HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Chiles Rellenos
Veggie Chiles Rellenos

Veggie Chiles Rellenos

with Avocado Salsa and Zesty Crema

Hall Of Fame
Read more

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 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

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

4 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)3515 kJ
Calories840 kcal
Fat47 g
Saturated Fat17 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber11 g
Protein16 g
Cholesterol65 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 pot
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Halve poblanos lengthwise; remove stems and seeds. Drizzle each half with oil; season with salt and pepper. Place on a baking sheet and roast on middle rack until softened, 15-17 minutes.


In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Meanwhile, dice onion and tomato. Zest and quarter lime (quarter both limes for 4). Mince chili. In a small bowl, combine sour cream, lime zest to taste, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.


Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Add stock concentrate, Southwest Spice, half the tomato, 2 TBSP water (¼ cup for 4 servings), salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Turn off heat.


Stir cooked rice into pan with veggies until thoroughly combined. Return pan to medium-high heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off heat. Season with salt and pepper.


Once poblanos are roasted, stuff each half with as much filling as will fit. Nestle into pan with remaining filling. (TIP: If your pan isn’t ovenproof, transfer mixture to a small baking dish and arrange stuffed poblanos in there.) Sprinkle poblano halves with Monterey Jack. Bake until cheese is melted and slightly crisp at edges, 7-8 minutes.


Meanwhile, dice avocado. Toss in a medium bowl with remaining tomato and a squeeze of lime juice. Season with salt and pepper. Divide filling and stuffed poblanos between plates. Top with avocado salsa, crema, and chili if desired. Serve with remaining lime wedges on the side.