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Grilled Stuffed Chili Rellenos or Green Bell Peppers

User Rating 5 Star Rating (3 Reviews)


Grilled Stuffed Chili Rellenos or Green Bell Peppers

Grilled chile rellenos

Photo by Bush's® Beans

This recipe can be used to make either vegetarian Mexican grilled stuffed chile rellenos using poblano peppers, or, if you don't have poblanos, you can stuff green bell peppers instead for a dish similar to traditional chile rellenos. For a vegan and reduced fat version, omit the cheese.Recipe courtesy of Bush's® Beans.

If you like vegetarian chile rellenos, you may also want to try these vegetarian chile rellenos with black beans.

Looking for more vegetarian or vegetable grill recipes? Look no further! There's plenty of vegetarian and vegetable grill recipes here.


  • ​6 large poblano chiles or green bell peppers
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapenos, seeded and chopped
  • 1/2 red bell pepper, finely chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tsp ground cumin
  • 1 28 ounce can vegetarian baked beans, drained
  • 1-3 tsp hot sauce, to taste
  • 12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
  • salt, to taste
  • freshly ground black pepper, to taste


Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.

Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.

Remove pan from heat and stir in baked beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.

Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes.

Remove from grill and serve at once.

Enjoy your vegetarian chilie rellenos!

Like these healthy vegetarian chili rellenos? Here's more fantastic meatless Mexican recipes you'll enjoy:

User Reviews

Reviews for this section have been closed.

 5 out of 5
Wow Wow Wow, Guest Borntrager

These stuffed poblanos are incredible. We used only one jalapeno, with habenero cheese while omitting the hot sauce. Also adding a cup of brown rice to the mix, which seemed to bring the heat down to a moderate level. We like the firey kick, so next time we will add the hot sauce. The smokey flavor of the poblanos were furher enhanced by the addition of oak and apple wood chips on the grill. Four thumbs up and two dog tails wagging!

3 out of 3 people found this helpful.

See all 3 reviews

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