It's Only Fair To Share...Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

I’m sorta on a diet so I’ll be honest here I have not been cooking anything very interesting, and when I do, the last thing I’m thinking of is grabbing my camera.  My bad, I know.  As I was cruising through my site here I came across this lovely recipe that fits well into my whole diet thing so I decided to repost it.

I love chiles.  I mean really, they make everything taste better whether it be pasta dishes, scrambled eggs, various Mexican foods, and even pizza.  I love ’em!  And I love chile rellenos but the batter on them is fattening and usually thick and soggy, which is a total drag, so I like to make stuffed poblano chiles with different things in them like ground beef or turkey, but these are vegetarian.

Start with some poblanos (pasillas).  They need to be roasted and you can do that on your bbq like I did, or on a flat iron skillet or over the flame of your stove.  You want a little black on each side but don’t over do it.  So you’ll roast them for about 5 minutes on each side and then put them on a plate covered tightly with plastic wrap so that they sweat a little.  Wait a few minutes and then peel the outer skin using paper towels.


Clean out the seeds by scraping them out with a spoon.

Not make some brown rice in a little chicken stock and tomato paste for lots of flavor.



In a large pan saute a small red onion, and a diced red bell pepper in a little olive oil.  Add some crushed garlic and then a can of drained pinto beans, 1 cup of crushed or diced tomatoes, 1 cup of corn and a full bag of spinach!




Be sure to season well with salt, pepper, cumin and Mexican Oregano!  Add the rice when it’s done cooking (I didn’t need to add all of it so you decide how much you want in there).


Now your chilies are all opened up and ready for stuffing!



Now the two cheese I like to use for this dish are sharp cheddar and cotija cheese.  So top with the cheddar and then bake them off till they’re all melty and delicious!


Stuffed Chiles with Spinach & Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 8 poblano chilies, roasted, peeled and cleaned out
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 up frozen corn
  • 1 cup canned diced tomatoes
  • 1 small bag or 4 cups spinach
  • 1 small can pinto beans, rinsed and drained
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cotija cheese, shredded
  • 1 T. Mexican Oregano
  • 1 heaping tsp. crushed garlic
  • 1 tsp. dried cumin
  • 2 tsp. salt
  • ½ tsp. pepper
  • 2-3 cups cooked brown rice
  • RICE
  • 2 cups chicken stock
  • 1 cup brown rice
  • 1 heaping T. tomato paste
  1. Preheat oven to 375 degrees.
  2. Roast your peppers directly over the flame on your stove, on the bbq grill, or a dry cast iron skillet until they blacken.
  3. Don't over roast till they are totally black, just about 5 minutes on each side over high heat.
  4. Place them on a plate in a single layer and cover tightly with plastic wrap and set aside.
  5. In a medium pot heat the chicken stock till it simmers and then add the rice and tomato paste.
  6. Cook the rice and then set aside when done.
  7. In a large skillet drizzle in some olive oil and turn the heat to medium high.
  8. Add the onion and bell pepper and sauté till soft.
  9. Now add the corn, beans, diced tomatoes, and crushed garlic and stir and sauté for about 5 minutes.
  10. Add the salt and pepper.
  11. Now turn off the heat and add the spinach and fold the mixture over on itself till the spinach is wilted.
  12. Add the rice, about 2-3 cups.
  13. Now in between two paper towels, gently peel each chile.
  14. Make a slit with a knife up the side of each chile.
  15. Clean out each chile of the seeds, with a spoon.
  16. Now stuff each chile with the rice and veggie mix.
  17. Top with cheddar cheese and bake for 20-25 minute or until the cheese is all melty and everything is heated through.
  18. Top with a little cotija cheese and serve.


Stuffed Chiles with Spinach & Rice

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: