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Chiles Rellenos Guatemaltecos (Guatemalan Stuffed Peppers)

The Quirky Foodster Team

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Ingredients

  • 6 mild (6 peppers) bell peppers or Guatemalan güero peppers
  • 300 g (10.5 oz) ground beef
  • 1 (1 carrot) carrot, finely diced
  • 60 g (1/2 cup) green peas
  • 1 small (1 onion) onion, finely chopped
  • 2 garlic (2 cloves) cloves, minced
  • 4 large eggs, separated
  • 60 g (1/2 cup) plain flour
  • 250 ml (1 cup) vegetable oil, for frying
  • Salt and pepper, to taste

Method

  1. Roast the peppers over an open flame or under a grill until the skins blister, then peel and carefully slit one side to remove seeds, keeping them whole.
  2. Cook the ground beef with onion, garlic, carrot and peas in a frying pan until browned and vegetables are tender. Season and let cool slightly.
  3. Stuff each pepper generously with the meat mixture and press gently closed.
  4. Whisk the egg whites to soft peaks, then gently fold in the yolks to make a light batter.
  5. Dust each stuffed pepper in flour, dip in the egg batter, and fry in hot oil until golden on all sides, about 2 minutes per side.
  6. Drain on paper towels and serve warm.

Introduction: The Guatemalan version of chiles rellenos favours a mild pimiento-style pepper stuffed with seasoned meat and vegetables, dipped in a light egg batter and fried — distinct from the cheese-stuffed poblano versions found in Mexico.

Cultural Background: The Guatemalan version of chiles rellenos favours a mild pimiento-style pepper stuffed with seasoned meat and vegetables, dipped in a light egg batter and fried — distinct from the cheese-stuffed poblano versions found in Mexico.

Tips: Keep the stem intact when preparing peppers — it makes them easier to handle and stuff without tearing.

Variations: A vegetarian filling of rice, cheese and vegetables is common for Lent and Holy Week.

Storage: Refrigerate cooked peppers up to 2 days in an airtight container.

Reheating: Reheat in a warm oven at 160°C (325°F) for 10 minutes to keep the batter crisp.

Nutrition: Approx. 340 kcal, 18 g protein, 22 g fat, 16 g carbohydrate per serving.

FAQs:

Q: Can I bake instead of fry these?

A: Yes, bake at 200°C (400°F) for 20 minutes, though the batter will be less crisp.

Q: What peppers work best?

A: Mild, thick-walled peppers such as Guatemalan güero or standard bell peppers hold up best to stuffing.

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