The Guatemalan Chiles Rellenos is more than just a dish it’s a taste of tradition. These sweet bell peppers are filled with a hearty mixture of beef, potatoes, carrots, and green beans, delicately seasoned with local herbs and spices. Each one is lovingly dipped in fluffy egg batter and pan-fried to golden perfection, then served with a rustic tomato sauce that elevates every bite.
Rooted deeply in Guatemalan culture, this recipe is often shared during celebrations and family gatherings. It’s a true comfort food that brings together generations at the dinner table. Whether served inside a fresh tortilla or garnished with queso fresco and crema, Chiles Rellenos embody the heart of home cooking and the bold spirit of Latin cuisine.
Full Recipe:
Ingredients:
For the Peppers:
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6 sweet bell peppers
- 2–3 tablespoons white vinegar
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Salt to taste
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Clean cloth & plastic bag
For the Tomato Sauce:
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6–7 Roma tomatoes
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½ white onion
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3 garlic cloves
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½ sweet pepper
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½ teaspoon powdered beef bouillon
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Salt to taste
For the Stuffing:
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1 lb cooked eye of round beef
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4 medium potatoes, cubed
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3 carrots, cubed
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½ lb green beans, chopped
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3 bay leaves
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2 thyme sprigs
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½ tbsp + ½ tsp powdered beef bouillon
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½ small white onion, chopped
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3 Roma tomatoes, chopped
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½ tsp onion salt
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½ tsp garlic salt
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Salt & pepper to taste
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2–3 tbsp breadcrumbs
For Dipping & Frying:
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½ cup vegetable oil
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3 eggs, separated
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1 tbsp flour
Optional Garnish:
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Chopped parsley
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Crumbled queso fresco
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Chopped onion
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Mexican crema
Directions:
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Char the Peppers:
Preheat oven to 400°F. Place peppers on a baking sheet and roast until browned, turning to char all sides. Wrap hot peppers in a damp cloth, place inside a plastic bag, and let rest for 10 minutes. Remove skin, seeds, and stems. Slice into 2–3 long pieces. Sprinkle with vinegar and salt. -
Make the Tomato Sauce:
Boil tomatoes, onion, garlic, and sweet pepper for 20–30 minutes. Blend with ½ cup of the water until smooth. Return to pan, season with bouillon and salt, and simmer for 10–15 minutes. Set aside. -
Prepare the Stuffing:
Cook beef until tender (pressure cook for 35 mins to save time). Chop finely. Boil potatoes, carrots, and green beans in beef broth with bay leaves and thyme. Season with bouillon. Sauté onion, add tomatoes, beef, and veggies. Season with onion salt, garlic salt, bouillon, salt, and pepper. Mix in breadcrumbs and vinegar. -
Stuff the Peppers:
Place 3–4 tablespoons of filling on each pepper strip. Mold firmly so the filling holds together. -
Dip & Fry:
Beat egg whites until stiff peaks form. Add yolks and flour, beat until smooth. Heat oil in a pan. Dip stuffed peppers in batter and fry until golden on all sides. Drain on paper towels. -
Garnish & Serve:
Drizzle with tomato sauce. Top with parsley, onion, queso fresco, and crema if desired.
Prep Time: 45 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 30 minutes
Kcal: 449 kcal
Servings: 12
Discovering Guatemalan Chiles Rellenos: A Dish Steeped in Flavor and Heritage
Guatemalan cuisine is a beautiful fusion of indigenous Mayan flavors and Spanish colonial influence, resulting in dishes that are both comforting and deeply rooted in history. Among the most iconic and beloved of these dishes is Guatemalan Chiles Rellenos, a hearty and flavorful stuffed pepper that has become a staple in many Guatemalan households. More than just a recipe, Chiles Rellenos represent tradition, family, and the cultural richness of the Guatemalan table.
The Essence of Chiles Rellenos in Guatemalan Culture
In Guatemala, food is not merely sustenance it’s a celebration of identity. Chiles Rellenos (translated literally to “stuffed chiles”) are often made for holidays, birthdays, and special gatherings. They are a quintessential comfort food, bringing back memories of family kitchens, festive tables, and the loving hands of abuelitas (grandmothers) who have passed the recipe down through generations.
While the concept of stuffed peppers exists in various culinary traditions around the world, Guatemala’s version is unique in both ingredients and preparation. Rather than being spicy or overly cheesy like its Mexican counterpart, the Guatemalan Chile Relleno focuses on a savory filling made with beef and vegetables, wrapped in a fluffy egg batter and gently fried. This preparation gives the dish a soft, cloud-like texture that contrasts beautifully with the hearty stuffing and rich tomato sauce.
Regional and Cultural Variations
Although the core elements of the dish remain consistent bell peppers, savory meat-and-vegetable filling, egg batter, and tomato sauce there are numerous regional variations that showcase Guatemala’s rich diversity.
