👨‍🍳 作り方

1. 1

   Roast the bell peppers over an open flame or under a broiler until the skins are blistered and charred. Place them in a bowl, cover with a clean towel, and let steam for 10-15 minutes to make peeling easier. Peel, remove seeds and membranes, and set aside.

2. 2

   In a skillet, heat a little oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the ground meat and cook until browned, breaking it up with a spoon. Drain excess fat.

3. 3

   Stir in the cooked rice, diced tomatoes, grated cheese, chopped cilantro, cumin, salt, and pepper. Mix well to combine.

   💡 プロのコツ: Ensure the filling is well-seasoned.
4. 4

   Carefully stuff each prepared bell pepper with the meat mixture. Close the pepper opening if possible, or ensure the filling is packed in securely.

   💡 プロのコツ: Don't overstuff the peppers, as they need to be sealed.
5. 5

   Prepare for coating: Place flour in one shallow dish, and beaten eggs in another. Dredge each stuffed pepper first in flour, shaking off excess, then dip completely in the beaten eggs.

   💡 プロのコツ: Ensuring a good coating helps the pepper hold its shape and fry evenly.
6. 6

   Heat vegetable oil in a large skillet over medium-high heat. Carefully place the coated peppers in the hot oil and fry until golden brown on all sides.

   💡 プロのコツ: Fry in batches if necessary to avoid overcrowding the pan.
7. 7

   Drain the fried chiles rellenos on paper towels. Serve hot, drizzled with tomato sauce and garnished with fresh parsley, queso fresco, or chopped onion if desired.

   💡 プロのコツ: These are best served immediately after frying.