Mexican Cheese Stuffed Peppers

    Mexican Cheese Stuffed Peppers


    117 people made this

    About this recipe: Also known as rellenos, this dish is simply delicious. Roast red peppers are stuffed with cheese, battered, pan-fried and served with a tomato based sauce and a dollop of soured cream. Enjoy with freshly cooked rice.

    Serves: 4 

    • 4 large red peppers
    • 55g grated mozzarella cheese
    • 110g grated Cheddar cheese
    • 4 tablespoons plain flour, for dredging
    • 1 (400g) tin chopped tomatoes with chillies
    • 1 tablespoon vegetable oil
    • 1/2 onion, chopped
    • 1 clove garlic, finely chopped
    • 350ml chicken stock
    • 2 tablespoons distilled malt vinegar
    • 1 teaspoon dried oregano, crushed
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon hot pepper sauce
    • 1/8 teaspoon ground cinnamon
    • 5 tablespoons plain flour
    • 1/2 teaspoon salt
    • 5 egg whites at room temperature
    • 1 egg yolk, beaten
    • 4 tablespoons plain flour, for dredging
    • 250ml oil for frying or as needed
    • soured cream for garnish

    Prep:45min  ›  Cook:45min  ›  Extra time:50min cooling  ›  Ready in:2hr20min 

    1. Preheat the grill and set the oven rack at about 15cm from the heat source. Line a baking tray with foil and place the red peppers onto the prepared baking tray.
    2. Cook under the preheated grill until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthways into the side of each pepper and remove seeds. Pat the peppers dry with kitchen towels.
    3. Mix together the mozzarella and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions and squeeze each portion lightly in your hands to make a ball shape. Insert a cheese ball into the slit in each pepper and pin the openings closed with cocktail sticks. Dredge each pepper in flour, dust off the excess and place on a small baking tray lined with baking parchment or greaseproof paper. Place the peppers in the freezer for at least 30 minutes.
    4. To make sauce, blend the tomatoes in a liquidiser until pureed and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds and pour in the pureed tomatoes, chicken stock, vinegar, oregano, cumin, black pepper, hot pepper sauce and cinnamon. Reduce to medium-low and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
    5. Preheat an oven to 100 C / Gas 1/4 and warm a serving plate in the oven.
    6. To make batter - mix 5 tablespoons flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
    7. Heat frying oil in a heavy cast iron frying pan over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed plate while you finish frying. To serve, ladle a generous spoonful of sauce onto plate and place pepper on sauce. Serve peppers hot with a dollop of soured cream.

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