Puff Pastry Chiles Rellenos (Vegetarian)
This recipe for stuffed poblano peppers wrapped in puff pastry is going to become your favorite stuffed poblano pepper recipe. It is a vegetarian dish that is perfect for lunch or dinner. Easy to make and always a hit!
4 people
Calories: 562kcal
Ingredients
- 4 to 6 medium poblano peppers
- 1½ cups cooked brown rice
- 1 cup shredded cheese Monterey Jack, Mozzarella, White Cheddar, or your favorite melting cheese
- ½ cup chopped walnuts or pecans
- Salt to taste
- 400 g puff pastry
- All-purpose flour as needed for rolling out dough
- 1 egg beaten (for brushing, or use milk for a lighter option)
Instructions
- Roast the poblano peppers in the oven or on the stove until the skin blisters. Let them steam in a covered bowl, then carefully peel and devein, making a thin slit in the middle without cutting all the way through.
- Prepare the filling by mixing the cooked rice, shredded cheese, and chopped walnuts. Season with a pinch of salt.
- Roll out the puff pastry on a lightly floured surface and cut it into rectangles or triangles, depending on the number of chiles.
- Wrap the stuffed poblanos in the puff pastry, sealing the edges with your fingers.
- Brush with a beaten egg or milk to create a golden crust.
- Bake at 350ºF (180ºC) for 20-25 minutes, or until golden and crispy.
Notes
- Cheese Options: Monterey Jack, Mozzarella, White Cheddar, or any cheese that melts well.
- For a vegan version, brush with milk instead of an egg wash.
- Make-Ahead Tip: You can prepare the stuffed poblanos ahead of time and bake them when ready.
Nutrition
Serving: 1piece | Calories: 562kcal | Carbohydrates: 67g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 364mg | Potassium: 288mg | Fiber: 5g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 6mg | Calcium: 250mg | Iron: 2mg