Chiles Rellenos (Stuffed Peppers)

Name: Chiles Rellenos (Stuffed Peppers)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters corn oil; 3 eggs, separated; 118 milliliters all-purpose flour; 1 clove garlic, chopped; 227 grams lean ground beef; 1 onion, chopped; 4 fresh poblano chile peppers; 2 roma (plum) tomatoes, chopped; 4 servings salt and pepper to taste; 237 milliliters shredded mozzarella cheese

Chiles Rellenos (Stuffed Peppers)

Chiles Rellenos (Stuffed Peppers) might be just the side dish you are searching for. This recipe makes 4 servings with 357 calories, 26g of protein, and 18g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 294 would say it hit the spot. If you have corn oil, ground beef, roma tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Try Stuffed Poblano Peppers (Chiles Rellenos), Stuffed Poblano Chiles in White Rice (Arroz Blanco con Chiles Rellenos de Queso), and

Instructions

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered.

Ingredients you will need

Peppers

Equipment you will use

Broiler

Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.

Equipment you will use

Ziploc Bags

While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Ground Beef

Peppers

Garlic

Tomato

Onion

Beef

Equipment you will use

Frying Pan

Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.

Ingredients you will need

Shredded Cheese

Ground Beef

Peppers

Pepper

Seeds

Water

Equipment you will use

Toothpicks

Whip egg whites in a large glass or metal bowl until thick and fluffy.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add the egg yolks, and whip for a minute to blend in.

Ingredients you will need

Egg Yolk

Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden.

Ingredients you will need

Peppers

All Purpose Flour

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels, then serve on a large platter.

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

237milliliters

corn oil 3

eggs, separated 118milliliters

all-purpose flour 1clove

garlic, chopped 227grams

lean ground beef 1

onion, chopped 4

fresh poblano chile peppers 2

roma (plum) tomatoes, chopped 4servings

salt and pepper to taste 237milliliters

shredded mozzarella cheese

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Avinyo Cava Reserva with a 4.8 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.