Chiles Rellenos Guatemaltecos
A beloved Guatemalan dish featuring sweet bell peppers stuffed with a savory mixture of seasoned ground meat and vegetables, then typically coated and fried until golden. They are traditionally served drizzled with a rich tomato sauce and garnished with fresh herbs and cheese.
🧂 Ingredients
- 4 Large sweet bell peppers (poblano or similar)
- 1 lb Ground beef or turkey
- 1 Medium onion, finely chopped
- 2 Garlic cloves, minced
- 1 cup Cooked rice
- 1 cup Diced tomatoes
- 1 cup Grated cheese (e.g., Monterey Jack, Cheddar)
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Eggs, beaten (for coating)
- 0.5 cup All-purpose flour (for coating)
- sufficient Vegetable oil (for frying)
- as needed Tomato sauce (for serving)
- optional Parsley (for garnish)
- optional Queso fresco (for garnish)
- optional Chopped onion (for garnish)
👨🍳 Instructions
- 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
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
Stir in the cooked rice, diced tomatoes, grated cheese, chopped cilantro, cumin, salt, and pepper. Mix well to combine.
💡 Tip: Ensure the filling is well-seasoned. - 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.
💡 Tip: Don't overstuff the peppers, as they need to be sealed. - 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.
💡 Tip: Ensuring a good coating helps the pepper hold its shape and fry evenly. - 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.
💡 Tip: Fry in batches if necessary to avoid overcrowding the pan. - 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.
💡 Tip: These are best served immediately after frying.
💡 Pro Tips
- ✓For a spicier version, use poblano peppers or add a pinch of cayenne pepper to the filling.
- ✓Ensure the peppers are properly charred and steamed to make peeling easy.
- ✓If you don't have fresh bell peppers, you can use canned roasted red peppers, but the flavor will be slightly different.
🔄 Variations
- Some recipes include finely diced potatoes or carrots in the filling.
- Instead of coating and frying, some versions bake the stuffed peppers.
- A dollop of Mexican crema can be added as a topping.