Food Preservation / Recipes

Chiles Rellenos (Stuffed Peppers)

Literally a 15-minute winter dish if you’ve already frozen some peppers and canned some salsa.  A Cast Iron standard, great appetizer or side dish.  Healthier and better than the deep-fried version.

Anaheim peppers are always particularly prolific for us.  I prepared these for the freezer by cutting them in half, removing the stems and seeds, and blanching them in boiling water for no more than 30 seconds.  Then I froze them in ziplock bags.  They freeze wonderfully and our guests really appreciated a fresh-tasting pepper in the middle of winter.  I usually also freeze some peppers already chopped up, this way they take less space in the freezer and are ready to throw into whatever I’m cooking.


  • 6-10 Anaheim peppers, cut in half and seeded.  Ours were blanched and frozen last summer.
  • Small jar of salsa.  Ours was canned last summer but store bought or fresh made will also work.
  • 1 can of any kind of beans.  I’ve used white, black, or garbanzos.
  • 1 cup grated cheddar cheese.

Mix salsa, beans and cheese.  Spoon into the center of the peppers.  Bake at 350 for 10 minutes or until cheese is melted and peppers are heated through.

— Katie


7 thoughts on “Chiles Rellenos (Stuffed Peppers)

  1. Pingback: Chiles Rellenos (Stuffed Peppers) Recipe « The Cooking Channel

    • Mary Ann, we’ve used several varieties and haven’t had problems with any of them. Some are spicier than others I think, so it’s partly a matter of personal taste. I know the “Big Jim” variety is popular and on the spicer side, a popular “New Mexico Chili.” We’ve had those before and they were good. One year we had our Anaheims together in the field with some hot peppers, and some of them turned out VERY hot because of cross pollination, and others were mild, and it was impossible to know which was which. So, be careful! We’ve also had good luck in Boise with yellow banana peppers, which are a little different but also come in sweeter and hotter varieties.

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