Sweet Pepper Relyeno Recipe

Ingredients

• 10sweet peppers, halved lengthways and deseeded
• 454 g (1 lb)ground pork
• 60 g (½ cup)plain breadcrumbs
• 3eggs
• 45 g (¾ cup)Panko breadcrumbs
• 1 mediumyellow onion, minced
• 60 g (½ cup)carrot, minced
• 1 teaspoongarlic powder
• to tastesalt and ground black pepper
• 60 ml (¼ cup)cooking oil

Instructions

1. 1

   Mix the filling

   Combine the ground pork, 1 egg, minced onion and carrot, salt, ground black pepper and garlic powder in a bowl. Mix thoroughly.

2. 2

   Fill the peppers

   Scoop about 1½ tablespoons or more of the pork mixture onto each pepper half. Press it gently so it holds together.

3. 3

   Heat the oil

   Heat the cooking oil in a pan.

4. 4

   Coat the peppers

   While the oil heats, beat the remaining 2 eggs. Dip each filled pepper in the beaten egg, then roll it in the Panko, coating the exposed filling completely.

5. 5

   Pan-fry peppers

   Fry the coated peppers over medium heat until the breadcrumbs are light to medium brown. Turn each one and cook the side without the filling for 2 minutes. Take them out of the pan and place them on a baking tray lined with aluminium foil.

6. 6

   Preheat the oven

   Preheat the oven to 177°C (350°F).

7. 7

   Bake the peppers

   Bake the pan-fried peppers for 25 minutes.

8. 8

   Drain the peppers

   Take the tray out of the oven and transfer the peppers to a plate lined with paper towels.

9. 9

   Serve the peppers

   Serve with ketchup.

What are sweet pepper relyeno?

Relyeno, also written relleno, refers to a filled food; versions are found in Spanish and Filipino cooking traditions. This recipe fills sweet pepper halves with seasoned pork, then coats and cooks them until the crumbed tops are browned.

The combination of pan-frying and baking is useful here: the first stage colours the Panko, while the oven finishes cooking the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 22g protein, 24g carbs, 23g fat.

The pork and eggs provide most of the protein, while the breadcrumbs and peppers contribute carbohydrates. Pork, eggs, breadcrumbs and the oil used for frying contribute fat; the exact amount absorbed during frying can vary. Serve a portion with salad or vegetables to balance the plate.

Building the pork filling

Pork: Ground pork forms the substantial, savoury centre of each pepper. Mix it with the egg, onion, carrot and seasonings until evenly combined.

Aromatics: Minced onion and carrot distribute more evenly through the filling than large pieces. Garlic powder seasons the mixture without adding extra moisture.

Keeping the coating in place

Egg dip: Beat the two reserved eggs and coat each filled pepper before adding the Panko. This helps the crumbs adhere to the exposed filling.

Panko: Press or roll the filling side gently in the crumbs so it is covered. Handle the stuffed peppers carefully to keep the filling on the pepper.

Pan-frying and baking

Pan-fry: Use medium heat and cook until the crumbs turn light to medium brown. If the oil is too hot, the coating can darken before the filling has time to cook.

Oven: Bake at 177°C (350°F) for 25 minutes after pan-frying. The source method does not give a separate internal-temperature cue, so check that the pork filling is cooked through before serving.

Choosing and preparing the peppers

Halves: Cut the peppers lengthways and remove the seeds, as directed, to make a cavity for the pork mixture. Choose peppers that sit steadily on the tray if possible.

Filling: Use about 1½ tablespoons or more per pepper half, depending on its size. Keep the layer even so it cooks at a similar rate.

Serving ideas

Ketchup: The recipe suggests serving the peppers with ketchup, which adds a tangy, sweet contrast to the savoury pork and crisp coating.

On the side: Serve with a green salad or simply cooked vegetables for a fresh contrast. Rice or potatoes make the meal more filling.

Recipe notes & tips

• Minced onion and carrot help the filling sit evenly inside the pepper halves.
• Press the filling gently onto the pepper before dipping so it is less likely to shift.
• Keep the pan at medium heat to brown the coating without scorching it.
• Let excess egg drip off before rolling the filling in Panko.
• Line the tray with foil as directed to make baking and clean-up easier.
• Use the paper-towel-lined plate after baking to catch excess surface oil.

Variations

• Add herbs: Mix chopped parsley into the pork filling for a fresh note.
• Use another mince: Try ground chicken or turkey in place of the pork, adjusting cooking as needed.
• Add chilli: Stir a little chilli powder into the filling for gentle heat.
• Change the dip: Serve with a mild chilli sauce instead of ketchup.
• Make smaller pieces: Use smaller pepper halves and reduce the filling in each to suit.

Common mistakes to avoid

• Loose filling: Press the pork mixture gently onto the pepper so it stays in place during coating.
• Patchy coating: Make sure the egg reaches the filling before rolling it in Panko.
• Overheated oil: Keep the pan at medium heat so the crumbs do not brown too quickly.
• Crowded pan: Fry in batches if needed so the peppers can brown rather than steam.
• Skipping the oven: Bake for the full 25 minutes after frying to finish cooking the filling.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven until hot throughout; the coating may soften in a microwave.

Frequently asked questions