Chile Relleno Recipe

Chile Relleno Directions

1. 1

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add the sliced onion and garlic, cooking until softened. Stir in the sliced plantains and cook until golden. Add the shredded coffee roasted pork, cumin, salt, and pepper. Mix well and remove from heat.

2. 2

   Stuff the Peppers

   Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the pork and plantain mixture, then top with cheese.

3. 3

   Bake the Peppers

   Place the stuffed peppers in a baking dish and add a little water to the bottom of the dish. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.

4. 4

   Cook the Rice and Beans

   While the peppers are baking, prepare the rice according to package instructions. Heat the black beans in a small pot, adding salt and pepper to taste.

5. 5

   Serve

   Once the peppers are done, remove from the oven and serve with rice and beans on the side.