Guatemalan chiles rellenos are bell peppers stuffed with meat and vegetables, battered with egg and fried, bathed in tomato sauce.
It’s an elaborate, festive dish, very popular at family celebrations and special gatherings in Guatemala.
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Guatemalan Stuffed Bell Peppers
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 pieces
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 8 of bell peppers
- 400 g of ground beef or pork (about 14 oz)
- 1 of carrot, in small cubes
- 1/2 cup of peas
- 1 of onion, chopped
- 4 of eggs, separated
- 1/2 cup of flour
- to taste of oil, for frying
- 4 of tomatoes, roasted
- to taste of salt
Instructions
- Prepare the peppers, lightly roast the bell peppers and carefully remove the outer skin, keeping them whole. Remove the seeds through a small cut.
- Make the filling, cook the ground meat together with the carrot, peas, and onion until tender.
- Stuff, stuff each pepper with the meat and vegetable mixture.
- Batter, beat the egg whites to stiff peaks and gently fold in the yolks. Dredge each stuffed pepper in flour, then dip in the beaten egg.
- Fry, fry the battered peppers in hot oil until golden on all sides.
- Make the sauce, blend the roasted tomatoes with salt until smooth, and heat in a pot.
- Serve, serve the stuffed peppers bathed with the hot tomato sauce.
Tips for getting it right
- Carefully removing the peppers’ skin helps them turn out more tender and easier to eat.
- Beating the egg whites to stiff peaks well is key to a fluffy batter.
- Frying over medium heat lets the batter brown without burning before the filling is fully heated through.
- It’s an elaborate dish, ideal for special occasions.
Traditional variations
- It’s a festive dish, very popular at family celebrations in Guatemala.
- Some families add raisins or olives to the filling for extra flavor.
How to serve
Chiles rellenos are served hot, bathed with tomato sauce.
They’re an elaborate, festive dish, very popular at family celebrations in Guatemala.
Recommended sides
- White rice
- Corn tortillas
Did you know?
Guatemalan chiles rellenos stand out for using sweet bell pepper, without heat, unlike spicier Mexican versions.
It’s considered an elaborate, festive dish, traditionally reserved for special occasions.
Frequently Asked Questions
They're bell peppers stuffed with meat and vegetables, battered with egg and fried, bathed in tomato sauce.
No, sweet bell pepper is used, without heat, unlike other spicier versions from the region.
Beating the egg whites to stiff peaks well before folding in the yolks is key to a light, fluffy batter.
It's an elaborate, festive dish, traditionally reserved for family celebrations and special occasions.