In some highland regions, cooks might add local herbs like culantro (a wild cilantro) or even raisins and olives to give the filling a sweet and briny twist. In more urban areas like Guatemala City, you’ll often find Chiles Rellenos made with ground beef instead of chopped roast beef for ease and efficiency. Other families use green beans, peas, or corn in the vegetable mix, depending on the seasonal availability of produce.
What makes this dish so versatile is its ability to adapt to ingredients that are locally available, all while maintaining the structure and soul of the original recipe.
Guatemalan vs. Mexican Chiles Rellenos: What Sets Them Apart?
It’s not uncommon for people to confuse Guatemalan Chiles Rellenos with the more well-known Mexican version. However, there are several notable differences:
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Pepper Choice:
Mexican chiles rellenos are typically made using poblano peppers, which have a mild heat and an elongated shape. Guatemalan versions, on the other hand, use sweet bell peppers, which are milder, rounder, and more accessible. -
Filling Composition:
In Mexico, cheese especially Oaxaca cheese is often used as a filling, or occasionally meats mixed with fruits and nuts in the case of Chiles en Nogada. Guatemalan chiles rellenos are more rustic and savory, often incorporating chopped beef, potatoes, carrots, and green beans, seasoned with herbs and spices. -
Batter and Frying:
Both versions are dipped in egg batter and fried, but the Guatemalan version tends to have a softer outer layer, creating a comfort-food texture that feels almost like eating a savory cake with a surprise inside.
The Heart of the Dish: Family and Tradition
If you ask most Guatemalans, their earliest memory of Chiles Rellenos is watching a parent or grandparent meticulously prepare each step. Peeling peppers, boiling meat, sautéing onions and tomatoes it’s a time-consuming process, but it’s also an act of love. Many families use this dish as a way to gather, cook together, and preserve culinary traditions.
In modern times, people have found ways to streamline the process without sacrificing flavor. For example, using a pressure cooker for the beef significantly reduces preparation time. Likewise, preparing the sauce or stuffing in advance can make the process more manageable for busy families. Despite these shortcuts, the core principle remains: patience and care are what make Chiles Rellenos truly special.
Pairing and Presentation
Guatemalan Chiles Rellenos are delicious enough to stand on their own, but they’re often served with a side of white rice and freshly made corn tortillas. Some families enjoy them with seasoned onions, fresh oregano, or a sprinkle of crumbled queso fresco for added flavor and texture.
Presentation matters, especially during special occasions. A well-prepared plate of chiles rellenos, lightly drizzled with tomato sauce and garnished with vibrant green parsley or crema, is as much a feast for the eyes as it is for the taste buds.
Make-Ahead and Storage Tips
Due to the complexity of the recipe, many Guatemalan cooks make use of make-ahead steps. The tomato sauce, for instance, can be made a few days in advance and stored in the refrigerator. Roasted peppers can also be peeled and kept refrigerated until ready to use. Some people even prepare and freeze the stuffed (but not yet battered) peppers for up to a month, then thaw, dip in batter, and fry as needed.
That said, fried chiles rellenos are best enjoyed fresh, when the egg batter is still crispy and light. Reheating them can cause them to become soggy, though placing them in a hot oven for a few minutes can help restore some texture.
Nutritional Considerations
While Chiles Rellenos aren’t necessarily a low-calorie dish, they are packed with wholesome ingredients. The use of lean beef, fresh vegetables, and eggs gives the dish a solid nutritional profile. For a lighter version, one could opt to bake instead of fry the peppers, or use lean ground turkey or chicken in place of beef.
You can also skip the batter altogether and serve the stuffed peppers topped with sauce for a lower-fat, carb-conscious variation. However, doing so changes the traditional texture and experience of the dish, so it’s a personal choice depending on your dietary goals.
A Taste of Guatemala in Every Bite
Whether you’re Guatemalan, of Guatemalan descent, or simply curious about global cuisine, Chiles Rellenos is a perfect entry point into the country’s culinary traditions. Each bite offers a little bit of history, culture, and home style warmth. The layers of flavor from the roasted peppers to the rich filling to the aromatic tomato sauce combine into a dish that is far greater than the sum of its parts.
It’s a dish that says: “You are welcome here. Sit down. Let’s eat.”
Conclusion:
Guatemalan Chiles Rellenos are not just delicious they’re a culinary legacy passed down through generations. They encapsulate the values of Guatemalan cooking: warmth, generosity, and a deep respect for family and tradition. In today’s fast-paced world, taking the time to prepare such a dish is an act of cultural preservation and love.
Whether you enjoy them on special occasions or make them part of your regular meal rotation, Chiles Rellenos serve as a delicious reminder of how food connects us to our roots, our families, and the stories that define who we are.
If you’re looking to bring a little bit of Guatemala into your kitchen, this dish is the perfect way to start.