Chiles Rellenos (Stuffed Peppers) Recipe -
Chiles Rellenos (Stuffed Peppers) Recipe

Chiles Rellenos (Stuffed Peppers)

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"This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice."

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Ingredients Edit and Save

Original recipe makes 4 stuffed peppers Change Servings


  1. Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
  2. While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
  3. Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
  4. Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
  5. Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2004

This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.

Most Helpful Critical Review
Jun 20, 2011

This was good but my family says they wouldn't want it again. I thought it was good but alot of trouble. Not worth the time it took.

Nov 15, 2004

My husband's parents were born and raised in Mexico. Therefore he is used to having authentic mexican food and he really likes these. Thanks for a great recipe.

Jan 12, 2007

This was always a dish my husband and his brother requested and always a dish that I feared! Followed the directions EXACTLY and ended up with two very happy Mexican men!Would definitely do agaain.

Mar 31, 2005

muy tasty recipe. I omitted the beef, since I hate it, just stuffed them with cheese. I also used big fat jalapenos instead of poblanos, which are smaller but look a lot nicer and taste better when roasted. I am subtracting a star for the choice of cheese--mozzarella is a bit too bland. something stronger like sharp cheddar would hold up well.

May 31, 2006

I have made these before and they are absolutely wonderful......if you can't take the heat, you can use anaheim peppers instead. Because I haven't found a good recipe for ranchero sauce, we purchase it from our favorite Mexican restaurant and spoon over the top of the peppers. These freeze well also, so if you are taking the time to prepare them already, take a little extra time to prepare some for freezing.

Jan 27, 2008

This is a somewhat labor-intensive recipe, but well worth making. I substituted 1/2 cup tomato/chipotle salsa for one of the tomatoes. My husband's comments: "You can make this one again. The poblano peppers are just spicy enough, but not over can make this again." He usually doesn't repeat himself like that. These were very tasty!

Mar 13, 2006

Reminded me of summers at my abuelitas house. I used mexican queso fresco (Cacique Brand) because that's what I remember my granma using. Other than that I followed the recipe exactly. Finally, a trully authentic Mexican recipe just like my granmas!!!!


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  • Calories
  • 808 kcal
  • 40%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 70.6 g
  • 109%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 270 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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