Stuffed Green Chili's

Stuffed Green Chili's Recipe

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Martha Robbins


I love chili rellenos but needed to eat a little healthier and less fried food.. if you like lots of flavor you will love this... just beware that sometimes your peppers might be hotter than you realize.


★★★★★ 1 vote

45 Min
20 Min


  • 6 large
    big jim green chili's
  • 6 large
    ears of corn, cut off the cob
  • 2 Tbsp
    canola oil
  • 1 medium
    onion, diced
  • 1 small
    fresh jalopeno pepper, seeded and diced
  • 2 large
    garlic cloves, minced
  • 1 can(s)
    15oz diced fire roastd tomatoes, drained well
  • 1 1/2 tsp
  • 1/2 tsp
    mexican oregano
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh ground black pepper
  • 2 Tbsp
    fresh lime juice
  • 1 - 1 1/2 c
    monterey jack cheese, shredded

How to Make Stuffed Green Chili's


  1. On a grill or under a broiler, char the green peppers til bubbled all over then put in a large bowl and cover with plastic, let them steam for a few minutes til the skins come off easily. Peel them and then slit one side and scoop out the seeds. Set aside.
  2. Heat the oil in a large skillet over high heat. When the oil starts to ripple add the corn, onion and jalopeno. Toss til veggies start to char on the edges (about 4-5 minutes). Reduce the heat to med and then add the garlic, tomatoes, and dry seasonings. Cook 2 more minutes then turn off the heat and sprinkle lime juice over the veggies.
  3. Place the green chili's in a baking dish and stuff each with as much veggie mix as they will hold. (mound whatever is left on top) Top each pepper with about 1/4 cup each of the cheese.
  4. Place under broiler til cheese is melted and slightly charred. Serve with your favorite rice.

Printable Recipe Card

About Stuffed Green Chili's

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy

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