STUFFED CHILIES RECIPES

CHILES RELLENOS (STUFFED PEPPERS) RECIPE | ALLRECIPES

Chiles Rellenos (Stuffed Peppers) Recipe | Allrecipes image

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Provided by ADRIANSALAS

Categories World Cuisine Latin American Mexican

Yield 4 stuffed peppers

Number Of Ingredients 10

Ingredients

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Steps:

Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts : Calories 808.1 calories, CarbohydrateContent 19.7 g, CholesterolContent 194.8 mg, FatContent 70.6 g, FiberContent 2.8 g, ProteinContent 25.4 g, SaturatedFatContent 13.9 g, SodiumContent 270.2 mg, SugarContent 3.7 g

SPICY STUFFED CHILLIES RECIPE | BBC GOOD FOOD

Spicy stuffed chillies recipe | BBC Good Food image

These stuffed chillies are packed with flavour, great for spicing up a party menu

Provided by John Torode

Categories Buffet, Canapes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Serves 6 with other dishes

Number Of Ingredients 14

Ingredients

175g raw prawn , minced
85g water chestnut , drained
450g pork mince
2 tsp fish sauce
5 tsp shaohsing wine (or dry sherry)
2 tsp sesame oil
2 tbsp grated fresh root ginger
1 spring onion , finely chopped
16 long, mild green chillies (if you can't find them, use red and yellow Romano peppers, quartered)
2 tbsp vegetable oil
1 tbsp red curry paste
1 tbsp palm sugar
1 tbsp fish sauce
400g can coconut milk

Steps:

Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.
Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time. Add the coconut milk and bring to the boil, then add 100ml water and stir well.
Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.

Nutrition Facts : Calories 336 calories, FatContent 23 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 7 grams sugar, ProteinContent 23 grams protein, SodiumContent 1.8 milligram of sodium

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AUTHENTIC MEXICAN CHILI RELLENOS RECIPE | ALLRECIPES

This is an authentic Mexican recipe that has been handed down for generations in my family.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category World Cuisine, Latin American, Mexican
Cuisine Latin American, Mexican
Calories 263.1 calories per serving

Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

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CHILI-STUFFED PEPPERS RECIPE: HOW TO MAKE IT

"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 259 calories per serving

Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.

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STUFFED ROASTED GREEN CHILE (HATCH, ANAHEIM) RECIPE ...

Stuffed Roasted Hatch Green Chile with warm stuffing of cheese, kale, bread and spices. This stuffing makes roasted New Mexico chilies even more flavorful. Almost a complete mini-meal.

Really this is a two-in-one recipe. If you like roasted green chile, this recipe will be your new favorite way to eat some. If you craving stuffed peppers, these ones are easy to put together, cook faster, and are way more delicious! I bet!

Oh, if you have not started grilling yet, you can even enjoy some roasted in oven. (Grilled and Oven Baked, both methods in instructions)

Roasted Green Chile is staple in our weekend menu whenever I can find Anaheim peppers in grocery store. Or when hatch chilies are in-season. Hatch chilies have a very short season, towards November but Anaheim I find more often because it is available for a long time every year. Almost 3 quarter of year from May to November.

Grilled Roasted Hatch Chile stuffed with cheese and bread stuffing

Today's recipe pictures features hatch chilies. I did not get these from store but from my freezer. Last hatch chili season, we found a local farmer's market which sold hatch for more than a month. We enjoyed so much grilled/roasted chilies.. amazing. I'm fan of the texture, smokey flavor and heat of hatch chilies. So, I also stuffed and freeze some and thought to share this idea with you.

If you don't like heat of hatch or can't find hatch, this recipe work as-is with Anaheim pepper. In-fact any New Mexican Chile will work for this recipe. Anaheim pepper are also mild than hatch chilies. So, if you are not a heat seeker.. you will still enjoy this recipe.

Kale Cheese Stuffing:

What makes these roasted chile special, you might ask?

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Even though roasted chile itself has delicious smokey flavor and goes great in salsa, tacos. The Kale-Cheese stuffing makes these roasted chiles a complete meal, or an appetizer, and super delicious . Like I said, pictures are featuring hatch chiles which have little heat. The stuffing of sauted onion, kale, with bread and cheese works perfect with heat. Both balance each other so well, you will keep going for more.

I call this my lightend-ed up grilled chile casserole. Just dig-in!

Stuffed warm chile, topped with salsa, or tomato sauce. Side of grilled meat. A weekend dinner perfection.

Stuffed Roasted Green Chile topped with Marinara Sauce

I froze a handful of hatch chiles last year end. Frozen hatch green chile, roasted or fresh, last for a long time. I like to store roasted ones cleaned and labeled. For fresh ones also, it is better to remove the seeds. This simple step saves time later when ready to use. Thaw the chiles in refigrator or at room temprature.

These stuffed chiles made a delicious addition to our Sunday dinner menu. I hoe you will ike these as much as we do. (Don't forget to pin the recipe to try later.)

Wish you a wonderful day ahead.

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-Savita

From chefdehome.com
Total Time 50 minutes
Cuisine American

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