Poblano Rellenos Appetizer or Just for 1 Meal

Savor the bold and smoky flavors of this Poblano Rellenos appetizer, a versatile dish perfect for a one-person meal or a sophisticated starter. Featuring a roasted poblano pepper stuffed with a cheesy, well-seasoned blend of cooked rice, black beans, diced onion, and fresh cilantro, this recipe balances hearty textures with vibrant Mexican-inspired spices like cumin and paprika. Quick to prepare in just 30 minutes, this dish is finished with a golden, bubbly layer of melted cheese and can be served with tangy salsa or creamy sour cream for added richness. Whether you're hosting a gathering or indulging in a solo treat, these poblano rellenos are a flavorful and satisfying option that will leave you craving more.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 1

Ingredients

• 1 piece Poblano pepper
• 0.5 cup Shredded cheese (cheddar, Monterey Jack, or a blend)
• 0.25 cup Cooked rice
• 2 tablespoons Black beans
• 2 tablespoons Diced onion
• 1 tablespoon Chopped cilantro
• 0.25 teaspoon Ground cumin
• 0.25 teaspoon Paprika
• 0.125 teaspoon Salt
• 1 teaspoon Olive oil
• 1 tablespoon Sour cream (optional, for garnish)
• 2 tablespoons Salsa (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Place the poblano pepper on a baking sheet. Roast it in the oven for 10–12 minutes, turning halfway through, until the skin is blistered and charred evenly.

Step 3

Remove the roasted poblano from the oven, and transfer it to a bowl. Cover the bowl with plastic wrap and let it steam for 5 minutes.

Step 4

Carefully peel off the charred skin from the poblano. Use a knife to make a slit down one side of the pepper and remove the seeds and ribs, being careful not to tear the pepper.

Step 5

In a medium bowl, combine the shredded cheese, cooked rice, black beans, diced onion, chopped cilantro, ground cumin, paprika, and salt.

Step 6

Stuff the poblano pepper with the cheese mixture, pressing gently to ensure it’s full but not overly packed.

Step 7

Brush the outside of the stuffed poblano with olive oil and return it to the baking sheet.

Step 8

Bake the stuffed pepper in the oven for 8–10 minutes, or until the cheese inside is melted and bubbly.

Step 9

Remove the poblano from the oven and let it cool for 2 minutes.

Step 10

Serve with sour cream and salsa on the side, if desired.

Nutrition Facts

Serving size	(309.0g)

Amount per serving	% Daily Value*
Calories	505.5

Total Fat 35.4g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 67.5mg	0%
Sodium 894.0mg	0%
Total Carbohydrate 29.9g	0%
Dietary Fiber 4.4g	0%
Total Sugars 6.6g
Protein 18.4g	0%

Vitamin D 12IU	0%
Calcium 464.7mg	0%
Iron 2.4mg	0%
Potassium 505.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 14.4%

Carbs: 23.4%