Chiles Rellenos (honduran Stuffed Bell Peppers)

Chiles Rellenos is a popular dish in Honduran cuisine, featuring bell peppers stuffed with a savory filling and topped with a rich tomato sauce. This recipe offers a delicious taste of traditional Honduran flavors.

Chiles Rellenos (honduran Stuffed Bell Peppers)

Ingredients

  • 4 large bell peppers
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 cup shredded cheese
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tsp cumin
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions

  1. Preheat the oven to 350°F.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a skillet, cook the ground beef, onion, and garlic until the beef is browned. Drain any excess fat.
  4. Stir in the cooked rice, cumin, salt, and pepper. Remove from heat and let it cool slightly.
  5. Stuff the bell peppers with the beef and rice mixture, then top with shredded cheese.
  6. In a separate bowl, beat the eggs. Dip each stuffed pepper into the beaten eggs, then coat with flour.
  7. Heat vegetable oil in a large skillet over medium heat. Fry the coated peppers until golden brown on all sides.
  8. Transfer the fried peppers to a baking dish and pour the tomato sauce over them.
  9. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
  10. Serve the Chiles Rellenos hot, topped with additional tomato sauce if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
20g
Fat
12g

Supplies

Baking dish Skillet Mixing bowls

Tools

Knife Cutting board Measuring cups and spoons Frying pan Baking sheet

Serving suggestions

Chiles Rellenos are delicious when served with a side of refried beans and a fresh green salad.

Tips & tricks

For a vegetarian version, substitute the ground beef with cooked black beans and corn.

Cost

$15