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Mexican Stuffed Peppers

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Ingredients
  Green peppers 6 Large
  Eggs 2 , separated
  Flour 3 Tablespoon (For Coating)
  Oil 2 Cup (32 tbs) (For Deep Frying)
For picadillo
  Vegetable oil 2 Tablespoon
  Lean minced beef 1 1⁄2 Pound (750 Grams)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), crushed
  Cooking apples 2 Large, peeled, cored and finely chopped
  Canned chopped tomatoes 7 Ounce (1 Can Or 200 Grams)
  Pimiento stuffed olives 1⁄2 Ounce, sliced (15 Grams)
  Raisins 1 Ounce (25 Grams)
  Chilies 1⁄2 Ounce, sliced (15 Grams)
  Cinnamon 1 1⁄4 Pinch (1 Large Pinch)
  Clove 1 1⁄4 Pinch (1 Large Pinch)
  Salt To Taste
  Pepper To Taste
Directions

First make the picadillo.
Heat the oil in a frying pan, brown the meat and add the onion, garlic and apple.
Cook for about 10 minutes, then drain to remove any fat.
Add the rest of the ingredients and season to taste.
Continue to cook until the mixture is rather dry.
Make a long slit in the side of each pepper and carefully scoop out the seeds without tearing the skin.
Stuff each one with picadillo mixture.
Beat the egg whites in a bowl until they form stiff peaks.
In a separate bowl beat the egg yolks and salt and pepper until pale, then gently fold in the beaten egg white.
Dip the stuffed peppers in the flour and then into the egg mixture.
Heat 1 cm (1/2 inch) of oil in a large frying pan, and fry the peppers in batches over a low heat, turning occasionally, until they are uniformly golden all over and the filling is sealed inside the egg coating.
Drain on kitchen paper, slice and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pepper
Preparation Time: 
10 Minutes

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