Chiles Rellenos (Stuffed Peppers in Batter)

  • Total time - 50 minutes
  • Preparation - 20 minutes
  • Cooking time - 30 minutes
  • Servings: 4
  • Country: Guatemala
Golden-fried Chiles Rellenos topped with a red tomato sauce and sprinkled with parsley.

In this recipe, the peppers are filled first and then coated in batter. This is a different procedure from some other versions that batter and fry the peppers without filling. The key to success is a well-seasoned filling and properly whipped egg whites for the batter. For a crispier result, you can use more oil for frying. Serve hot with rice or fresh tortillas.

Ingredients

Ingredients for the Filling and Peppers

  • 4 pieces sweet peppers (red, green)
  • 300 g ground beef or pork
  • 1 piece potato, diced
  • 1 piece carrot, diced
  • 0.5 piece onion, diced
  • 1 clove garlic, minced
  • 0.5 cups peas, frozen or canned
  • vegetable oil
  • salt and black pepper

Ingredients for the Batter and Sauce

  • 3 pieces eggs, yolks and whites separated
  • flour, for coating the peppers
  • 2 pieces tomatoes, for the sauce
  • coriander or parsley, chopped

Instructions

Step 1: Preparing the Filling

In a pot with oil, sauté the onion and garlic. Add the ground meat and brown it. Add the potatoes and carrots, season with salt and pepper, and add a little water. Cook until the vegetables are tender. Finally, add the peas and remove from the heat.

Step 2: Preparing the Peppers

Wash the peppers and carefully cut them in half lengthwise. Remove the seeds and fill them with the prepared mixture of meat and vegetables. Set the peppers aside for now.

Step 3: Preparing the Batter and Frying

Whisk the egg whites with a pinch of salt until they form stiff peaks. Then, while stirring, gradually add the egg yolks. Coat the peppers in flour and then dip them into the egg batter so they are evenly coated. Heat oil in a pan and fry the peppers on both sides until they are golden and crispy. Drain the finished peppers on a paper towel.

Step 4: Preparing the Sauce and Serving

Blend the tomatoes with a little water and heat in a small pot. Season with salt and pepper. Serve the hot Chiles Rellenos topped with the tomato sauce. Garnish with fresh coriander or parsley.