HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeven Grain Chiles Rellenos
Seven Grain Chiles Rellenos

Seven Grain Chiles Rellenos

With Avocado Salsa and Zesty Crema

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This is one tasty way to get stuffed. Really: the poblano peppers in this recipe are filled to the brim with a savory and satisfying mix of tomato, spices, and whole grains. Before they go in the oven, they also get a sprinkle of Monterey Jack (because everything is better with cheese). And when they come out, a few spoonfuls of avocado salsa and zesty crema are added on to keep things fresh and feisty,


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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Poblano Pepper

1 unit

Yellow Onion

1 unit

Roma Tomato

1 unit


1 unit

Chili Pepper

2 tablespoon

Sour Cream


1 tablespoon

Southwest Spice Blend

8.5 ounce

Precooked Seven Whole Grains Rice

(ContainsSoy, Wheat)

½ cup

Monterey Jack Cheese


1 unit


Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat39 g
Saturated Fat13 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber15 g
Protein17 g
Cholesterol60 mg
Sodium560 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve poblanos lengthwise and remove cores. Rub each with a drizzle of oil and season with salt and pepper. Place on a baking sheet and roast in oven until soft, about 15 minutes.


Halve, peel, and chop onion. Halve tomato, then cut into small cubes. Zest lime, then halve; cut one half into wedges. Finely mince chili, removing ribs and seeds for less heat. In a small bowl, stir together sour cream, zest, and 1 TBSP water. Season with salt and pepper. Set aside.


Heat a large drizzle of olive oil in a large pan over medium-high heat. (TIP: We recommend a nonstick, ovenproof pan if you have one.) Add onion and cook, tossing occasionally, until just softened, about 3-4 minutes.


Add Southwest spice, half the tomato, salt, and pepper to pan with onion. Cook, tossing occasionally, until tomato softens, 2-3 minutes. Massage Seven Whole Grains packet to break up any clumps, then add grains to pan along with ½ cup water. Simmer, stirring every now and then, until warmed through and water is mostly absorbed, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Remove from heat.


Once poblanos are done roasting, stuff each with as much of the grain mixture as will fit. Place in pan with remaining grain mixture, nestling each poblano half in the grains. Sprinkle evenly with cheese. Transfer pan to oven. Bake until cheese melts and is slightly crisp, 7-8 minutes. TIP: If your pan isn't ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.


Meanwhile, halve, peel, and pit avocado, then cut into small cubes. Place in a medium bowl with remaining tomato and juice from lime half. Season with salt and pepper. Toss to combine. Divide stuffed poblanos and grain mixture between plates. Top with avocado salsa. Top with crema and chili (if desired). Serve with lime wedges.