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Step 1
Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
Step 2
Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
Step 3
Once cooled, peel off the blackened skins.
Step 4
Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
Step 5
Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
Step 6
Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
Step 7
Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
Step 8
Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
Step 9
Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
Step 10
Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
Step 11
Serve with your favorite salsa or sauce!