Published Jun 8th
Prep - Cook - Additional - Ready In -
Servings 4 stuffed peppers Calories 808.1

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Recipe Ingredients

  • 4 fresh poblano chile peppers
  • ½ pound lean ground beef
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • salt and pepper to taste
  • 3 eggs, separated
  • 1 cup shredded mozzarella cheese
  • 2 roma (plum) tomatoes, chopped
  • ½ cup all-purpose flour
  • 1 cup corn oil

Cooking Directions

  1. 1 Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
  2. 2 While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
  3. 3 Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
  4. 4 Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
  5. 5 Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts

  • Calories 808.1
  • Carbohydrate 19.7 g
  • Cholesterol 194.8 mg
  • Fat 70.6 g
  • Fiber 2.8 g
  • Protein 25.4 g
  • Saturated Fat 13.9 g
  • Sodium 270.2 mg
  • Sugar 3.7 g


  1. This was good but my family says they wouldn't want it again. I thought it was good but alot of trouble. Not worth the time it took.
  2. This is a somewhat labor-intensive recipe, but well worth making. I substituted 1/2 cup tomato/chipotle salsa for one of the tomatoes. My husband's comments: "You can make this one again. The poblano peppers are just spicy enough, but not over can make this again." He usually doesn't repeat himself like that. These were very - Read more ...
  3. This was always a dish my husband and his brother requested and always a dish that I feared! Followed the directions EXACTLY and ended up with two very happy Mexican men!Would definitely do agaain.
  4. I have made these before and they are absolutely wonderful......if you can't take the heat you can use anaheim peppers instead. Because I haven't found a good recipe for ranchero sauce we purchase it from our favorite Mexican restaurant and spoon over the top of the peppers. These freeze well also so if you are - Read more ...
  5. Reminded me of summers at my abuelitas house. I used mexican queso fresco (Cacique Brand) because that's what I remember my granma using. Other than that I followed the recipe exactly. Finally a trully authentic Mexican recipe just like my granmas!!!!
  6. I used spicy chorizo instead of beef and chihuahua cheese! yummy!!
  7. muy tasty recipe. I omitted the beef since I hate it just stuffed them with cheese. I also used big fat jalapenos instead of poblanos which are smaller but look a lot nicer and taste better when roasted. I am subtracting a star for the choice of cheese--mozzarella is a bit too bland. something stronger - Read more ...
  8. My husband's parents were born and raised in Mexico. Therefore he is used to having authentic mexican food and he really likes these. Thanks for a great recipe.
  9. tried it (with a crab stuffing) it was the best chiles rellenos better then the bests mexican restraunts
  10. This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what - Read more ...

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