How to Make Chiles Rellenos: Traditional Recipe for Mexican Stuffed Peppers

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are milder, and jalapeños are more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients, while cauliflower is lower in carbs.

Roast the poblano peppers until charred and blistered.

Place roasted peppers in a plastic bag to steam for 10 minutes.

Peel off the charred skin and carefully make a slit in each pepper to remove seeds.

Heat oil in a skillet over medium heat and sauté onion and garlic until translucent.

Add ground beef to the skillet and cook until browned, about 5-7 minutes.

Stir in diced tomato, potato, carrot, peas, cumin, and oregano; cook until vegetables are tender.

Remove from heat and mix in cheese until melted and combined.

Stuff each pepper with the picadillo filling, pressing gently to secure.

In a bowl, beat eggs until frothy; dip stuffed peppers in flour, then coat with egg.

Heat oil in a frying pan over medium-high heat and fry peppers until golden brown, about 3-4 minutes per side.

Transfer fried peppers to a baking dish and bake at 350°F until heated through, about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens