Vegan Roasted Chili Rellenos

Vegan Roasted Chili Rellenos


Vegan Roasted Chili Relleno

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Calories 977 kcal


  • RICE:
  • 12 C water
  • 1 C uncooked brown rice
  • 1 T avocado oil
  • 1/2 sliced onion
  • 1/2 t ground cumin
  • 1/4 t sea salt
  • 1/3 cup chunky salsa
  • 1/4 cup cilantro
  • 1 can pinto beans drained
  • 1/4 t ground cumin
  • Sea salt
  • 3-4 pasilla peppers
  • 1 t avocado oil


Rice: Add water to a large pot and bring to a boil. Then add rice. Cook for 30 minutes. Drain, and rest covered for 10 minutes.

    Peppers: Meanwhile preheat oven to high broil and place a rack at the top of your oven.

    • Put whole peppers on a baking sheet & spray with oil. Broil 2 minutes on each side, till blistered slightly.
    • Turn oven off broil and adjust temp to 375`F.
    • Let peppers cool for a few minutes. Then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.

    Back to Rice: Heat a large heavy skillet over medium heat. Once hot, add oil & onion. Sauté for 4 minutes, till translucent.

    • Next add cooked beans, rice, cumin, sea salt, salsa, and cilantro. Stir and season to taste.
    • Place peppers in a lightly greased, 9 x 13” baking pan and generously stuff rice filling into each pepper with a spoon. Top with salsa and cover the pan with foil.
    • Bake peppers at 375`F for 15 minutes. Bake 15-20 minutes more, uncovered.
    • Serve with sliced avocado, hot sauce, fresh cilantro, lime juice, fresh salsa


    Serving: 1pepperCalories: 977kcalCarbohydrates: 173gProtein: 20gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 1362mgPotassium: 1512mgFiber: 15gSugar: 14gVitamin A: 2027IUVitamin C: 294mgCalcium: 240mgIron: 6mg
    Keyword pasilla pepper, poblano pepper, vegan
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