By Jan Walsh Photos by Robin Colter
This is not your mother’s stuffed bell pepper. Chile Relleno (stuffed pepper) originated in the Mexican city of Puebla. Sol Y Luna’s Owner and Executive Chef Guillermo Castro shares his secrets for making his popular menu item.
Pepper:
- Roast fresh poblano pepper over an open flame until the skin is blistered.
- Steam peppers in an airtight container, allowing them to peel more easily.
- Peel off the pepper’s skin.
- Cut pepper in half, remove the veins and seeds. Or for added heat leave some veins and seeds.
Stuffing:
- Create a mixture of dried fruit, diced potatoes, diced carrots and garlic.
- Partially cook mixture.
- Add ground beef, red wine, cinnamon and salt to taste.
- Cook until beef is brown and flavors meld.
Sauce:
Combine cream cheese, goat cheese, milk, garlic, walnuts and salt to taste. Fill one half of the pepper with the stuffing, and turn the pepper over with exterior up.
Drizzle the sauce over the pepper and top with raisins and chopped cilantro.
The Chile Relleno is filled with flavor, easy and inexpensive to make. Invite mom over and try this at home.
