Stuffed Peppers (guatemalan Chiles Rellenos)
Stuffed peppers, known as Chiles Rellenos in Guatemala, are a delicious and flavorful dish that combines the richness of meat and the mild heat of peppers. This traditional Guatemalan recipe is perfect for a hearty and satisfying meal.
Ingredients
- 4 large poblano peppers
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup shredded cheese
- Vegetable oil for frying
Instructions
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place them in a plastic bag and let them sweat for 10 minutes. Peel off the skin, make a vertical slit, and remove the seeds.
- In a skillet, cook the ground beef, onion, and garlic until the meat is browned and the onion is soft. Add the cooked rice, cumin, paprika, salt, and pepper. Mix well and remove from heat.
- Stuff the poblano peppers with the meat and rice mixture, then sprinkle with shredded cheese.
- In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer and pour over the stuffed peppers.
- Heat vegetable oil in a large skillet over medium-high heat. Carefully place the stuffed peppers in the skillet and fry until the cheese is melted and the peppers are slightly charred.
- Serve the stuffed peppers hot, with the tomato sauce mixture spooned over the top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Skillet Saucepan Plastic bag Large skillet
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the stuffed peppers with a side of refried beans and a fresh green salad.
Tips & tricks
For a spicier version, you can use jalapeño peppers instead of poblano peppers.
Cost
$15