Chiles Rellenos (Stuffed Peppers)

Recipe View Prepare Ingredients: Gather all ingredients and have them prepped and ready to go. (5 minutes)

Recipe View Roast the Poblanos: Roast peppers directly over an open gas flame, turning frequently until the skins are blackened and blistered. (10-15 minutes). Transfer to a resealable plastic bag, seal, and let sweat. (15 minutes)

Recipe View Cook the Beef Filling: While peppers are sweating, cook ground beef in a skillet over medium-high heat until browned and crumbly. (5-7 minutes). Add tomatoes, onion, and garlic; cook until softened. (3-5 minutes). Season with salt and pepper.

Recipe View Peel and Prepare Peppers: Wearing gloves (optional), remove peppers from the bag. Peel off and discard burnt skins. Rinse under cool water and pat dry. Make a small slit in the side of each pepper and remove seeds and veins. (10-15 minutes)

Recipe View Stuff the Peppers: Stuff each pepper halfway with the beef mixture, then top with shredded mozzarella. Close the slits and secure with toothpicks. (10 minutes)

Recipe View Prepare Egg Batter: Beat egg whites in a clean bowl until stiff peaks form. (3-5 minutes). Gently fold in egg yolks until just combined. (1 minute). Place flour in a shallow bowl.

Recipe View Fry the Chiles Rellenos: Heat oil in a large skillet over medium-high heat. (3 minutes). Dredge stuffed peppers in flour, then dip in the egg batter, ensuring they are fully coated. Carefully place peppers in hot oil and fry on both sides until golden brown. (3-4 minutes per side).

Recipe View Drain and Serve: Drain on paper towels to remove excess oil. Serve immediately on a platter.