Stuffed Güero Peppers

Pepper season is just arriving, and Sabasalads is very excited about that. Although I’ve already arrived in London (the pepper options are quite different here), I thought it best to do one last North-American post before beginning to blog about my cooking experiences in the U.K. What follows is a simple recipe that is nonetheless a crowd-pleaser and is absolutely perfect for summer barbecues.

Stuffed Güero Peppers

We love stuffed güero peppers, and although they’re always better when Cesar’s mom makes them, we are going to offer a recipe here as it’s simple enough for us, and you, to make too.

Güero is the Mexican-Spanish name for long, bright-green chili peppers. In the U.S., they are called banana peppers, hungarian wax peppers and cubanelle peppers- we’ve seen all three names listed in Chicago grocery stores. They are supposed to be very, very hot, but the ones we picked up while we were in Opelika weren’t and we assume there must now be different sub-varieties that range from mild to hot. We think that they’re better hot, but this is a matter of preference.

The other key ingredient is the cheese that goes inside the peppers. The best type to use is queso Chihuahua or queso Oaxaca, both are Mexican cheeses of the mild, white variety that are made to be melted. Obviously if you can get the real thing instead of the packaged types that are always rubbery then go for it. You can even use mozzarella in a pinch.


6 güero peppers

1/2 pound queso Chihuahua

Sea salt to taste


Remove the cores, seeds and veins from inside the peppers by making a slit down the center and a slit across the top of the pepper, making a T-shape. You can hack off the core with a paring knife and then use a less sharp knife to run along the veins, which come out quite easily. Make sure to wash your hands after you do this and don’t put them in your eyes or around your nose- this will be painful.

Next, divide the cheese into rectangular-shaped chunks and place 2-3 in each pepper. If they don’t close all the way, that’s fine.

To cook the chilis, cover a roasting pan with aluminum foil and set your broiler to high. Place the peppers face cup on the aluminum, sprinkle them with a bit of sea salt, and broil for about 7-10 minutes until the cheese begins to turn golden brown and the peppers are soft and wilted.

Serve these with steak, barbecued pork or chicken, or use them as filling for vegetarian tacos along with roasted potatoes and/or rice.


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