Chile Relleno (Stuffed Peppers)

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In Guatemala chile rellenos are a very traditional dish. They might begin with chile dulce, a sweet bell pepper, or even something has hot as a jalepeño. They are stuffed with anything from potato to picada (minced chicken or pork with potato and other veggies and spices), but something they all have in common is that they are battered in an egg mixture and fried on a pan. This here that I have made is not at all near the traditional recipe. I’ve never seen beans or corn or even cheese inside Guatemalan chile rellenos. I would say these are more of a tex-mex adaptation. But what is so wonderful about this meal is they perfect are for catering to picky families. You can probably put anything in them you desire, and you can make them all distinct. For example, Héc loves rice, and I don’t generally care for it unless its fried up with egg, veggies and soy sauce (which actually sounds like a wonderful idea for an asian version of this dish). So I made his with rice, and mine with out. And because he is lactose intolerant it was easy to leave the feta cheese out of his.

I made this in a slow cooker, but you could prepare these in anything from the oven to a pressure cooker.

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Photos: Although you could use anything you like, I chose a smiple mixture or precooked beans and rice, jalapeño peppers, cheery tomatoes, feta cheese, and red onion mixed together and stuff into colorful bell peppers.

Chille Rellenos:

Peppers of your choosing (4 large bell peppers to 16 – 20 small jalepeños if you are daring). I just used bell because they are easy to stand in the slow cooker.

Filling:

I used 1 cup cooked beans, 1 cup cooked rice, 1/2 cup fresh corn cut from the cob, 2 jalapeño peppers minced, 1 cup cherry tomatoes halved, 1/4 cup feta cheese, 1/2 cup minced red onion, 6 garlic cloves minced. It didn’t need salt or pepper because I had already seasoned the beans and rice.

Directions:

Facilisimo! Cleanly slice the top of the chile off keeping both parts in tact. Clean out the white membranes and seeds so as to remove the bitterness (unless you desire the kick from the spicy peppers). Mix up all ingredients you desire together, making sure things like rice and beans and perhaps some meats depending on your cooking method are precooked. Fill the peppers with the mixture. If baking, put in a pirex baking dish with a little water at the base to help steam the chiles. Cook at 350 for 45min – an hour (baking times will vary depending on your ingredients) If making in a slow cooker, place the chiles inside, top upright. Pour about an inch of water around the base of the peppers to help steam them. Cook on high for 3-4 hours.

Other filling ideas:

Ground beef, pork or chicken; roasted chicken; cooked potatoes;fresh or frozen peas or corn; garbanzo beans; eggplant; fresh or stewed tomatoes; tomato salsa; samosa filing; a variety of cheeses. This is a prefect recipe for using up leftovers. Something I would like to try is a mild pepper with ground sausage, fresh mango, and brie. You name it, i bet it would work. Got any ideas? Let me know what you have tried!

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One Response

  1. I think the samosa filling is a great idea!
    We should also ask for some traditional Guatemalan filling 😉

    P.S.: it’s not that I’m lactose intolerant, I’m just lactose-challenged…

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