Mexico is very well known for its stuffed chiles, like the famous Chiles en Nogada, or Chiles Rellenos, which are filled with cheese and covered in a fried flour and egg batter. But, had you heard about a Hibiscus Stuffed Chili Pepper?
This is one of our favorite Mexican vegetarian recipes and it’s always a big hit with friends and family. You won’t believe how delicious this is! It’s sweet, but with a hint of chili, very filling and healthy. Also, it’s really easy to make!
Oh, and this is a 2 in 1 recipe because you’ll also end up with a Hibiscus concentrate to make water. The perfect pair for this recipe.
Hibiscus Stuffed Chili Pepper Recipe
Ingredients
- 1 1/2 cups Hibiscus flower
- 4 Poblano peppers
- Slice Small onion
- 1/2 cup Powdered sugar (sifted)
- 1/4 cup Chopped walnuts
- 200 grams Piloncillo (Panela) or brown sugar
- 1 can Refried beans
- Sour creme
- Olive oil
- Salt
Preparation
- Boil the hibiscus with the piloncillo (or brown sugar) in 4 cups of water for 15 minutes. Move constantly. Drain it and set it aside. Keep the juice, so that you can add more sugar and water later and enjoy delicious hibiscus water with your meal.
- Roast the poblano peppers on top of the stove’s burners, until all the skin is black. Watch out for flames. Right after roasting them, place them inside a plastic bag and close it so they can ‘sweat’. Leave them there for 10 minutes.
- Take the peppers out of the bag and wash them under the sink with warm water. Rub them between your hands until all the skin comes off.
- Make a big slice down the center of every pepper so you can wash the inside and take out the seeds. Set them aside.
- In a hot medium-sized pan with a dash of olive oil, fry the onion until golden. Take the onion off and add the hibiscus with a dash of its juice and the walnuts. Add a sprinkle of salt and the sifted powdered sugar. Stir until fully combined. Do this quickly so that the hibiscus doesn’t dry out.
- Warm up the refried beans in the stove or in the microwave. If you don’t find canned refried beans, you can process whole pinto or black beans in a blender and fry them in the stove with a little bit of vegetable oil.
- Stuff the poblano pepper with the hibiscus mix and place it on top of a bed of beans. Finish with a bit of sour creme on top.
- Enjoy!
Hope you like this recipe as much as we do. Let us know if you try it!
