just a little dramatic.

Roasted poblano peppers with blistered blackened skins resting on a sheet pan next to a pair of tongs on a home kitchen counter

Why It Works

Big flavor with low drama: Roasting the poblanos brings smoky sweetness, and baking keeps it simple.
Cheese stays melty and cozy: Stuff the peppers, then bake them in sauce so the filling stays tender and the peppers do not dry out.
Bright, fast sauce: A quick sauté with canned tomatoes, garlic, and spices makes the whole thing taste like it cooked all day.
Customizable heat: Poblanos are usually mild. If you want more kick, it is easy to add it to the sauce or the filling.

Pairs Well With

Storage Tips

Fridge: Store leftover relleno peppers with sauce in an airtight container and eat within 3 to 4 days.

Reheat: Warm in a 350°F oven until heated through (best texture), or microwave in short bursts with a spoonful of sauce over the top to keep things moist.

Freeze: You can freeze them, but the peppers soften more after thawing. For best quality, freeze in a sauce-friendly container up to 2 months. Thaw overnight in the fridge before reheating.

Common Questions

Are poblano peppers spicy?

Usually they are mild with a gentle warmth, but heat can vary pepper to pepper. If you are sensitive, taste a tiny piece of the pepper flesh to gauge heat (and avoid the ribs and seeds, which can hold more heat). If it is surprisingly spicy, serve with extra sour cream or keep the sauce on the mild side.

Do I have to peel the poblanos?

I recommend it. The charred skin can be a little tough and distract from the creamy filling. The good news: after steaming in a covered bowl, the skins slide off with your fingers or a paper towel. Try not to rinse the peppers under water, it can wash away that roasty flavor and make them more watery.

What cheese is best for relleno peppers?

For maximum melt, use Oaxaca, Monterey Jack, low-moisture mozzarella, or a mix. A little cheddar is great for flavor, just know that if you use all cheddar the filling can melt a bit oilier and less stretchy than a meltier blend.

Can I add meat?

Absolutely. Brown ground beef, chorizo, or ground turkey with onion and spices, then mix with some cheese and stuff as usual. Keep the filling fairly dry so it does not waterlog the peppers.

Any easy add-ins for the filling?

Yes. A small handful of corn, black beans (well drained), or a spoonful of finely diced onion is great. Keep add-ins modest so the peppers still close easily.

Why are my relleno peppers watery?

Two common culprits: (1) the peppers were not dried after roasting, or (2) the sauce was too thin. Let the roasted peppers rest on paper towels, and simmer the sauce until it lightly coats a spoon before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Large bowl and plate or plastic wrap (for steaming peppers)
Medium saucepan
9x13-inch baking dish (or similar)
Tongs
Chef’s knife and cutting board
Paper towels
Optional: toothpicks (remove before serving)

The first time I tried making classic chile rellenos at home, I learned two things fast: egg batter has a mind of its own, and hot oil will happily perfume your whole house for the next three days. The second time, I went the baked route and never really looked back. It still hits that sweet spot for me: smoky pepper, molten cheese, and sauce you want to drag a tortilla through like it is your job.

Easy Baked Relleno Peppers

( Reviews)

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 4

Ingredients

For the peppers

4 large poblano peppers
2 1/2 cups shredded Oaxaca or Monterey Jack cheese (or a mix, about 10 ounces)
1/2 cup shredded sharp cheddar (optional, for extra flavor, about 2 ounces)
1/4 cup chopped fresh cilantro (optional)
1/2 teaspoon kosher salt

For the quick tomato sauce

1 tablespoon neutral oil (avocado, canola, or vegetable)
1/2 medium yellow onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika (optional but great)
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup chicken or vegetable broth
1 tablespoon apple cider vinegar or lime juice
Salt and black pepper, to taste

To serve (optional but recommended)

Sour cream or Mexican crema
Sliced avocado
Warm tortillas or rice

Whole poblano peppers, shredded cheese, onion, garlic, and canned tomatoes arranged on a clean kitchen counter with warm natural light

Yield note: This makes 4 stuffed peppers, usually 1 pepper per person.

Cheese tip: Hand-shredded melts best, but pre-shredded works in a pinch.

Instructions

Roast the poblanos. Set an oven rack about 4 to 6 inches from the broiler and heat the broiler to high. Place poblanos on a rimmed baking sheet and broil, turning every 2 to 3 minutes, until the skins are blistered and blackened in spots, about 8 to 12 minutes total.
Steam, peel, and prep. Transfer peppers to a bowl and cover tightly with a plate or plastic wrap. Let steam 10 minutes. Peel off loose skin (it does not have to be perfect). Avoid rinsing the peppers, just rub with a paper towel if needed. Cut a slit down one side of each pepper and carefully remove seeds and membranes, keeping the stem on for structure. Pat peppers dry with paper towels.
Make the sauce. In a medium saucepan over medium heat, add oil and onion. Cook 4 to 5 minutes until softened. Add garlic, cumin, oregano, and smoked paprika and cook 30 seconds. Stir in tomato sauce, drained diced tomatoes, broth, and vinegar or lime juice. Simmer 8 to 10 minutes until slightly thickened. Taste and season with salt and black pepper.
Stuff the peppers. Heat oven to 375°F. Mix Oaxaca or Jack with cheddar (if using), cilantro (if using), and salt. Stuff each poblano generously, then gently press closed. If a pepper refuses to stay closed, secure it with one or two toothpicks (remove before serving).
Assemble. Spoon about half the sauce into a 9x13-inch baking dish. Nestle the stuffed peppers seam-side down (this helps keep the filling where it belongs). Spoon remaining sauce over the top and around the sides so the peppers are mostly covered, but not swimming.
Bake. Bake 15 to 20 minutes, until the filling is melted and the sauce is bubbling at the edges. If you want more color on top, broil 1 to 2 minutes at the end, watching closely.
Serve. Let rest 5 minutes (the filling sets slightly). Serve with crema, avocado, and warm tortillas or rice. And yes, you should absolutely spoon extra sauce over everything.