• 7-8 large poblano peppers (deseeded if you don’t want them spicy)
  • 3 cups cooked brown rice
  • 1 cup corn
  • 1 cup cilantro chopped
  • ¼ cup diced red onion
  • 1 - 4oz can diced green chiles
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt to taste 
  • Creamy Poblano Cheese sauce 
  • Tomate Frito


Preheat the oven to 450. Take each pepper and slice down one side to create a pocket.  Remove the seeds with a spoon if you do not want them to be spicy (and it can get very spicy), then set aside. In a large bowl add the rice, corn, green chilies, onion, cilantro, garlic/ onion powder, lime juice, and 1 cup of poblano cheese sauce.  Stir to mix well and salt to taste. Spoon the rice mixture into each pepper, filling each one full, then place on a parchment lined baking sheet. Roast in the oven for 20-25 minutes or until the peppers begin to char. Allow to cool slightly then top with more poblano cheese sauce and serve over Tomate frito.


Makes 4-6 servings.


  1. Loretta on April 19, 2021 at 8:42 pm

    I LOVE Chili Relleno’s and can’t wait to try your Vegan version, they look so delicious! As a side note, your recipes calls for parchment lined tray in a 450 degrees oven, The box of parchment paper I have states safe up to 420 degrees. Perhaps there are different brands that can withstand higher temperatures, but you might want to confirm what it states on the box you are using. I would hate for someone to have a fire in their oven!

  2. Dianna on April 20, 2021 at 7:27 am

    Thank you Kiki. I’ve been thinking about Chili Rellenos since going Vegan 3 1/2 yrs ago. Looks delicious as well as easy to make .

  3. Christina on April 22, 2021 at 12:25 pm

    I made this. It was delicious. My husband and I were burning our tongues off but we didn’t care. So yummy. Thxs Kiki!

  4. Elaine on April 25, 2021 at 2:45 pm

    You did it again Kiki, made these today. Absolutely delicious!!!

  5. P Romano on April 27, 2021 at 3:43 pm

    Is there a way to get a nutrition information on the recipes?

  6. Tomate Frito | Plantiful Kiki on April 29, 2021 at 7:36 am

    […] Heat a pot to medium high heat. Add the onions and garlic to the pot with 1-2 tbsp of water and cook down until onions begin to soften.  Add diced tomatoes and cook for 15 minutes stirring occasionally, making sure the mixture is not burning at the bottom.  Once done cooking, turn off the heat and transfer tomato mixture to a blender.  Add bouillon and give the mixture a few pulses. You still want it to have some texture so do not overblend.  Enjoy on tostadas , or in the Creamy Black Bean Soup (link), or with the Cheesy Vegan Chile Relleno.  […]

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