Beef Chiles Rellenos
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Beef Chiles Rellenos

Beef Chiles Rellenos

with Poblano Peppers and Chipotle Sauce

This recipe is all filler, but we mean that in the best possible way. Soft-roasted poblanos are stuffed to the brim with a warmly spiced mix of ground beef and rice, then blanketed with a rich tomato sauce and a layer of melted Monterrey Jack cheese. In other words, it’s got plenty of substance and south-of-the-border style, too.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

2 unit

Veggie Stock Concentrate

2 unit

Poblano Pepper

½ cup

Jasmine Rice

1 unit

Yellow Onion

1 unit


1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

6.88 ounce

Crushed Tomatoes

1 teaspoon

Chipotle Powder

½ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate70 g
Sugar8 g
Dietary Fiber6 g
Protein37 g
Cholesterol125 mg
Sodium890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan


Roast Poblanos

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot. Halve poblanos lengthwise; remove cores. Rub with a drizzle of oil. Season with salt and pepper. Roast on a baking sheet until soft, about 20 minutes.

Cook Rice and Prep

Once stock boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.

Make Filling

Heat a drizzle of oil in a large pan over medium heat. Add jalapeño (to taste) and onion. Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice (we sent more) and beef, breaking up meat. Cook, tossing, until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.

Make Sauce

In another small pot, stir together half the tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice, and as much chipotle powder as you like (start with a pinch and add more from there). Season with salt and pepper. Place over medium-low heat and bring to a gentle simmer.

Stuff Poblanos

Once rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Place in same pan, nestling in remaining unused filling.

Finish and Serve

Drizzle sauce over stuffed poblanos. Sprinkle with cheese. Bake in oven until cheese melts, 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.