Youth Haven’s Chef Pete’s – Dulce Chile Relleno (Stuffed Sweet Peppers)


  • 4–6 Sweet peppers, ½ and remove seeds & stems.
  • 6 ripe, medium tomatoes, (roma, or vine ripened)
  • 6 fat garlic cloves
  • one medium-large onion, sliced into ½ inch wedges or slices
  • 2 small jalapeños
  • 1–2 tablespoon olive oil
  • 1 can black beans, drained and rinsed (seasoned or Cuban Style are nice)
  • 4–6 ounces grated jack cheese or Mexican Queso fresco (or 1 cup vegan herbed tofu ricotta)
  • ½ cup Vegetable stock
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons tomato paste (optional, but good)
  • ¼ cup fresh cilantro plus more for garnish

Serve with rice on the side or add cooked rice to the filling, sour cream, toasted pumpkin seeds, cilantro


Preheat oven to 450 degrees

Cut and dice tomatoes, onion, garlic, and jalapenos (wear gloves) and arrange them on a sheet pan. Also ½ Sweet peppers drizzle in Olive or Canola Oil in a separate sheet pan. (If you’d Like you can also char the peppers on a gas Grill and then sprinkle with salt & pepper to Taste) Then set aside until later, continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy.

Meanwhile make your filling. Mix the beans (drained, rinsed) with the cheese. (If going vegan, mix the beans with 1 cup of vegan Herbed Tofu Ricotta) Then chop and mix in 1/3 rd of the onion, tomato, and garlic. Season the mixture with salt and pepper to Taste.

Take the ½ Sweet Peppers and place them cut side up onto a pan sprayed large baking dish and fill with bean mixture.

Make Ranchero Sauce. Place the other half of the onions into a blender with the tomatoes, pan juices, jalapeño, garlic, ½ cup stock, cumin, Coriander chili powder, oregano, salt, tomato paste and fresh cilantro – and blend until smooth. Set aside.

In a large baking dish (or oven proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce one. Pour the rest of the flavorful ranchero sauce over top. At this point you could add more shredded cheese to the top, or leave it off.

Cover with foil and bake 15-20 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.

Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.