Baked Chili Rellenos are a delicious and easy-to-make Mexican-inspired dish that can be served as a main course or a side dish. These stuffed peppers are filled with a savory mixture of ground beef, cheese, and spices, and then baked to perfection. The dish is garnished with fresh cilantro and served hot with a side of rice or salad.


  • 6 poblano peppers
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1/2 cup crumbled queso fresco cheese
  • 1/4 cup chopped fresh cilantro


  1. Preheat the oven to 375°F.
  2. Place the peppers on a baking sheet and roast for 10-15 minutes, or until the skins are blistered and charred.
  3. Remove the peppers from the oven and place them in a plastic bag. Seal the bag and let them sit for 10 minutes to steam.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
  5. Add the ground beef, cumin, chili powder, salt, and black pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 10 minutes.
  6. Remove the peppers from the bag and peel off the skin. Cut a slit in the side of each pepper and remove the seeds and membranes.
  7. Stuff each pepper with the beef mixture and place them in a baking dish. Top with the Monterey Jack cheese and queso fresco.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Garnish with chopped cilantro and serve hot.