STUFFED POBLANO CHILES ("CHILES RELLENOS") RECIPE ...
Provided by Marcela Valladolid
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
GREEK-STYLE STUFFED PEPPERS RECIPE | ELLIE KRIEGER | FOOD ...
Provided by Ellie Krieger
Categories main-dish
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Nutrition Facts : Calories 210 calorie, FatContent 6 grams, SaturatedFatContent 2.5 grams, CholesterolContent 78 milligrams, SodiumContent 400 milligrams, CarbohydrateContent 19 grams, FiberContent 6 grams, ProteinContent 21 grams
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