Stuffed Peppers, Mexican Style (Chiles Rellenos)

Name: Stuffed Peppers, Mexican Style (Chiles Rellenos)
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 500 g ground beef; water, as much as needed for cooking; 6 tomatoes; 1 medium onion; 1 bunch cilantro; 4 cloves garlic, finely chopped; 250 g green beans, chopped; 2 carrots, chopped; 250 g potatoes, chopped; 2 bay leaves; 2 sprigs thyme; 10 peeled, seeded pimento peppers (or other fleshy, mildly hot peppers); 6 eggs; oil for frying; salt and pepper, to taste

Time: 1 hr 20 min6 servingsapprox. 470 kcal / serving (estimated)approx. 27 g protein / serving

Stuffed Peppers, Mexican Style (Chiles Rellenos) (illustration)

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Method

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Cook the ground meat covered, seasoned with salt and pepper and covered with water, for about 30 minutes.
Meanwhile, cook together half of the onion, the quartered tomatoes and the cilantro.
Fry the other half of the onion with the garlic, bay leaves and thyme.
Add the green beans, carrots and potatoes, and cook until tender.
Shred the cooked meat, add it to the vegetables, heat through for a few minutes, then let it cool.
Shape the filling into small balls and stuff the previously roasted and peeled peppers with them.
Whip the egg whites to stiff peaks, then mix in the yolks one at a time.
Dip the stuffed peppers in the egg batter and fry them in hot oil.
To make the sauce, blend the remaining tomatoes, onion and cilantro with salt and pepper.
Place the fried peppers on plates, drizzle with the sauce, and serve with rice and tortillas.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Chiles rellenos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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