Yucatecan Stuffed Peppers with Feta and Achiote (Chiles Rellenos)
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Ingredients
- 4 green peppers
- 150 g feta cheese
- 1 tbsp achiote paste
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 2 large eggs
- 2 tbsp plain flour
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 12.7 g
- Carbohydrate
- 15.7 g
- of which sugars
- 9.7 g
- Fat
- 22.2 g
- of which saturates
- 8.1 g
- Fibre
- 4.5 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the green peppers lengthways, deseed, and blanch in boiling water for 4 minutes until just softened, then drain.
- 2
Fill each pepper half with crumbled feta cheese.
- 3
Beat the large eggs and dip the stuffed peppers in the egg, then dust lightly with plain flour.
- 4
Fry the peppers in the sunflower oil for 3-4 minutes, cheese-side up, until golden and the cheese has softened.
- 5
Fry the onion and garlic cloves for 5 minutes, then add the tomatoes and achiote paste and simmer for 10 minutes until thickened.
- 6
Spoon the achiote tomato sauce over the stuffed peppers to serve.
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