Chiles Rellenos are a traditional dish in Guatemala. They are widely eaten across the country, especially for family meals.In Guatemala, they are usually filled with a vegetable mixture, dipped in egg batter, and lightly fried. They are then served with a simple tomato sauce. This version follows the common home-style preparation and keeps the dish fully vegetarian.
😌 Difficulty: Medium
⏱️ Preparation time: 30 minutes
🔥 Cooking time: 30 minutes
⏳ Total time: 1 hour
👥 Servings: 4
Ingredients
- 4 large bell peppers
- 2 medium potatoes, peeled and diced
- 1 carrot, finely diced
- 100 g green beans, finely chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 eggs (separated)
- 2 tablespoons flour
- Oil for frying
- Salt
- Black pepper
For the tomato sauce:
- 3 ripe tomatoes
- 1 small onion
- 1 garlic clove
- 1 tablespoon olive oil
- Salt
Typical side:
- White rice
- Corn tortillas
Instructions
- Roast the bell peppers over an open flame or in the oven at 220°C until the skin blisters and darkens. Place them in a bowl and cover for 10 minutes. Peel off the skin carefully.
- Make a small cut on one side of each pepper. Remove seeds gently without tearing the pepper.
- Boil diced potatoes and carrot in salted water for about 10 minutes until soft. Add green beans during the last 3 minutes. Drain well.
- In a pan, heat a little oil. Cook chopped onion and garlic until soft. Add the cooked vegetables, salt, and black pepper. Mix well and let cool.
- Fill each pepper with the vegetable mixture. Close gently.
- Beat egg whites until stiff peaks form. In a separate bowl, lightly beat egg yolks. Fold yolks into the egg whites gently.
- Lightly dust each stuffed pepper with flour.
- Dip each pepper into the egg mixture, coating evenly.
- Heat oil in a pan over medium heat. Fry peppers carefully until golden on all sides. Remove and drain on paper towel.
- For the sauce, blend tomatoes, onion, and garlic until smooth. Cook in olive oil for about 10 minutes until slightly thickened. Add salt.
- Serve the stuffed peppers warm with tomato sauce, rice, and tortillas.
SpinThatCuisine Tip 💡
Make sure the vegetable filling is completely cooled before stuffing. Warm filling can make the pepper tear and the egg coating slide off during frying.