---
title: Veggie Chiles Rellenos
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/seven-grain-chiles-rellenos-5dc044c29ee326539e3c9ee1
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Veggie
  - Spicy
rating: 4.5
rating_count: 7300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Some found the poblanos too spicy, while others loved the taste. The avocado salsa was a hit as a fresh alternative to guacamole.
  - theme: Suggestions
    text: Consider offering a milder pepper option for those who prefer less heat in their chiles rellenos.
nutrition:
  calories: 840
  protein: 16
  fat: 47
  saturated fat: 17
  carbohydrates: 88
  sugar: 9
  fiber: 11
  cholesterol: 65
  sodium: 560
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/veggie-chiles-rellenos.avif"
---
Preheat oven to 425 degrees. Wash and dry all produce. Halve @poblano peppers{4%unit} lengthwise; remove stems and seeds. Drizzle each half with @vegetable oil{8%tsp}; season with salt and pepper. Place on a #baking sheet{} and roast on middle rack until softened, ~{15-17%minutes}.

In a #small pot{}, combine @jasmine rice{1.5%cup}, 1¼ cups water, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, ~{15-18%minutes}. Meanwhile, dice #yellow onion{2%unit} and #roma tomato{2%unit}. Zest and quarter #lime{2%unit}(s). Mince #chili pepper{1%unit}. In a #small bowl{}, combine @sour cream{8%tbsp}, lime zest to taste, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a large drizzle of @olive oil{2%tsp} in a #large pan{}, preferably ovenproof, over medium-high heat. Add onion and cook until slightly softened, ~{3-4%minutes}. Add @veggie stock concentrate{2%unit} and @Southwest Spice Blend{2%tbsp}, half the tomato, 2 TBSP water, salt, and pepper. Cook, stirring, until softened, ~{2-3%minutes}. Turn off heat.

Stir cooked rice into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in @butter{2%tbsp} until melted. Turn off heat. Season with salt and pepper.

Once poblano halves are roasted, stuff each with filling (as much as fits). Nestle into pan with remaining filling. (TIP: If the pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle poblano halves with @Monterey Jack cheese{1%cup}. Bake until cheese is melted and slightly crisp at edges, ~{7-8%minutes}.

Meanwhile, dice #avocado{2%unit}. Toss in a #medium bowl{} with remaining tomato and a squeeze of lime juice. Season with salt and pepper. Divide filling and stuffed poblanos between plates. Top with avocado salsa, zesty crema, and chili if desired. Serve with remaining lime wedges alongside. Enjoy!