Chiles Rellenos (used Bell Pepper instead of Chiles)

Chiles Rellenos (used Bell Pepper instead of Chiles)
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Chiles Rellenos (used Bell Pepper instead of Chiles)
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Servings Prep Time Cook Time
2servings 30minutes 45 minutes
Servings Prep Time
2servings 30minutes
Cook Time
45 minutes
Servings: servings
Ingredients
  • 2 bell peppers (very large)
  • 1 onion (medium)
  • 1 clove garlic
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley (fresh and diced)
  • 2 plum tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup potato (finely diced)
  • 1/2 cup carrot (finely diced)
  • 1/2 cup green beans (finely diced)
  • Egg replacer
  • olive oil (enough to fry the peppers)
Units:
Servings: servings
Ingredients
  • 2 bell peppers (very large)
  • 1 onion (medium)
  • 1 clove garlic
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1 tablespoon parsley (fresh and diced)
  • 2 plum tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 cup potato (finely diced)
  • 1/2 cup carrot (finely diced)
  • 1/2 cup green beans (finely diced)
  • Egg replacer
  • olive oil (enough to fry the peppers)
Units:
Instructions
Chile Rellenos
  1. Begin by roasting the red peppers on all sides. You can roast your red peppers by either grilling or roasting in the oven.
  2. Once the peppers are roasted the skins will start to blister. One by one place the roasted peppers in a plastic or paper bag to “sweat” the peppers, which makes them easier to peel. Peppers are easier to peel when they are still hot.
  3. Begin by peeling the skin from all of the peppers. Then open the peppers with your finger from the side and remove all of the seeds and veins from the pepper leaving only the skin and the stem intact. Set aside.
  4. Boil the finely diced potatoes, carrots, and green beans in a saucepan with water for approximately 10 minutes until the potatoes are cooked.
  5. After the potatoes, carrots, and green beans are cooked drain the excess water.
  6. Then mash the mixture in the pan or dice the ingredients until they are fine. Set aside.
  7. Dice the onion and 2 tomatoes and place them in a large frying pan with 2 tablespoons of olive oil.
  8. Saute the onion and tomatoes for two minutes.
  9. Add the bay leaf, thyme, ½ teaspoon salt, and ½ tablespoon of pepper and the parsley to the mixture and cook for only one minute.
  10. Then add the potato, carrot and green bean mixture to the pan. Cook for one minute extra.
  11. Remove the bay leaf. Set aside.
  12. Rapidly beat the egg replacer with a whisk for 5 minutes until foamy and forms peaks. This will be your batter.
  13. Take roasted bell pepper skins and fill them with the mixture until stuffed. Use approximately one full rounded tablespoon for each pepper.
  14. Then close the pepper and place aside.
  15. Continue to fill all of the peppers.
  16. In a large frying pan place enough oil to fry the peppers. Heat the oil with a medium to low flame. You will be placing the peppers coated with batter in the pan so make sure to not have the oil too hot.
  17. Take one pepper and place in the batter. Grab the pepper by hand and place in the frying pan. Spoon extra batter over the pepper to cover any pepper not covered in batter.
  18. Repeat with other peppers. Fry the peppers in the pan on each side until light golden brown, approximately 1 ½ minutes on each side.
  19. Remove from pan and place on serving plate. Serve peppers with the salsa de tomate.
Salsa de Tomate
  1. To prepare the sauce, boil in a saucepan halved tomatoes, onion, and bell pepper and ½ cup of water for 10 minutes. Then place the contents in a blender (usually about ¼ a cup of water remains) and blend for two minutes. Place back in the saucepan and boil for 3 minutes. Serve over the fried chilies.

By | 2017-12-21T12:43:24+00:00 February 23rd, 2015|Entrees|0 Comments

About the Author:

I'm an early retiree that now lives in Cuenca, Ecuador. I was an executive in Health Care Information Technology most of my career. My wife and I love to travel and have ventured all over the world. We believe in eating healthy and living life to it's fullest!

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