Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chiles Rellenos (Stuffed Peppers) Recipe
Chiles rellenos stuffed peppers require a little investment of time but deliver results that are absolutely worth every single minute of careful preparation. This traditional Mexican recipe showcases authentic techniques that create the perfect balance of crispy exterior and creamy, flavorful interior. Serving this classic dish demonstrates respect for Mexican culinary traditions while providing guests with an unforgettable dining experience that justifies the time commitment.
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!
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
4
Yield:
4 stuffed peppers
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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
Directions
Gather all ingredients.
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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.
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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.
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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.
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Stuff each pepper halfway with beef mixture, then fill the rest of the way with shredded mozzarella. Close the slits and secure with toothpicks.
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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.
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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.
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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.
Nutrition Facts (per serving)
| 808 | Calories |
| 71g | Fat |
| 20g | Carbs |
| 25g | Protein |
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| 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.
