The Tastiest Stuffed Poblano Peppers (Ever)

Looking for a cozy, satisfying dinner that’s packed with bold flavor and happens to be totally plant-based? These easy vegan Chile Rellenos are the answer. Made with roasted poblano peppers, a creamy dairy-free cheese filling, and a blanket of warm enchilada sauce, this take on the traditional Mexican dish skips the frying and the dairy but keeps all the deliciousness.

They’re simple to make, naturally gluten-free, dairy-free, and filled with wholesome ingredients like brown rice, corn, and our melty, spicy cashew-based queso. It’s a modern (and much easier) take on a classic comfort food.

This is the kind of dish that satisfies everyone - vegan or not - and works just as well for a casual weeknight as it does for a special dinner. Plus, everything bakes together on one tray. Easy clean-up = even more reasons to make it again.

What Is Chile Relleno?

Chile relleno tranlastes literally in Spanish as “stuffed chile”. The first record we have of it is in the 16th Century and is a traditional Mexican dish that originated in the city of Puebla. The classic version features a roasted poblano pepper, stuffed with cheese or meat, dipped in egg batter, and fried until golden. It's often served with a rich tomato-based sauce and is considered a special-occasion favorite, especially during holidays and family gatherings.

Our version celebrates those same bold, roasted flavors but swaps in whole food ingredients and our Darë Spicy Queso for a lighter, faster, plant-based twist. No eggs, no oil baths, just a baking sheet and some serious comfort.

 

What Ya’ll Need (and Why)

This ingredient list is short, sweet, and full of flavor - no complicated components here.

Poblano Peppers: 

These smoky, mild chiles are the classic vessel for Relleno, they soften perfectly in the oven and hold their shape while stuffed. Roast ‘em up and they develop that irresistible charred edge. Want more kick? Don’t deseed. Want it mellow? Scoop ‘em out.

Corn & Brown Rice:

A gluten-free dream team giving body and bite. Brown rice adds fiber and whole grain goodness, while sweet corn adds color, crunch, and summer vibes.

Darë Spicy Queso:

The melty magic that holds it all together. Our dairy-free queso is made from cashews and packed with bold flavor  that adds the creamy texture and spice you’d expect from a traditional filling, without any compromise.

Enchilada Sauce:

Store-bought or homemade, enchilada sauce ties everything together. It creates a warm, savory base for the peppers and adds saucy drama to each bite.

 

Is It Healthy?

This isn’t just comfort food, it’s feel-good food. Here's why:

Cashews (in our Spicy Queso) are rich in healthy fats, iron, and magnesium.

Brown rice gives long-lasting energy and fiber.

Poblanos are high in vitamin C and antioxidants.

And everything’s naturally vegan, gluten-free, and made with real ingredients you can pronounce. No junk, no gums, no fillers, just plants doing what they do best.

 

 

RECIPE:

Easy Vegan Chile Rellenos
Serves: 6–8
Prep Time: 30 minutes
Cook Time: 30 minutes

 

Ingredients

6–8 large poblano peppers (deseeded if you don’t want them spicy)

3 cups cooked brown rice

1 cup cooked corn

¼ cup diced red onion

1 4-oz can diced green chiles

1 TBSP lime juice

¼ tsp garlic powder

1 tub Darë Spicy Queso

1 15-oz jar enchilada sauce

For serving:

½ bunch cilantro, chopped

Extra melted Spicy Queso (optional)

Fresh lime wedges

 

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment.

Slice each poblano down one side to make a pocket. Remove seeds and place on sheet.

In a small saucepan, melt the Spicy Queso over medium-low heat, stirring frequently.

In a large bowl, combine brown rice, corn, onion, green chiles, lime juice, garlic powder, and melted queso. Stir until combined.

Spoon filling into each pepper generously. (Overflowing = encouraged.)

Bake for 25–30 minutes, until the peppers are soft and slightly charred.

Meanwhile, warm enchilada sauce in a small pot.

To serve: Spoon enchilada sauce onto a plate, top with a stuffed pepper, and finish with chopped cilantro, fresh lime, and extra queso if you’re feeling wild.

 

* Tip: Any extra filling makes a great burrito stuffing or taco topping!