Cheesy Chile Rellenos

How to Prepare:

Serves: 6


  • 1 box cheese rice
  • 12 roasted poblano peppers
  • 1 cup onion
  • 1 lb ground bison
  • 1½ Tbsp Mexican spice mix
  • 8 oz Cheddar cheese, shredded


  1. Cook rice according to package directions. Hold warm.
  2. Cut peppers in half and remove seeds, keeping stems intact.
  3. Sauté onions until soft. Add the bison, rice and the Mexican spice mix. Cook until the bison is fully cooked.
  4. Stir in 2 oz. of the cheese into mixture. Hold warm. Place ½ cup rice mixture in each half pepper. Top each half with ½ oz. of shredded cheese.
  5. Bake in a 350°F oven until the cheese is melted. Serve on a warm platter for buffet or if serving 2 peppers per guest.