Authentic home cooking from Mexico, with US measurements.

Originally published on Cookpad Mexico as Chiles rellenos de queso versión light

Light Cheese-Stuffed Poblano Peppers

Name: Light Cheese-Stuffed Poblano Peppers
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 2 large poblano peppers, roasted and peeled; 5.5 –7 oz panela or fresh cheese (that doesn't melt) (150–200 grams); 3 tomatoes; 1/4 onion; 1 garlic clove; 1 tablespoon oil; Salt and pepper to taste

LuzMa SG @LuzMa_SG

CDMX

I love stuffed peppers, but breading and frying them with flour is off my diet. So I make them without breading—they still turn out delicious and are low in calories and carbs.

LuzMa SG @LuzMa_SG

CDMX

I love stuffed peppers, but breading and frying them with flour is off my diet. So I make them without breading—they still turn out delicious and are low in calories and carbs.

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Ingredients

30 minutes

Serves 2 servings

2large poblano peppers, roasted and peeled
5.5–7 oz panela or fresh cheese (that doesn't melt) (150–200 grams)
3tomatoes
1/4onion
1garlic clove
1 tablespoonoil
Salt and pepper to taste

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Steps

30 minutes

1

Prepare the ingredients. Score an X on the skin of the tomatoes and cook them with the onion and garlic until the skins start to peel away.
2

Peel the tomatoes and blend them with the onion and garlic. Heat the oil in a skillet over medium heat and pour in the blended mixture. You can strain it if you prefer a smoother sauce without seeds.
3

Sauté the sauce until it changes color. Season with salt and pepper. Meanwhile, cut the cheese into medium pieces so they fit well inside the peppers. Stuff the peppers with the cheese.
4

Close the peppers and secure them with toothpicks. Place them on top of the sauce, cover, and heat through.
5

Place each pepper on a plate and cover with the tomato sauce. Serve with rice, beans, or your favorite side.

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Cooksnaps

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LuzMa SG @LuzMa_SG

Published in the US on August 16, 2025 14:01

CDMX

Mis pasiones son la lectura, el baile, los viajes y la cocina. Soy cocinera aficionada, me encanta probar recetas nuevas, experimentar con sabores, texturas y colores, y compartir lo que preparo. Sigo la dieta DASH para la hipertensión, por lo que mi alimentación se basa en vegetales, frutas, proteínas magras, legumbres, lácteos bajos en grasa, granos integrales y grasas buenas, y es baja en sodio y azúcares.