Veggie Chile Rellenos

Veggie Chile Rellenos

with Avocado Salsa and Zesty Crema

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Poblano peppers are perfect for stuffing. They’re mild, earthy, and sweet, plus, they stay a vibrant forest green once roasted. Chock full of savory ingredients like hearty whole grains, fresh tomato, and Southwestern spices, these packed peppers are sure to satisfy. They’re topped with melty Monterey Jack, vibrant avocado salsa (think: delicious, extra-chunky guac), and finished off with a dollop of zesty crema.


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

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

2 unit

Poblano Pepper

¾ cup

Jasmine Rice

1 unit

Yellow Onion

1 unit

Roma Tomato

1 unit


1 unit

Chili Pepper

4 tablespoon

Sour Cream


1 unit

Veggie Stock Concentrate

1 tablespoon

Southwest Spice Blend

½ cup

Monterey Jack Cheese


1 unit


Not included in your delivery

2 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber8 g
Protein16 g
Cholesterol65 mg
Sodium480 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
Instructionsarrow up iconarrow up icon
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Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove cores. Drizzle each with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, about 15 minutes.


Meanwhile, bring 1.25 cups salted water to a boil in a small pot. Stir in rice. Cover and reduce heat to low. Cook until tender, about 15 minutes. Halve, peel, and dice onion. Dice tomato. Zest and quarter lime. Finely mince chili, removing ribs and seeds for less heat. In a small bowl, combine sour cream, lime zest, and 1 TBSP water. Season with salt and pepper.


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, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest Spice, 2 TBSP water, salt, pepper, and half the tomato. Cook, stirring, until softened, 2-3 minutes. Turn off heat.


Once rice has cooked, stir into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.


Once poblanos are done roasting, stuff each with as much of the rice mixture as will fit. Place in pan with remaining rice mixture, nestling each poblano half in the rice. 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 dice. Place in a medium bowl with remaining tomato and juice from 2 lime wedges. Season with salt and pepper; toss to combine. Divide stuffed poblanos and rice mixture between plates. Top with avocado salsa, crema, and chili, if desired. Serve with remaining lime wedges on the side.