American Chile Relleno

American Chile Relleno Recipe

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Pat Cullinan


An easy American classic stuffed bell pepper recipe with a Mexican flare.


☆☆☆☆☆ 0 votes

20 Min
1 Hr 20 Min


  • 4
    bell peppers
  • 2 lb
    ground chuck
  • 15 oz can(s)
    spanish rice
  • 8 oz
    quesadilla semi-soft cheese for melting with jalapenos
  • 10 oz can(s)
    enchilada sauce
  • 8 oz
    mexican cheese dip
  • 1 1/2 tsp
    adobo all purpose season salt

How to Make American Chile Relleno


  1. Preheat oven to 350
  2. Season ground chuck with Adobo while browning.
    Add Spanish rice and simmer till slightly reduced
    Strain excess fat and sauce and set aside.
  3. Core Bell peppers and clean out the seeds and veins
  4. Slice Quesadilla cheese into pieces
  5. Spoon in a little beef and rice mixture into pepper add cheese and repeat layers of mixture and cheese till pepper is full.
  6. Stand peppers up in small casserole or backing dish and place in oven 45 min - 1 hour until pepper is tender and filling is hot.
  7. Remove from oven and let rest 10 minutes.
  8. Heat up enchilada sauce
  9. Heat up cheese dip.
  10. Lay single pepper on its side in the middle of a dinner plate. Slice open long way and drizzle with enchilada sauce and cheese dip. Repeat for 4 dinner plates
  11. Enjoy.

Printable Recipe Card

About American Chile Relleno

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican

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