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Usually when making stuffed peppers, people use bells, New Mexican, or poblano peppers. But instead of those, you can also use mild Italian or Cuban peppers that are usually fried. To generate some heat, stuff them with pepperjack cheese or even a habanero cheese.
| Servings | Prep Time |
| 3 servings | 45 minutes |
| Cook Time |
| 5 minutes |
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Usually when making stuffed peppers, people use bells, New Mexican, or poblano peppers. But instead of those, you can also use mild Italian or Cuban peppers that are usually fried. To generate some heat, stuff them with pepperjack cheese or even a habanero cheese.
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Ingredients
- 9 frigitello or other sweet pepper pods
- 7 ounces pepperjack cheese
- 2 Eggs separated
- 1/4 teaspoon salt
- 1 tablespoon water
- 3 tablespoons flour
- 1 cup sunflower oil
Servings: servings
Units:
Instructions
- Roast and peel the pepper pods.
- Cut the pods on one side lengthwise just enough to gently remove the seeds and tissue.
- Cut the cheese into pieces that will fit inside the pods, stuff the pods with the cheese, and squeeze the cut edges together.
- Mix together the egg whites with the water and the flour and beat until they are stiff.
- Mix together the egg yolks and the stiff whites in a deep bowl.
- Put some flour in a shallow bowl and roll the pods in it until they are completely covered.
- Heat the sunflower oil in a large skillet until very hot.
- Dip each floured pod into the egg mixture.
- Fry no more than 3 pods at a time in the hot oil, turning once until browned.
- Remove the pods from the oil with tongs or a spatula and drain on paper towels. Serve immediately.
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