Baked Beef Chiles Rellenos Casserole


  • 8 large poblano peppers
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) diced tomatoes, drained
  • 2 cups Monterey Jack cheese, shredded
  • 3 eggs
  • 1 cup milk
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder


  1. Preheat oven to 350°F (175°C).
  2. Char the poblano peppers under the broiler or over an open flame until the skins blister. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins and make a slit down one side of each pepper to remove the seeds.
  3. In a skillet over medium heat, cook the ground beef with onion and garlic until the beef is browned and the onions are soft. Drain any excess grease.
  4. Stir in cumin, paprika, salt, and pepper. Add the diced tomatoes and cook until heated through.
  5. Stuff each poblano pepper with the beef mixture and place them in a greased baking dish.
  6. Sprinkle half of the cheese over the stuffed peppers.
  7. In a bowl, whisk together eggs, milk, flour, and baking powder. Pour this mixture over the peppers.
  8. Top with the remaining cheese.
  9. Bake for 35-40 minutes or until the center is set and the top is golden brown.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 70 minutes

Servings: 8 servings

Leave a Comment