Mexican Stuffed Peppers Recipe


Preparation Time10 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient


 Green peppers6 Large
 Eggs2 , separated
 Flour3 Tablespoon (For Coating)
 Oil2 Cup (32 tbs) (For Deep Frying)
For picadillo
 Vegetable oil2 Tablespoon
 Lean minced beef1 1⁄2 Pound (750 Grams)
 Onion1 Large, chopped
 Garlic1 Clove (5 gm), crushed
 Cooking apples2 Large, peeled, cored and finely chopped
 Canned chopped tomatoes7 Ounce (1 Can Or 200 Grams)
 Pimiento stuffed olives1⁄2 Ounce, sliced (15 Grams)
 Raisins1 Ounce (25 Grams)
 Chilies1⁄2 Ounce, sliced (15 Grams)
 Cinnamon1 1⁄4 Pinch (1 Large Pinch)
 Clove1 1⁄4 Pinch (1 Large Pinch)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3012 Calories from Fat 1588

% Daily Value*

Total Fat 178 g273.7%

Saturated Fat 50.3 g251.5%

Trans Fat 5.1 g

Cholesterol 844.9 mg

Sodium 1630.4 mg67.9%

Total Carbohydrates 211 g70.5%

Dietary Fiber 40.1 g160.5%

Sugars 99.2 g

Protein 168 g335.9%

Vitamin A 125.3% Vitamin C 1608.1%

Calcium 44.7% Iron 142.9%

*Based on a 2000 Calorie diet


First make the picadillo.
Heat the oil in a frying pan, brown the meat and add the onion, garlic and apple.
Cook for about 10 minutes, then drain to remove any fat.
Add the rest of the ingredients and season to taste.
Continue to cook until the mixture is rather dry.
Make a long slit in the side of each pepper and carefully scoop out the seeds without tearing the skin.
Stuff each one with picadillo mixture.
Beat the egg whites in a bowl until they form stiff peaks.
In a separate bowl beat the egg yolks and salt and pepper until pale, then gently fold in the beaten egg white.
Dip the stuffed peppers in the flour and then into the egg mixture.
Heat 1 cm (1/2 inch) of oil in a large frying pan, and fry the peppers in batches over a low heat, turning occasionally, until they are uniformly golden all over and the filling is sealed inside the egg coating.
Drain on kitchen paper, slice and serve.