Chili Relleno Recipe – Cuban Style

My chili pepper expedition continues with this chili relleno recipe using the mild Anaheim chili pepper. I love bell peppers. They show up often in Cuban cooking. They are uber mild, even sweet, and I am not at all afraid of their impact on my palette. But the longer, skinnier and smaller chili that promises everything from death-defying heat to a slight tickle on your tongue? Yup. Scared of those.

There are so many types of peppers, with varying levels of heat, methods of cooking and uses and I was missing out on all the mild varieties that would go great in my cooking. Its time to face my fears and learn to work with the heat to achieve the perfect taste for my family’s palate.

Chili Relleno Recipe

This is not a traditional Chili Relleno recipe. I decided to stuff my Anaheim peppers with a mixture of decidedly Cuban flavors. The Anaheim is a mild pepper, especially after removing the seeds. The less green, and more red, an Anaheim has, the more heat it will produce. In general, the hottest peppers are small and less green.

Traditional chili relleno recipe call for lots of cheese and different methods of cooking {frying, etc}. There are a ton of delicious recipes out there for the more traditional variation of stuffed peppers. But this recipe is my take on it.

What you need…
Anaheim Chili Peppers
Ground chicken
Rice, cooked {I used brown}
Black beans, rinsed
Tomato

Tomato Sauce
Onion, chopped
Garlic, chopped {one clove is shown, but I actually use more. Like 3 cloves.}
Seasonings: salt/pepper, cumin, paprika, garlic/onion powders, oregano
Dollop of sour cream
Sprinkle of cheese

How to Make Chile Relleno – Step by Step Instructions
Boil the peppers for about 10 minutes each {you can also roast them, but I was short on time}
Once done, cut a slit down the side with a sharp knife. Remove the seeds and ribs, creating a pocket for your stuffing to sit in. *Tip: do this under running water. Much easier
Line the peppers in a baking dish
Chili Relleno Stuffing Mixture
Saute onions, garlic, tomato and ground chicken in some olive oil.
Once browned, add tomato sauce and scrape up any brown bits.
Add rice and beans and let all the stuff incorporate.
Season! And be sure to season throughout every step! Taste to decide what is needed.
Stir in a dollop of sour cream
Stuff them bad boys to the brim, top with cheese
Into a 350 degree oven for about 20 minutes

Chili Relleno Cuban Style was a huge hit with my family and a friend who happened to pop in for dinner. We all really loved the recipe! The Anaheim Chili Peppers were not overpowering, the cumin reminded me of traditional Cuban dishes and the mixture had a slight creamy texture from the tiny bit of sour cream. It was delish and will certainly be made again and again!