Vegetarian Stuffed Peppers
Delicious poblano peppers stuffed with a creamy potato and cheese filling, fried to crispy perfection and served with rich tomato sauce.
Ingredients
Stuffed Peppers
- 4 large large poblano peppers or use 6 medium peppers
- 1.5 pounds Yukon Gold potatoes peeled and cubed
- 1 tablespoon extra virgin olive oil for stuffing
- 0.5 medium yellow onion finely diced
- 2 cloves garlic minced
- 4 ounces Monterey jack cheese shredded
- 2 tablespoons sour cream
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- to taste Salt and pepper
- Oil for frying
- 2 large eggs separated into whites and yolks
- 0.5 teaspoon salt for batter
Tomato Sauce
- 1 tablespoon extra virgin olive oil for sauce
- 0.5 medium yellow onion finely diced, for sauce
- 1 clove garlic minced, for sauce
- 8 ounces tomato sauce
- 0.5 cup vegetable stock
- 1 leaf bay leaf
- 0.25 teaspoon ground cinnamon for sauce
- a pinch ground cloves for sauce
Instructions
Preparation
- Preheat the oil for frying in a pan over medium heat.
- Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag to steam.
- Once cooled, peel the skin off the peppers and make a slit to remove the seeds.
- In a pot, boil the cubed Yukon Gold potatoes until soft. Drain and mash them.
- In a separate pan, heat olive oil and sauté the onion and garlic until fragrant. Add the mashed potatoes, cheese, sour cream, cinnamon, cloves, salt, and pepper, mixing well.
- Stuff each poblano pepper with the potato and cheese mixture.
- For the batter, beat the egg whites until stiff peaks form, then fold in the yolks.
- Dip the stuffed peppers into the batter and fry until golden brown on all sides.
Sauce Preparation
- For the tomato sauce, sauté onion and garlic in olive oil, then add tomato sauce, vegetable stock, bay leaf, cinnamon, and cloves.
- Simmer for 10 minutes.
Serving
- Serve the chile rellenos with the tomato sauce.
Notes
Ensure the peppers are well-charred for a smoky flavor. Feel free to experiment with other cheeses, like cheddar or feta, for different flavor profiles. For a vegetarian version of the sauce, check that your vegetable stock does not contain any meat products.