Easy Baked Chili Rellenos
Easy Baked Chili Rellenos are crispy, melty, and packed with flavor. I’ve made this many times and know the trick to perfect texture. The golden crust and creamy cheese make every bite unforgettable. Try my Easy White Chicken Chili Stuffed Peppers for another twist. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy White Chicken Chili Stuffed Peppers and Creamy High Protein Beef Pasta.
Why This Easy Baked Chili Rellenos Is Pure Comfort
- Crispy outer crust
- Melty cheese filling
- Hearty beans and tomatoes
- Easy to make
What You'll Need for Easy Baked Chili Rellenos
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 large bell peppers
- 1 cup shredded Mexican cheese blend
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: Fresh cilantro
- Optional: Diced avocado
- Optional: Sour cream
- Optional: Chopped green onions
📝 Ingredient Notes
- Bell peppers: Use a mix of colors for visual appeal.
- Cheese: Use a blend for the best melt and flavor.
- Black beans: Rinsing removes excess sodium.
- Tomatoes: Use canned diced tomatoes for consistency.
- Olive oil: Helps the peppers crisp up.
🛒 Tools & Equipment I Recommend
- Non-stick baking sheet — Ensures even cooking and easy cleanup. → See on Amazon
- Cheese grater — Makes shredding cheese quick and easy. → See on Amazon
How to Make Easy Baked Chili Rellenos
- Prep peppers: Cut the tops off the bell peppers. Remove the seeds and membranes.
- Mix fillings: In a bowl, mix the shredded cheese, black beans, diced tomatoes, and seasonings.
- Fill peppers: Spoon the mixture into each pepper. Place them in a baking dish.
- Bake: Drizzle with olive oil. Bake at 375°F (190°C) for 25–30 minutes until golden and crisp.
- Serve: Let cool slightly. Garnish with your preferred toppings and serve.
Cook's Tips for Perfect Easy Baked Chili Rellenos
- Best technique: Use a mix of red, yellow, and green peppers for color and flavor.
- Common mistake and fix: If peppers are too soft before baking, they may not hold the filling. Use firm peppers and avoid overcooking.
- Enhance flavor: Add a pinch of chili powder for extra heat and depth.
- Serving suggestion: Serve with a side of rice or cornbread for a complete meal.
Storing & Reheating Easy Baked Chili Rellenos
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Prepare up to 2 days in advance and bake just before serving.
Freezing Easy Baked Chili Rellenos
Freeze for up to 3 months. Thaw overnight and reheat in the oven.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F (175°C) for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.
Recipe Notes
- Chef tip: Use a mix of cheeses for a more complex flavor.
- Best substitution: If you don't have bell peppers, try using poblano peppers.
- Make-ahead: Fill the peppers and refrigerate for up to 24 hours before baking.
- Scaling: Double or triple the recipe to serve a larger crowd.
- Troubleshooting: If peppers are too dry, add a little more tomato sauce before baking.
Want to level up this recipe?
Oven thermometer — Ensures your oven is at the correct temperature for even cooking. → Check price on Amazon
Easy Baked Chili Rellenos
Ingredients
Main Ingredients
- 4 large bell peppers
- 1 cup shredded Mexican cheese blend
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Diced avocado
- Sour cream
- Chopped green onions
Instructions
- Prep peppers: Cut the tops off the bell peppers. Remove the seeds and membranes.
- Mix fillings: In a bowl, mix the shredded cheese, black beans, diced tomatoes, and seasonings.
- Fill peppers: Spoon the mixture into each pepper. Place them in a baking dish.
- Bake: Drizzle with olive oil. Bake at 375°F (190°C) for 25–30 minutes until golden and crisp.
- Serve: Let cool slightly. Garnish with your preferred toppings and serve.
Notes
- Chef tip: Use a mix of cheeses for a more complex flavor.
- Best substitution: If you don't have bell peppers, try using poblano peppers.
- Make-ahead: Fill the peppers and refrigerate for up to 24 hours before baking.
- Scaling: Double or triple the recipe to serve a larger crowd.
- Troubleshooting: If peppers are too dry, add a little more tomato sauce before baking.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight and reheat in the oven.
- Oven reheat: Reheat at 350°F (175°C) for 10–15 minutes.
- Microwave reheat: Reheat in 30-second intervals until warm.
- Make ahead: Prepare up to 2 days in advance and bake just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 12g
- Fat: 14g
- Carbs: 28g
- Fiber: 6g
- Sugar: 5g
- Sodium: 900mg
- Cholesterol: 35mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Chili Rellenos FAQs
Yes, you can fill the peppers and refrigerate them for up to 24 hours. Bake just before serving.
Sogginess can happen if the peppers are not fully cooked or if they sit in the sauce too long. Make sure they bake until golden and crisp.
Yes, freeze the baked peppers in a covered container for up to 3 months. Thaw and reheat in the oven for best results.
Poblano peppers can be used as a substitute. They are slightly spicier but add a nice depth of flavor.
Add a pinch of cayenne pepper or use diced jalapeños in the filling for extra heat.
A Warm Final Note
I can’t wait for you to try Easy Baked Chili Rellenos and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
