Stuffed peppers

This dish is one of the traditions that form the Mexican cuisine, and consists of complete chilies roasted in a pan or directly on the fire and filled with cheese or meat and covered with a tomato sauce, this varies from family to family, but without a doubt in every state of the country they are very delicious!


4 Poblano peppers (or depending on how many people will eat)

8 Tomatoes

1/4 onion

1 clove garlic

1 liter of chicken broth

300g of Manchego cheese in thick cubes

4 egg whites

4 beaten yolks

1/2 cup of flour

Vegetable oil


Burn all the chiles over direct heat on both sides or in a pan, then place them in a plastic bag so that they sweat for 20 minutes.

Boil the onion, garlic and tomato in the chicken broth. Blend everything once it is cooked and set aside for later.

Take the chilies and remove them from the bag to start peeling them, once this is done you must make a cut in the center carefully to remove the seeds and thus introduce the cheese cubes with a toothpick so that they do not come out. Once this is finished, put them in the flour and cover them well.

Beat the egg whites until they are like snow, then add the yolks in an enveloping form and coat the floured chiles. Now you must fry each one separately in a pan with oil.

To finish, serve the chilies on a plate and place the previously made sauce on top, or submerge the chiles in the sauce over low heat for 20 minutes.

If you’d like, you can accompany them with a little rice on the side to make the dish more complete, this is very common in Mexico.

Ready to eat!