Stuffed Pepper

Maizena
This delicious stuffed poblano pepper filled with panela cheese, battered, and served with tomato sauce is different from any other, as its batter is very fluffy. Additionally, the mix of textures will delight you, and best of all, it is prepared in just 40 minutes. Impress at mealtime with this sensational recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Poblano chiles, roasted, seedless, and cleaned
  • 400 grams panela cheese, in pieces
  • 5 tablespoons Maizena® cornstarch
  • 3 egg whites
  • 1/2 cups vegetable oil
  • 3 tomatoes, cut into quarters
  • 1/4 onions, in pieces
  • 1 clove garlic
  • 1 cube Knorr® granulated chicken bouillon
  • 1/4 cups water
Preparation
40 mins
20 mins
Low
  • Fill each pepper with slices of cheese and dry very well with an absorbent paper towel.
  • Sprinkle each pepper with 1 tablespoon of Maizena® Corn Starch until the entire surface is well covered. Set aside.
  • Beat the egg whites until stiff peaks form, add the remaining tablespoon of Maizena® Corn Starch and the egg yolks. Mix carefully.
  • Heat half of the oil in a skillet, dip 2 of the peppers in the beaten egg, and cook in the skillet until golden brown.
  • Set aside on an absorbent paper towel and repeat the procedure with the remaining peppers.
  • Prepare a sauce by blending the tomato, onion, garlic, Knorr® Suiza Chicken Bouillon cube, and water. Strain.
  • Heat 1 tablespoon of oil in a pot and cook the sauce over low-medium heat for 12 minutes.
  • At the moment of serving, pour the tomato sauce over each pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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