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Easy Home-Style Chiles Rellenos Recipe (No Frying)

  • Writer: Loida Tamayo
    Loida Tamayo
  • 13 minutes ago
  • 3 min read

By Loida Tamayo — Founder of Tex-Mex at HomeTex-Mex at Home — where traditional border-town cooking is shared simply, one family recipe at a time.



Chiles rellenos (Mexican Stuffed Peppers) are one of those dishes that feel special, yet they’ve always been part of everyday home cooking in many Mexican kitchens. The dish dates back to Puebla, Mexico, where poblano peppers were stuffed and served in different ways depending on the region, the season, and what a family had on hand.









While the battered and fried version of chiles rellenos is well known, it’s just one of many styles. Across Mexico, you’ll also find chiles rellenos filled with cheese, picadillo, guisado, or vegetables, served in salsa or simply roasted and plated. The best flavor comes from the traditional preparation of the poblanos; if possible, cook the chiles over an open flame. In my family, we often make a lighter, home-style version — roasted in a pan, gently filled, and served without egg batter or frying. That’s the version I’m sharing here.





Yield

Serves 4–6 people


Bowls with green poblano peppers and mixed veggie-beef filling on a white counter. Person in yellow, blue sleeves rests hands behind. Tex-Mex at Home logo.



Ingredients

  • Whole poblano peppers

  • Prepared filling from our previous recipe (fully cooked)

  • Toothpicks (optional, to help keep chiles closed)









Prep Notes




  • Choose poblano peppers that are large, smooth, and firm — they’re easier to stuff.

  • Roasting the peppers ahead of time makes this recipe much easier to assemble.







Step-by-Step Instructions for chiles rellenos


  1. Roast the poblano peppers

    Place the whole poblano peppers directly in a skillet or pan over medium heat. Turn them every 2–3 minutes until the skin is blistered and charred on all sides. The peppers are ready when they soften slightly and look blistered, blackened, and wrinkled.


Grilled poblano peppers in a dark pan on a stovetop. A hand is adjusting them. "Tex-Mex at Home" logo in the bottom corner.

  1. Steam the peppers

    Transfer the hot peppers to a covered container or bowl and let them steam for 5–10 minutes. This step helps loosen the skin for easy peeling.


  2. Peel the peppers

Once cool enough to handle, gently peel off the burnt skin. It doesn’t have to be perfect — just remove the tough, charred parts.



Hands peeling a roasted poblano pepper over a colorful floral plate. A blue apron displays "Tex-Mex at Home"; a glass dish is nearby.



  1. Create a pocket

Using a small knife, make a slit slightly off-center along one side of the pepper. Carefully remove the seeds with your fingers or a small spoon, keeping the stem attached so the pepper stays whole.


  1. Fill the chiles

Spoon the prepared filling into each poblano. Gently close the pepper back up, tucking the filling inside. If needed, secure with a toothpick.


  1. Bake for 3 Minutes and Serve

Bake your chiles for 3 minutes at 350°F. And they are ready!


Serving Suggestion

Traditionally, we serve these with corn tortillas, salsa, and Mexican rice.




A woman in a yellow shirt waves, holding a plate with stuffed peppers in a kitchen. She wears a blue "Tex-Mex at Home" apron, smiling warmly.







How to Store This Recipe


Refrigerate

Store cooked, roasted, peeled poblanos and filled chiles in an airtight container for up to 3 days.


Reheat

I prefer a quick reheat in my air fryer. I bake the chiles rellenos at 350°F for 2 minutes. If you don’t have an air fryer, you can use a regular oven or microwave them instead.







Meal Prep Ideas


This recipe is perfect for meal prep. You can:


  • Roast and peel the poblano peppers ahead of time

  • Prepare the filling in advance

  • Store both separately in the refrigerator


When ready to eat, simply fill the peppers and bake them at 350°F for 3 minutes.








Hand holding roasted green peppers over a colorful, patterned plate. Blue apron with Tex-Mex At Home logo in the background.



Additional Tips


  • Cut the slit slightly off-center for easier filling and better structure

  • Don’t rush the roasting step — blistered skin peels more easily

  • A little leftover char won’t ruin the dish









Torn paper strips with printed words: "Frequently", "Asked", "Questions". Red and black text on white background. Vintage, textured look.


Frequently Asked Questions about Chiles Rellenos


Do you have to fry chiles rellenos?

No. Chiles rellenos (Mexican Stuffed Peppers) come in many variations, and this is a home-style version that does not use frying.


Can chiles rellenos be made without egg batter?

Yes. Many families make chiles rellenos without egg batter, especially for everyday meals.


How do you roast poblano peppers for chiles rellenos?

Traditionally, they’re roasted over an open flame, but a skillet or pan works perfectly at home. However, you get the best flavor from cooking it over an open flame.


Do you have to peel poblano peppers?

Yes. Peeling removes the tough, burnt skin and makes the peppers tender and easy to stuff.


Can chiles rellenos be made ahead of time?Yes. The peppers and filling can be prepared in advance and assembled later.


Are chiles rellenos spicy?

Poblano peppers are generally mild, though heat levels can vary. To avoid spiciness, be sure to remove ALL the veins and seeds.

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