Recipes Cuisine Latin American Mexican Chiles Rellenos (Stuffed Peppers) 4.4 (166) 141 Reviews 31 Photos This recipe for chiles rellenos takes a little bit of time, but it is worth every minute. Serve this traditional Mexican dish with a side of Spanish rice. Provecho! Submitted by Adriana Updated on November 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 31 31 31 31 Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 4 Yield: 4 stuffed peppers Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 4 fresh poblano chile peppers ½ pound lean ground beef 2 Roma (plum) tomatoes, chopped 1 onion, chopped 1 clove garlic, chopped salt and pepper to taste 3 eggs, separated 1 cup shredded mozzarella cheese ½ cup all-purpose flour 1 cup corn oil Directions Gather all ingredients. Dotdash Meredith Food Studios Roast whole peppers over an open flame on a gas stovetop burner, turning frequently, until skins are evenly black and blistered. Transfer peppers to a resealable plastic bag. Seal the bag and let peppers sweat for a while; this will allow the skins to peel off easily. Dotdash Meredith Food Studios While the peppers are sweating, cook ground beef in a skillet over medium-high heat evenly browned and crumbly, 5 to 7 minutes. Add tomatoes, onion, and garlic; cook for a few more minutes. Season with salt and pepper. Dotdash Meredith Food Studios Wear food-safe gloves if desired and remove peppers from the bag. Peel off and discard burnt skins. Run peppers under cool running water to rinse away any burnt pieces, then blot dry with a paper towel. Make a small vertical slit in the side of each pepper. Remove the seeds and veins through the slits. Dotdash Meredith Food Studios Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks. Dotdash Meredith Food Studios Beat egg whites in a large glass or metal bowl until thick and fluffy. Beat in egg yolks until blended in, about 1 minute. Place flour in a shallow bowl. Dotdash Meredith Food Studios Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat stuffed peppers with a light dusting of flour, then dip into eggs until fully covered. Carefully place peppers into hot oil and fry on both sides until golden. Drain on paper towels, then serve on a large platter. Dotdash Meredith Food Studios Recipe Tip You can char pepper skins under the broiler if desired. Editor's Notes: Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print 213 home cooks made it! Nutrition Facts (per serving) 808 Calories 71g Fat 20g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 808 % Daily Value * Total Fat 71g 91% Saturated Fat 14g 70% Cholesterol 195mg 65% Sodium 270mg 12% Total Carbohydrate 20g 7% Dietary Fiber 3g 10% Total Sugars 4g Protein 25g 51% Vitamin C 44mg 48% Calcium 264mg 20% Iron 3mg 16% Potassium 464mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.