Foodies Delight – Stuffed Bell Pepper (Chiles Rellenos)
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This is one of my favs. Since I’m Russian by birth, my mom has cooked stuffed peppers for me since I was a young girl. Granted, these are completely different then my mom’s cooking, but the same sense of taste resonates through and through.
INGREDIENTS
4 bell peppers
1/2 pound of ground beef or chicken
1 onion, finely chopped
1/2 teaspoon garlic powder
1/4 cup fresh coriander, chopped finely
2 eggs
salt and pepper to taste
oil
SUPPLIES
baking sheet
cooking pot
frying pan
bowl
Cook It Up!
Anoint the peppers with oil and place them on the baking sheet and into the oven to broil on all sides until skin curls. If you don’t have a broiler option, you can bake the peppers for about one hour with the same results. Let cool and then peel and remove seeds. In a pot cook the oil, beef/chicken, onion, garlic powder, coriander and salt and pepper until the meat is done. In the bowl beat the eggs. Fill the peppers with the meat mixture and dip into the egg batter before frying them in oil on all sides.
Serve it Up!
Serve immediately. And again, this dish is great with the cabbage salad on the side.
Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.
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0 Comments
August 19th, 2009 at
Great recipe! Right up my alley, as I'm such a pepper lover. Found ya via the Wanderlust and Lipstick Wanderfood Wednesday carnival.
August 19th, 2009 at
It looks so easy to prepare, I think that I will make it this week. Maybe tonight. Yummy thanks!
August 19th, 2009 at
YUM. my mom LOVES these – i'll pass along the recipe. thanks!
August 19th, 2009 at
From the photo I thought these were aubergines – it reminded me of the stuffed vegetables we ate in Greece
http://www.heatheronhertravels.com/how-to-make-delicious-greek-stuffed-tomatoes/
August 19th, 2009 at
Looks so yummy and easy to make. This weekend I am going to try it out.
August 19th, 2009 at
Marina, We love making chile rellenos but make them a little bit differently. For our batter, we separate the egg whites from the yolks, then beat the egg whites to stiff peaks, then add the beaten yolk and a tablespoon of flour. Does the straight beaten eggs stick to the chiles? I have tried about 20 different variations on batter and the stiff egg whites are the only ones that seem to stick well to my chiles.
August 20th, 2009 at
@ Jessiev, Tell me how your mom does it. I'd like to know the results.
@heather, I actually remember that post!
@cuckoo Tell me what you think!
@Akila you're right the egg whites are easier to work with and also foamier! But the full egg works too, it's just heavier.
August 22nd, 2009 at
Chiles Rellenos was one of my Mom's favorite recipes to make. I always thought it was such a complicated recipe that I've never tried it myself – but this doesn't look very hard.
October 16th, 2009 at
o try making them. Thanks for sharing.