Chiles rellenos – baked peppers stuffed with cheese Recipe
Chiles rellenos are stuffed peppers that in Mexico often appear at Sunday lunch or on the holiday table. In the classic version, mild green peppers are used, filled with cheese and served in a light tomato sauce. It’s a bit like the stuffed peppers known from Polish homes combined with Italian baked mozzarella, but with a distinctly Mexican character.
Chiles rellenos combine the familiar stuffed peppers from Polish kitchens with Mexico’s love of gooey cheese and light, aromatic tomato sauce. Roasting the peppers before stuffing gives them delicate sweetness and a hint of smokiness, while the mix of yellow cheese and feta creates a pleasantly salty, creamy centre under a crisp egg coating.
Chef's tips
Roast the peppers until the skin is really well wrinkled and browned – only then will it peel off easily and you won’t tear the flesh while peeling. When stuffing, don’t pack the cheese in “by force”; leave a little space, otherwise the pepper may burst during frying and the cheese will leak into the pan. Reduce the tomato sauce until, when you drag a spoon through it, it leaves a light trace on the bottom – this way it won’t make the coating soggy in the oven dish.
How to serve
They’re best served with simple, fluffy rice or a limey lettuce and cucumber salad that brightens up the whole plate. A dry white wine with higher acidity or homemade lime lemonade pairs beautifully, especially for a Sunday family lunch. For a more casual evening with friends, you can cut the peppers into smaller pieces and serve them as a warm appetizer with beer.
Ingredients
- pepper preferably long, mild ones; regular red or green peppers are fine - 6 piece
- yellow cheese well-melting, e.g. gouda, cheddar - 250 g
- feta or brined cheese for a light saltiness, can be omitted - 80 g
- egg for coating - 2 piece
- wheat flour for coating the peppers - 4 tablespoons
- vegetable oil for frying the peppers - 4 tablespoons
- canned tomatoes chopped - 400 g
- onion - 1 piece
- garlic - 2 cloves
- vegetable stock can be made from a stock cube - 150 ml
- ground cumin - 0.5 teaspoons
- dried oregano - 0.5 teaspoons
- salt to taste
- black pepper to taste
- 18% sour cream for serving - 100 g
Preparation
- Wash and dry the peppers, then place them on a baking tray lined with baking paper. Put into an oven preheated to 220°C (top-bottom) for 15–20 minutes, until the skin is well darkened in spots and starts to wrinkle.
- Transfer the baked peppers to a bowl and cover with cling film or a plate for 10 minutes – the steam will help the skin peel off more easily.
- In the meantime, prepare the filling: coarsely grate the yellow cheese, crumble the feta with your fingers and mix both cheeses in a bowl.
- Carefully peel the peppers, making a lengthwise slit on one side. Make a small cut near the stem to remove the seed core and seeds, trying not to cut the pepper into two pieces.
- Fill each pepper with the cheese mixture, pressing gently but not overstuffing so it doesn’t burst during frying.
- Spread the flour on a plate. Crack the eggs into a small bowl and beat with a fork with a pinch of salt.
- Coat each stuffed pepper first in flour, shaking off the excess, then dip in the beaten egg so it’s completely covered.
- Heat the oil in a large pan over medium heat. Fry the peppers in batches for 3–4 minutes on each side, until the coating is golden and the cheese inside starts to melt. Transfer the fried peppers to a plate lined with paper towels.
- For the sauce, peel the onion and dice it finely, and chop the garlic.
- In the same pan (add a little more oil if needed) fry the onion over medium heat for 3–5 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for about 1 minute more.
- Add the canned tomatoes, stock, cumin, oregano, a pinch of salt and pepper. Stir and cook over medium heat for 10–12 minutes, until the sauce thickens slightly.
- Taste the sauce and adjust the seasoning with more salt and pepper if needed. If you prefer a smoother texture, you can briefly blend it with a hand blender.
- Pour a thin layer of tomato sauce into the bottom of an ovenproof dish, place the fried peppers on top and pour over the remaining sauce.
- Place the dish in an oven preheated to 180°C for 10 minutes, until everything is piping hot and the cheese inside is fully melted.
- Serve the peppers drizzled with a spoonful of sour cream, preferably with rice or a piece of bread to mop up the sauce.
Storage
Store leftover peppers in the fridge in an airtight container for up to 2 days, preferably already covered with tomato sauce so they don’t dry out. Reheat gently in the oven or in a covered pan; add sour cream only just before serving.
