Mexican Stuffed Peppers
|Green peppers||6 Large|
|Eggs||2 , separated|
|Flour||3 Tablespoon (For Coating)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|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)|
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.