Here is a traditional recipe for “chilé rellenos” or stuffed peppers. It’s super simple, so even the “beginnerest” of beginners will find it easy. This is my video of my Grandma making a family—favourite summertime meal. The video can also be viewed on my YT channel. PEPPERS 6 peppers (Bell or Poblano) 1 lb ground beef 1tsp paprika 1tsp salt 1tsp black pepper 1tsp chili powder (These can all be adjusted to taste) 2 cups grated mozzarella cheese DOUGH 4 eggs 1 cup milk 1/2 tsp baking powder 1/2 tsp salt Enough white flour to make a thick, but still runny dough (about 1 cup). Watch the video to see consistency. Start with fresh green peppers. Bell or Poblano work best. Char peppers over open flame until the skin is blackened and bubbly. This gives them a delicious roasted flavour and softens them, making them easier to stuff. Scrape the charred skin off with a knife. *Pro Tip: Put the hot peppers in a plastic grocery bag and twist shut. They will sweat, making the skin easier to remove. Cut a slit down the side of each pepper, carefully remove the stem and scrape out the seeds. Then stuff the inside with your shredded mozzarella and browned ground beef. Don’t stuff it too full or it won’t be able to close! Pin the slit closed with toothpicks. Dip the peppers one by one into the batter, and lay the inside hot oil. Fry and turn them until they are a lovely golden brown. Serve them with rice and refried beans.

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Hi there! I grew up in a Russian Mennonite family and started cooking when I was little. I love sharing tasty Mennonite recipes, kitchen hacks, and family traditions. Come join the fun and explore the flavors of our kitchen! Course coming soon!