Chile Relleno - Stuffed Peppers

  • Prep Time10 min
  • Cook Time1 hr
  • Total Time1 hr 10 min
  • Cuisine
    • Costa Rica
  • Course
    • Appetizer
    • Main Course


  • 4 large red bell peppers
  • 1/2 lb ground lean beef
  • 1/2 cup onions, minced
  • 1/2 teaspoon garlic powder
  • 1/2 cup vegetable oil
  • 2 eggs
  • Salt and pepper to taste



For the filling: Heat vegetable oil in a saucepan over medium high. Sautee ground lean beef with the onions, garlic power, salt and pepper until beef is completely cooked.


For the batter: Beat two egg whites until stiff peaks form. Add egg yolks, one by one, and beat for a few minutes.


For the bell peppers: Brush red bell peppers with oil. Broil them until the skin becomes soft, about 20 minutes. Transfer them to a platter. Peel and seed red bell peppers. Stuff red bell peppers with beef mix. Heat vegetable oil in a skillet over medium high. Dip stuffed red bell peppers into batter, one by one. Place them in skillet turning until lightly brown, about three minutes. Serve with rice.


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