Name: Chiles Rellenos (Stuffed Poblano Peppers) with Mexican Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 large poblano peppers (halved and seeded); 1 ½ lbs ground beef (lean); 2 cloves garlic (minced); 1 large onion (chopped); Cooking spray; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1/4 tsp ground cayenne pepper; 1/4 tsp ground paprika; 1/4 tsp ground dried chipotle pepper; 1/8 tsp sea salt; 1/8 tsp ground black pepper; 3 10 oz cans diced tomatoes with green chile peppers (no added salt); 3 cups shredded Mexican cheese blend; 1 cup long-grain white rice; 2 cups chicken broth (no added salt); 1/2 cup tomato sauce (no added salt); 1/4 tsp ground cumin; 1/4 tsp chili powder; 1 clove garlic (minced); 1 tbsp olive oil; Fresh cilantro (chopped (optional, for garnish))

The Chiles Rellenos with Mexican Rice fits beautifully into several Recipe Shop plans. It’s a standout for the Blood Sugar Balance Plan, with its lean ground beef, fiber-packed poblano peppers, and portion-controlled rice that keep energy stable. The Cravings Reset Plan applies as well, since the gooey melted cheese and bold spices hit that comfort-food satisfaction while staying mindful of sodium. With its garlic, cumin, oregano, and chili, it also belongs in the Anti-Inflammatory Reset Plan, drawing on fresh produce and healing spices to support wellness. And thanks to its nutrient density—protein, iron, B vitamins, and vitamin C from the peppers—it earns a place in the Brain & Mood Boosting Plan for long-lasting energy and mental sharpness.

Chiles Rellenos (Stuffed Poblano Peppers) with Mexican Rice

This take on Chiles Rellenos features hearty, flavorful stuffed poblano peppers filled with seasoned ground beef, tomatoes, and topped with melted Mexican cheese. To complete the meal, it’s paired with a side of light Mexican rice, making this dish balanced, low-carb, and low-sodium.