4 cans of sardines in olive oil La Sirena

  • 10 servings
  • 90 minutes
  • Guatemala
  • 1 dozen peppers
  • 4 cans of Sardine in olive oil La Sirena
  • 3 medium carrots
  • 1 pound potato
  • ½ pound green beans
  • 5 tomatoes
  • 3 garlic cloves
  • 3 eggs
  • Consommé
  • 3 onions
  • 1 teaspoon ground pepper
  • Bay leaves
  • Salt to taste


In a bowl, mash the Sardine in La Sirena olive oil with a fork.


Apart, wash the green beans, carrots, potatoes and 1 onion. Then peel these ingredients, chop finely and cook them.


Next, crush 3 peeled tomatoes, 2 cloves of garlic, 1 chili pepper and 1 onion. fry with bay leaves, consommé, pepper and salt.


Add the previously cooked vegetables and the Sardine in La Sirena olive oil, stir.


Wash the chilies and put them to roast, then place them in a large container. Make a not very large opening, devein them and remove the seeds.


With a spoon, place the filling in each of the chilies, close them and pass them through the egg, previously beaten, and add a little salt.


Fry with enough oil over low heat. Remove and place them on a napkin to absorb excess oil.


Serve and garnish with parsley, dry cheese, and onion.