These delicious chiles rellenos de carne molida (peppers stuffed with ground beef) are an easy Mexican dinner the whole family can enjoy. You can make them just in time for Cinco de Mayo! If you enjoy this dish, check out my recipe for rajas con queso. next.
These chiles rellenos are not fried like traditional Mexican style stuffed peppers which makes them so much better for you.
Though not fried they’re still super flavorful and yummy! Oh and since they’re not fried they’re also so much easier to make. And less messy!
What kind of chilies do you use for Chiles rellenos?
Poblano peppers are the most popular but Anaheim peppers are another great option.
If you’re wondering what the difference is between the two, check out this guide.
What is the difference between a Chile relleno and a Chile poblano?
A chile relleno is a “stuffed pepper” and a Chile poblano is a “poblano pepper”.
- ground beef
- poblano peppers
- white onion
- garlic cloves
- roma tomatoes
- serrano pepper
- canned corn
- salt and pepper to taste
- shredded mozzarella cheese
- ground cumin
- chicken bouillon
- Mexican oregano
How to make chiles rellenos de carne molida
Wash and dry the peppers. Place them on a foil lined baking sheet.
Broil the peppers for about 10 minutes. Then remove the baking sheet from the oven and turn the peppers over.
Continue to broil the peppers for about 8 more minutes or until they look like the photo below.
Then transfer the peppers to a plastic bag to sweat for about 20 minutes.
While waiting on the peppers to sweat we can start working on the filling.
Heat up a skillet over medium heat. Add the ground beef to the skillet.
Break up and crumble the ground beef with a spatula.
Once the meat is halfway cooked through, add the diced onion and minced garlic.
Season with salt and pepper and continue to cook for a few more minutes or until the ground beef is cooked through.
Then add the drained canned corn to the skillet and stir.
Transfer the ground beef and corn mixture to a large bowl.
Leave about 1 tbs of grease in the skillet.
Add the chopped cilantro to the bowl and mix well. Now let it cool.
Once cooled, add the shredded mozzarella cheese to the bowl and mix well.
Now it’s time to peel and seed the roasted peppers. Peel them carefully as they’re very fragile.
After peeling, make a slit in the chilies and scoop out the seeds.
Stuff the peppers with the ground beef filling. Set aside.
Cut the tomatoes into chunks and add them to the blender along with the serrano pepper, onion piece, garlic clove, ground cumin, chicken bouillon and oregano.
Blend until smooth. Heat up the skillet with the little bit of grease that was left in it over medium heat.
Once hot, add the salsa and let cook for a few minutes.
Then place the stuffed poblano peppers in the skillet with the salsa.
Cover and cook over medium heat for about 10 minutes or until the cheese has melted.
What to serve with stuffed poblano peppers?
Looking for more recipes using ground beef? Check these out:
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Chiles rellenos de carne molida recipe
Ground beef stuffed poblano peppers are such a delicious meal that will impress your friends and family.
It’s a pretty easy meal to make especially considering that there’s no frying involved.
I hope you enjoyed today’s recipe and I hope you like it as much as we do.
Don’t forget to rate this recipe and leave your comments down below.
Thanks for visiting, see you soon!
Chiles Rellenos de Carne Molida
Chiles rellenos de carne molida are an easy and delicious Mexican recipe for poblano peppers stuffed with ground beef.
- 1 1b ground beef
- 8 poblano peppers
- 1/2 white onion 1/4 diced for the ground beef 1/4 for the sauce
- 2 garlic cloves
- 6 roma tomatoes
- 1 serrano pepper
- 1/3 cup chopped cilantro
- 8.5 oz canned corn drained
- salt to taste
- black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 tsp ground cumin
- 1 1/2 tsp chicken bouillon
- 3/4 tsp Mexican oregano
Wash and dry the poblano peppers. Then place them on a foil lined baking sheet.
Broil the peppers for 10 minutes. Then remove the baking sheet from the oven and flip the peppers over and continue broiling for another 8 minutes.
Transfer the peppers to a plastic bag to sweat for about 20 minutes.
Heat up a skillet over medium heat. Add the ground beef. Use a spatula to break up and crumble the ground beef.
Once the ground beef is halfway cooked through add the diced onion and 1 minced garlic clove.
Season with salt and pepper. Continue to cook for a few more minutes or until the ground beef is cooked through.
Add the drained corn to the skillet and stir.
Transfer the ground beef and corn mixture to a large bowl. Leave about 1 tbs of grease in the skillet.
Add the chopped cilantro to the bowl and mix well. Let the mixture cool.
Once cooled add the shredded cheese and mix again.
Peel the poblano peppers carefully. Then, make a slit in the peppers and scoop out the seeds and discard.
Stuff the peppers with the ground beef filling and set aside.
Cut the tomatoes into chunks and put them in the blender along with the serrano pepper, 1/4 onion, garlic clove, ground cumin, chicken bouillon and oregano. Blend for a couple minutes or until smooth.
Heat up the skillet with the grease over medium heat. Once hot add the blended salsa. Cook for a few minutes.
Then place the stuffed peppers in the skillet with the salsa. Cover and cook for about 10 minutes or until the cheese has melted.
Serve and enjoy!