Chile relleno (stuffed pepper) recipe

Prepare the peppers:

Bake six bell peppers at 400 degrees Fahrenheit, until they are golden. Set aside to let cool.

Once cool, remove the skin, the seeds, and connective membranes. Add vinegar and salt to the peppers and let them rest.

Make the tomato sauce:

Place the tomatoes, onion, garlic, and 1 bell pepper in a large pot. Cover with water and boil. Simmer for 20-30 minutes.

Remove the ingredients without the water and place them in a blender. Add about ½ cup of the water left in the pot and set the rest aside. Blend until you have a smooth sauce, adding more water if necessary.

Place the sauce in a pan and add salt and ½ tsp of beef bouillon. Heat over medium heat until it boils. Simmer for 10-15 minutes until sauce thickens. Set aside. 

Stuffing:

In a pot, cook the beef in a little bit of water until its soft. Add salt and pepper. Set aside. Once cool enough, cut the steak into small pieces.

In another pot, boil the potatoes, carrots, and green beans with enough water. Add the laurel leaves and thyme, and ½ tsp of beef bouillon. Continue cooking until tender then drain.

In a pan, add a little bit of olive pol and cook the onion until it becomes transparent. Add the chopped meat and vegetables. Season with onion salt, garlic salt, ½ tsp of beef bouillon, and salt and pepper. Cook for 5 minutes, constantly moving the ingredients. Lastly, add the breadcrumbs and mix well.

Assembling:

Add the ingredients to the bell peppers until completely stuffed

Frying:

Heat ¼ cup vegetable oil in a large pan. Beat the egg whites in a bowl. Place the flour in a separate dish.

Dip the stuffed peppers into the egg whites and then dip them in the flour, completely covering them.

Add to the heated oil and cook until they are golden on all sides. Once done, remove the peppers from the oil and place them on paper towels to remove excess oil.

Serving:

Cover the bell peppers with the tomato sauce. Add optional garnishes: parsley, fresh cheese, or chopped onion