Chile Rellenos (Mexican Stuffed Peppers)

Primal Roasted Poblano Rellenos Stuffed Peppers

***Updated***

Cheese. Considered a cheat by Paleo Purists. We hate the word cheat, by the way. So much so that we’ve written an entire post about it. Dairy is a gray area in Paleo Land and therefore considered a “Scarlett Letter” ingredient. We know that. But we have functioning brains, and decide for ourselves when and how we consume dairy. You can do whatever you want, it really doesn’t affect us. Love you, but can the dogma please. That being said, if your functioning brain tells you not to eat dairy, then we’ve added an avocado cream recipe that makes a mighty fine cheese alternative.

Ingredients

  • 5 poblano* peppers
  • 1 lb. fresh chorizo**, casings removed (slit the back of the sausage with a knife and unwrap the meat from the case) and crumbled
  • 4 oz. mushrooms, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • handful chopped cilantro
  • 3 oz. raw sharp cheddar
  • 2 oz. goat cheese
Avocado Cream
  • 2 avocados
  • 1 lime, juiced

Method

Preheat your oven to 450ºF.

Slice the tops off your poblano peppers (reserve them, minus the stem), then cut them in half, lengthwise. Remove the white membrane and the seeds. Coat in a little bit of fat and place in the oven to soften. We’re trying to roast and soften ‘em up before we stuff ‘em.

While the peppers are working in the oven, saute the chorizo, onions, garlic, mushrooms and the chopped pieces of the poblano pepper tops, until everything is soft, about 15 minutes. Remove from the heat and stir in the cheeses and cilantro.

Take the peppers out of the oven.

Using a spoon, stuff the chorizo filling into each pepper and place back into the oven to melt the cheeses and warm everything up.

If you don’t eat dairy, this is a great cheese substitute:

To make the avocado cream, use a fork to mash up the avocados with the lime juice. Serve with the rellenos.

*Poblano chile peppers are mild mexican chiles. Think of it as the less bitter, mexican version of green bell peppers. They’re found at most grocery stores, around the other chile peppers.

**If you can’t find fresh chorizo (dried chorizo is hard and usually labeled Spanish, fresh is soft and usually labeled Mexican), you could substitute fresh andouille or make the chili recipe from the chili cheese dog recipe.

25 thoughts on “Chile Rellenos (Mexican Stuffed Peppers)

  1. Jimmy Reply

    this was a good one, even better than the hot dogs, and i thought they were the pretty awesome.

  2. kt_simms Reply

    Magnifico! I roasted my poblanos on the stove with a couple of small tomatoes – threw half a tomato in with the avocado and the rest in with the chorizo. I didn’t have goat cheese so I thickened some plain yogurt as a sub. You guys are so gonna give leftovers a good name!

  3. ChrisB Reply

    Awesome! We had a little of the meat mix left over so if you are a ZOne follower and looking for 4 – 4 block protein meals, I would go with 1.25 lbs of sausage and get one more poblano and you can have 1.5 stuffed peppers for a 4/1 ratio protein to carb ratio for four meals. The store did not have ripe mangoes so we went with your simple grilled pineapple salsa. If you are interested, and add the extra protein, you can have 3/4 cup or so of the salsa with 1.5 peppers. This is all a giant guess depending on pepper size but I hope you get the idea. Eat a quarter of the avocado cream per meal and you are all set!

    Great stuff again guys, literally!

  4. Hannah Reply

    Thanks for posting this incredible looking recipe. I can’t wait to give it a try. I am thrilled there is an alternative to the dairy in the recipe.

  5. Jules Reply

    Was literally just craving a protein packed, no fried version of a chile rellenos so much so that I purchased 8 poblanos just this past Sunday – perfect post timing! Your food is phenomenal!

  6. Daina Reply

    These were freaking amazing! So easy and fast. Another recipe to recommend to my fledgling Paleo co-workers. Keep the awesome recipes coming!!! Love you guys!

  7. Anne Reply

    I just came across your website yesterday, and I’m in food heaven. I made the chile rellenos tonight and the cowboy skillet breakfast last night. Wow- were both amazing! Asian meatballs will be next! Thanks for such great recipes! And your website design is badass!

  8. Liz N. Reply

    Megan, I am totally making these for Super Bowl Sunday! I {heart} chorizo like none other and I think these will ROCK during out party. Oh, and I can’t forget the Asian meatballs too. These recipes are so timely and will keep me from caving into all the typical SB junk… Life without Health Bent would be…HELL.

  9. Megan Reply

    JUST made these (they’re still hot) and oh my gosh they are SO GOOD! I allow some dairy in my paleo/primal eating, so I smeared cream cheese (instead of the goat & cheddar) onto the pepper and then spooned the filling on top. Thank you for this! Delicious & spicy!

  10. Layne Reply

    Since it’s summer & we have no AC we roasted the peppers on the grill. SO good!!!

  11. Bill Reply

    I’d like to think that my Paleo dude was from Wisconsin like me and enjoyed cheese.

  12. Kathleen Reply

    These are delicious! I left the peppers whole and stuffed them like that so they’re easier to take to work for lunch. Great recipe :)

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