Chile Relleno - Stuffed Peppers
Cooking Time: 1 hour Yield: 4 servings Level: Advance
4 large red bell peppers
1/2 lb ground lean beef
1/2 cup onions, minced
1/2 teaspoon garlic powder
1/2 cup vegetable oil
Salt and pepper to taste
- For the filling: Heat vegetable oil in a saucepan over medium high. Sautee ground lean beef with the onions, garlic power, salt and pepper until beef is completely cooked.
- For the batter: Beat two egg whites until stiff peaks form. Add egg yolks, one by one, and beat for a few minutes.
- For the bell peppers: Brush red bell peppers with oil. Broil them until the skin becomes soft, about 20 minutes. Transfer them to a platter. Peel and seed red bell peppers. Stuff red bell peppers with beef mix. Heat vegetable oil in a skillet over medium high. Dip stuffed red bell peppers into batter, one by one. Place them in skillet turning until lightly brown, about three minutes. Serve with rice.