Charred Chili Relleno with Green Rice

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I really loved the poblano peppers! I added some ground beef to the filling and mistakenly used roasted red peppers instead of tomatoes, but the filling was absolutely delicious. I would add salt to the rice, use less lime zest, and more cilantro next time, but I was very impressed with the meal!! Just like anything, you have to take what's given and add your own twist. Thanks Rachael Ray! :

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These are great! I am a chili relleno lover! These are great to take to lunch and have all my fellow employees drooling around my office. A great substitute for the more fattening fried one. I still love that one too though (:-

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As a fairly new vegetarian, I'm always looking for easy and flavorful entrees. I am a very experienced cook and this recipe took more like 45 minutes to prepare. I added black beans (yummy to the recipe, and just a dash of balsamic vinegar (I know, not Mexican--really kicked up the flavor. My poblanos were really spicy. I like some heat, but perhaps using anaheim peppers would produce a milder taste. Rice was another matter. The flavors were really good, however, adding the green mixture toward the end just doesn't work. I made a traditional rice pilaf (long grain or Basmati, braising the rice with onion for a few minutes, then adding the green mixture (sans liquid, saute for a couple of minutes, then add simmering stock, cover and place in the OVEN, preheated, 350 deg, for 20 minutes--perfect every time! Flavors are very subtle, yet complex.

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This recipe was very flavorful and easy! My boyfriend and I loved this!

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A whole new meaning to Chili Relleno....zesty! The rice complemented the flavors in the Relleno perfectly.
The whole family joined in making this, it was fun and tasted great. Something we will definitely have again!

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We love to eat Mexican food so I was really excited when I saw this healthy Chili Relleno on 30 minute meals. I made it the next day, and it was sooo good! My friend and I whipped up some guacamole with baked chips and some margaritas for a healthier Mexican night. This recipe was so great, even the next day. I had a lot of leftover rice, so I used it to make a veggie and turkey (with leftover Thanksgiving turkey soup the next day, which was great too!

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I loved this 'healthy chile relleno' recipe. It looked so appetizing during the show that I jumped up and made it immediately with what I had in the house. I did not have poblanos or jalapenos, so I used red & orange bell peppers and pepperoncinis and topped the peppers with "Mexican" shredded cheese---delish. I did not have fresh spinach/cilantro on hand, so I made my own spicy mexican style rice to go along with it. I went a bit overboard on the spices, but nevertheless, I loved it!!! Thanks for all the ideas for the leftover filling, too!

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I made these this evening and they were incredibly delicious. I used Olive oil to saute the veggies instead of veg oil. I used regular crushed tomatoes with roasted garlic in stead of fire roasted and I used a 20oz bag of canned corn instead of off the cob. I omitted the jalapeno since the poblanos were much hotter than we expected. Overall, a great dish that we could barely stop eating. I might try this with red bell peppers next time instead of poblanos and add the jalepeno so they turn out spicy but not as spicy as these were. Highly recommened recipe.

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I made these for dinner last week. My boyfriend doesn't like really spicy food, so I stuffed green bell peppers instead of poblanos. He said he didn't like stuffed peppers, but have two servings! It was the perfect dinner for me and the perfect side dish for him!

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Overall I liked this recipe. Although it is a good healthy alternative to traditional chili rellenos, it really is just a stuffed pepper, so the name of the recipe is a bit of a misnomer. I also substituted black beans for the corn as I love black beans. I also am not a huge oregano fan?so I substituted chili power instead. So the recipe takes a bit more than thirty minutes?who cares?it is still pretty good.