Savoy cabbage, which is mild and crunchy, is combined with a pear, Pecorino Romano, walnuts, and champagne vinegar to make a delicate salad.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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. Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
- 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.
- 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.
- You can char pepper skins under the broiler if desired.
- 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.
Nutrition Facts
| Calories | 808 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 14 g |
| Sodium | 270 mg |
| Sugars | 4 g |
| Fat | 71 g |
| Unsaturated Fat | 0 g |
Reviews
First time I made these. I did use ground pork and dinner cumin. Then the sauce, that go’s over them, I put cumin and chili powder. It was fantastic. But does take a little time to prepare. Well worth it.
I added a 1/4 tsp of cummin and a pinch of serachi. I was surprised how good it turned out as it seemed more technical than I thought I could accomplish. It turned out great!
Used Queso Fresco cheese and stuffed the peppers half with the filling and half with cheese before frying. Topped with crumbled cheese for effect. 🙂 Was delicious and would make again! Thank you!!!
This was so much fun to make!!! And my husband and I loved them!!! Thank you!!!
We love chilli rellenos, but make them with poblanos over the stove burner to char, then stuff with Colby cheese and then wrapped in an egg roll wrap and deep fry for nice crispy crunch. Then smother with pokrk green chilli sauce and shredded lettuce and diced tomatoes. These are delicious and a favorite of our family and friends. We used to have them at a restaurant in Colorado. I’ve been making them for about 35 years. Liz
Loved this recipe. I have never been. Pepper person but this was good. The only think I did different is I used chihuahua cheese instead of mozzarella. Will make again for sure! Thanks for the wonderful recipe!
Needs more seasoning. It is a bit messy to make but very good!
Fairly easy and really tasty! These only lack a good sauce to smother them in, but other than that, they’re perfect.
They are very good, just wish the chilies were easier to prepare. I did get a tip to shock them is cold water after roasting them. It makes the skin peel easier.
I added mushrooms and used feta cheese instead of mozzarella. I enjoyed this recipe very much. My late mother used to make these and the roasting of the peppers reminded me of her and those times.
Delicious
My wife & I make this recipe. We really love it! We chop up Chile de árbol peppers & put in the poblanos to make the dish spicy.
I stuffed it with shrimp, chorizo, green onions, shredded pepper jack cheese and sundried tomatoes instead of the plain ground beef…..otherwise followed the recipe. Turned out perfect . A meal in itself.
Thank you so much for teaching me to make these. I’ve had them in restaurants and wanted a dish that was Keto friendly. I used Almond and Coconut flour.
Wow! Loved this dish just as it is! Will be on the rotation!
Delicious, my first time making Chiles Rellenos. We loved it. I followed the recipe for the most part, but knowing my family’s love of spices and stronger seasoning, I substituted a can of Rotel original in place of the Roma tomatoes and I added about a teaspoon of cumin. I’m sure its delicious as written, just wanted to kick it up a notch. This goes in my ‘keeper’ file.
Flavor was good. Not spicy (poblano peppers). I only gave a 4 star rating as the instructions on how long to sweat your peppers was missing. So, I over sweated my peppers and and they became hard to handle, fill and close.
I also substituted a can of stewed tomatoes instead of diced tomatoes and added some fresh basil leaves. It was outstanding.
One change really, I baked the meat mixture with cheese sprinkled on till melted. Served the fried peppers with meat & cheese on top. The peppers kept tearing as I was removing skin. My SO loved it, (he is of hispanic descent). Named them “Open Face Chiles Rellenos”.
Very authentic! My Mexican friend, who grew up in Mexico, taught me years ago how to make these. This is her recipe all the way. We only did cheese stuffed, but there are many variations on this. Also, you can substitute whatever kind of cheese you like, per taste.
Good dish…nice flavor combo. I didn’t fry, just cuz I need to keep calories down. (Note that the recipe calls for a full cup of oil…most of which is prolly not used, based on the frying instructions in the recipe…but I think the nutrition counts do include the full cup.) Used mild Rotel with the ground beef and pepper jack cheese. Spread a thin layer of enchilada sauce over the bottom of a 7″ X 11″ baking dish, added the stuffed peppers, and then spread about a tablespoon of sauce on each pepper. Baked at 375* until bubbly, added more sauce and a layer of cheese, and then baked until the cheese was melted and bubbly. My peppers fell apart when I peeled them, so I kinda had to half stuff/half roll…and use a few toothpicks = ) …!!