Guatemalan vegetable chiles rellenos recipe
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These Guatemalan-style stuffed peppers serve six as a dinner or festive lunch. The filling is vegetable-based and the peppers are served in a light tomato sauce.
Ingredients
Green bell peppers
6
Potatoes
1 lb
Carrots
3
Green beans
8 oz
Frozen peas
1 cup
White onion
1
Garlic cloves
4
Roma tomatoes
7
Eggs
6
All-purpose flour
1/2 cup
Neutral cooking oil
1 cup
Chicken broth
2 cups
Fresh parsley
1/4 bunch
Kosher salt
2 tsp
How to make it
- Boil diced potatoes, carrots, green beans, and peas until tender; drain. 2. Sauté half the onion and garlic, then mix with the vegetables and parsley. 3. Roast and peel peppers, make a slit, and fill each with vegetables. 4. Coat peppers lightly in flour, dip in beaten egg, and fry until golden. 5. Simmer tomatoes, remaining onion, garlic, broth, and salt into a sauce; serve peppers in the broth.
FAQ
Who is "Guatemalan vegetable chiles rellenos recipe" for?
These Guatemalan-style stuffed peppers serve six as a dinner or festive lunch. The filling is vegetable-based and the peppers are served in a light tomato sauce.
What do I need to buy for "Guatemalan vegetable chiles rellenos recipe"?
This list has 14 items, including Green bell peppers, Potatoes, Carrots, and Green beans. Cross off what you already own, then buy the rest.
Do I need every item on "Guatemalan vegetable chiles rellenos recipe"?
No. Use it as a starting checklist for Guatemalan vegetable chiles rellenos recipe. Cross off what you already have—often that includes Green bell peppers—and add anything your situation still needs.
Does "Guatemalan vegetable chiles rellenos recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Boil diced potatoes, carrots, green beans, and peas until tender; drain. 2. Sauté half the onion and garlic, then mix with the vegetables and parsley. 3. Roast and peel peppers, make a slit, and fill each with vegetables. 4. Coat peppers lightly in…
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