Oaxacan Corn and Cheese Stuffed Chile Rellenos with Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Roasted poblano peppers stuffed with sweet corn and melty Oaxacan cheese, baked in a subtly spiced tomato sauce for a comforting vegetarian dish. This mexican-inspired vegetarian (vegetarian) ready in about 60 minutes blends whole large poblano peppers, fresh corn kernels, shredded Oaxacan string cheese 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 320 calories and feeds 4, 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.

Ingredients

• 4 whole large poblano peppers
• 1 cup fresh corn kernels
• 150 g, shredded Oaxacan string cheese
• 2 tbsp olive oil
• 1 small, chopped white onion
• 2, minced garlic cloves
• 1 1/2 cups canned crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp, divided salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Roast 4 large poblano peppers directly over a gas burner or under a broiler, turning occasionally until skin is blackened and blistered, about 10 minutes. Place in a covered bowl to steam for 10 minutes, then peel off skins carefully.
2. Step 2: Make a slit lengthwise on each poblano pepper and remove seeds, keeping peppers intact.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small chopped white onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
4. Step 4: Add 1 cup fresh corn kernels, 1/2 tsp salt, 1/4 tsp black pepper, and cook for 3 minutes until corn softens.
5. Step 5: Remove skillet from heat and stir in 150 g shredded Oaxacan string cheese until combined.
6. Step 6: Stuff each poblano pepper with the corn and cheese mixture, pressing gently to fill.
7. Step 7: Preheat oven to 375°F. Heat remaining 1 tbsp olive oil in a saucepan over medium heat. Add 1 1/2 cups canned crushed tomatoes, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1/2 tsp salt. Simmer for 10 minutes until sauce thickens slightly.
8. Step 8: Place stuffed peppers in a baking dish and pour the tomato sauce evenly over them.
9. Step 9: Bake for 20 minutes until peppers are heated through and cheese is melted.
10. Step 10: Garnish with 2 tbsp chopped fresh cilantro before serving.