For the filling
For the batter
For the sauce
1 Blacken the peppers over the flame of a gas range, place in a plastic bag and let cool. Wash in cold water, remove and discard the skin and reserve.
2 The filling: brown the meat and onion for 5 minutes. Add the remaining ingredients and cook 15 minutes more. Fill the peppers on one side and reserve.
3 Beat the egg whites to soft peaks with a pinch of salt. Add the egg yolks. Dredge the chilies in flour and then in the egg batter. Fry until golden. Drain on paper towels and serve with the sauce.
Advice of Wine to combine
Suggest from Sommelier
The spicy framework of this dish complemented by the sweet-and-sour flavors of the meat filling. The best partner for this dish would be a spicy red wine with lots of black fruit, such as a year-old Syrah from Aconcagua.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.