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Baked Chile Relleno

Paleo Baked Chile Relleno Recipe

Course Main Course
Cuisine American, Mexican, paleo
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 279 kcal


Heat Rating: Medium

Serving Size: Serves 6-8

  • 6 poblano peppers
  • 1 lb ground grassfed bison
  • 1/2 teaspoon paprika
  • 1 teaspoon coriander
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 10 extra large eggs
  • 1/2 teaspoon arrowroot
  • 3 bunches green onion sliced


  1. Set your oven to broil. Place all 6 poblano peppers on a foil lined cookie tray and broil for 5 minutes on one side, flip and broil 5-7 minutes on the other side. Rotate and roast until skins on all sides are semi-charred, brown or loose, possibly another 3-5 minutes.
  2. While the peppers are in the oven brown the bison in a large skillet over medium heat.
  3. After five minutes, add the paprika, coriander, ½ teaspoon sea salt, ½ teaspoon black pepper and cayenne pepper to the bison. Stir to combine well. Bison will cook faster than ground beef (if you make a substitution, keep your eye on the meat as you move forward with the rest of the recipe.)
  4. When the peppers are done, remove them from the broiler and transfer them to a glass dish with a lid or a gallon size zip lock bag. Let them sit for 10-15 minutes.
  5. Preheat the oven to 375º F.
  6. While you’re waiting for the peppers to do their thing, crack 10 eggs into a large mixing bowl. Add ½ teaspoon black pepper, 1 teaspoon sea salt, arrowroot and whisk until combined.
  7. Slice green onions.
  8. Remove the peppers from the zip lock bag and gently peel the outer skin off the peppers. Take care when working with the peppers as they tear easily. Cut off the tops, remove the seeds and set aside.
  9. Gently stuff the bison mixture into each pepper and transfer each stuffed pepper to a 9x13 glass baking dish. Continue this until all peppers are stuffed.
  10. Pour the egg mixture between the gaps of the peppers in the dish.
  11. Top the egg and pepper dish with the sliced green onions.
  12. Bake for 35 minutes or until a toothpick comes out clean from inserting into the egg.
  13. Remove from the oven, let sit 5 minutes, cut and serve.
  14. Enjoy! :)
Nutrition Facts
Baked Chile Relleno
Amount Per Serving (1 g)
Calories 279 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 617mg26%
Carbohydrates 5g2%
Sugar 1g1%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.