Baked Mexican Chiles Rellenos with Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted poblano peppers stuffed with cheese and topped with a rich, homemade tomato sauce for a comforting Mexican classic. This mexican-inspired vegetarian ready in about 60 minutes blends large poblano peppers, shredded Oaxaca or mozzarella cheese, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F. Place 6 large poblano peppers on a baking sheet and roast for 20 minutes, turning occasionally until the skins are blistered and blackened.
  2. Step 2: Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins carefully, then make a slit down the side of each pepper and remove seeds.
  3. Step 3: Stuff each pepper with about 1/4 cup shredded Oaxaca or mozzarella cheese and place them seam side down in a greased baking dish.
  4. Step 4: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
  5. Step 5: Stir in 14 oz canned crushed tomatoes, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce for 8 minutes until slightly thickened.
  6. Step 6: Pour the tomato sauce evenly over the stuffed peppers and bake for 15 minutes until the cheese inside is melted and bubbly.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro before serving warm.

Frequently asked questions

How long does Baked Mexican Chiles Rellenos with Tomato Sauce take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Mexican Chiles Rellenos with Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Mexican Chiles Rellenos with Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mexican Chiles Rellenos with Tomato Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Mexican Chiles Rellenos with Tomato Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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