Chiles Rellenos recipe-Indian style stuffed peppers

Chiles Rellenos means “stuffed peppers” in Spanish — and this dish is exactly that! Large, mild green chilies are stuffed with cheese or beans, coated in batter (or baked for a healthier version), and served with tomato-based sauce. It’s comforting, a little spicy, and very similar to dishes Indian families already love!

Origin of the Dish Indian style stuffed peppers

This Mexican classic originated during the colonial period in Puebla. Traditionally fried, today we’re making the healthier baked version that keeps all the flavor but cuts out the extra oil.

Chiles Rellenos recipe-Indian style stuffed peppers recipe card

Relatable for Indian Homes

If you’ve enjoyed bharwa mirch or stuffed capsicum at home, you’ll love this dish. Chiles Rellenos are like the Mexican cousins of stuffed Indian peppers — just with different spices and cheese inside.

Fun Fact about Chiles Rellenos recipe Indian style stuffed peppers

The original Chiles Rellenos were made with Poblano peppers — large, dark green chilies that are mild in heat but full of flavor.

Why Chiles Rellenos recipe Indian style stuffed peppers Healthy

• We’re baking instead of deep frying — less oil!
• Made with fresh vegetables, fiber-rich beans, and calcium-packed cheese
• Can be made fully vegetarian and gluten-free

Why Indian Families Love It

This dish is spicy, cheesy, and customizable — all things Indian families enjoy. It’s especially appealing to those who love stuffed bhindi, stuffed baingan, or paneer-stuffed parathas. Plus, it’s a show-stopper for dinner parties.

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Best Time to Eat

• Lunch or dinner with rice or flatbreads
• Mexican-themed party or potluck
• Weekend indulgence meal

Ingredients required to make Chiles Rellenos recipe

• 4 large green peppers (Poblano, bell peppers, or big bhavnagari mirch)
• 1 cup grated cheese (mozzarella, cheddar, or a mix)
• 1/2 cup cooked black beans (or rajma)
• 1/2 tsp cumin powder
• 1/2 tsp chili powder or paprika
• Salt to taste
• 1 cup tomato puree
• 1 tsp garlic (minced)
• 1 tbsp olive oil
• Fresh coriander for garnish

Step-by-Step Method of making Chiles Rellenos indian style Stuffed Peppers

1. Preheat oven to 180°C (350°F).
2. Roast the whole peppers directly on the flame until skin blisters. Let cool and peel off the skin.
3. Slit each pepper gently and remove seeds.
4. Mix cheese, beans, cumin, chili powder, and salt in a bowl.
5. Stuff this mix into each pepper and place in a greased baking tray.
6. In a pan, heat oil, sauté garlic, add tomato puree, salt, and simmer 5 mins to make sauce.
7. Pour the sauce over stuffed peppers and bake for 20 minutes.
8. Garnish with coriander and serve hot!

Key Ingredients required to make Chiles Rellenos

• Poblano or Capsicum: Mild peppers, easy to stuff and bake
• Cheese: Adds creaminess and richness
• Beans: Gives protein and a meaty bite

Cooking Tips to make Chiles Rellenos better

• You can use bell peppers or bhavnagari mirch if Poblano isn’t available
• To make vegan, use plant-based cheese or skip cheese and use spiced mashed potatoes
• Top with crushed nachos for a crunchy texture

Nutrition & Timings

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 3–4
Calories: ~250 per serving

FAQs

Q: Are the peppers too spicy?
A: No, they’re mild — similar to green capsicum or bhavnagari chilies.

Q: Can I make it in advance?
A: Yes, you can stuff and refrigerate the peppers and bake them just before serving.

Q: What do I serve it with?
A: Serve with Mexican rice, garlic bread, or even plain jeera rice!

📌 Recipe Summary

Ingredients Recap

• Green peppers, cheese, black beans, tomato puree, garlic, spices

Instructions Recap

1. Roast & peel peppers
2. Stuff with cheese-bean mix
3. Top with tomato sauce & bake