This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

"We are making vegetarian Mexican!" says Rach. "That's right, people. We're making food that is so delicious and so substantial that even if you're a meat eater, you are going to be down with my vegetarian black bean and cheese-stuffed chile rellenos." She tops them with cilantro, scallions and pepitas. You can also follow John's lead and add sour cream and more hot sauce. These "beauties," as Rach calls them, are totally delish either way! 

Pro Tip from Rach: Try not to overhandle the charred peppers so you don't tear the flesh. If there are some seeds or little bits of skin left, that's okay.  

For more rellenos inspiration, check out Rachael's version with chorizo and her Turkey Rellenos


For the Peppers:
  • 6 or 7 large (6 to 8 inch) poblano peppers
For the Ranchero Sauce:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • Salt and pepper
  • 1 ½ teaspoons each ground cumin, ground coriander and dried oregano
  • 3 tablespoons mild chili powder or less of a hotter chili powder
  • 4 cloves garlic, chopped or crushed
  • Two 14-ounce cans crushed or fire-roasted tomatoes
  • 1 cup vegetable stock or chicken bone broth or stock
For the Bean Filling:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 large jalapeno or 2 medium peppers, seeded and chopped
  • 4 cloves garlic, chopped
  • Salt and pepper
  • A pinch of smoked cinnamon or ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Two 15-ounce cans black beans
  • 2 tablespoons cayenne pepper hot sauce, or to taste
To Serve:
  • Two 8-ounce bricks of cheese: cheddar and pepper Jack
  • Cilantro leaves
  • Thinly sliced scallions
  • Toasted pepitas


Serves: 4 to 6


For the peppers, char on open flame or under broiler evenly all over to blacken and loosen skin. Cover and let cool, then peel the peppers. Cut a slit along the top of each and scoop out seeds carefully.    

For the sauce, heat oil in skillet over medium to medium-high heat. 

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray 14-Inch Nonstick Skillet with Helper Handle

Rachael Ray
$49.99 $34.99

Add onion, season with salt and pepper and soften a couple of minutes. Add cumin, coriander, oregano, chili powder and garlic, stir a minute or 2 and add tomatoes and broth or stock. Simmer to thicken a few minutes, then purée until smooth.   

For the filling, heat oil in skillet over medium to medium-high heat. Add onions, peppers, garlic, salt, pepper, cinnamon, cumin and coriander and stir. Add beans and simmer to thicken. Add hot sauce.   

Heat oven to 425°F, with rack at center.  

Shred cheese and have toppings ready.  

In a large cast-iron skillet or casserole dish, slather half of the ranchero sauce. Fill the peppers with some cheese, fill with beans and top with remaining sauce. Top with remaining cheese and bubble and brown it in oven. Top with cilantro, scallions and pepitas and serve from pan.