Stuffed Green Peppers (Chiles Rellenos)

from The Art of Mexican Cooking by Aaron and Salom

6 large sweet green peppers
6 tablespoons olive oil
1 pound ground beef
1 small onion, minced
2 cloves of garlic, crushed
2 1/4 teaspoons red chili powder
1 teaspoon salt
3 tablespoons ground almonds
3 tablespoons raisins
1/4 cup tomato paste
4 tablespoons flour, sifted
1/4 cup freshly grated mild cheese (Parmesan or Romano)
1 cup bread crumbs
2 eggs, lightly beaten
Shortening for deep-fat frying

Remove the stems and scoop out the seeds from the peppers, leaving the peppers whole. Parboil by placing them in a saucepan with water to cover and bring the water to a boil. As soon as water has boiled, turn off flame, drain the peppers, and allow them to cool until comfortable to the touch.

While peppers are cooling, heat the oil in a skillet and brown the beef and onion; add the garlic, chili powder, salt, ground nuts, and raisins; stir in the tomato paste. Cook for about 5 minutes. Remove from the heat and add more salt, pepper, and chili powder, if so desired. Stuff peppers with meat mixture. Sprinkle flour on the tops of the peppers at the openings. Mix together the cheese and bread crumbs; beat the eggs lightly in a separate bowl. Dip each pepper in the eggs, then in the crumbs and cheese, once again in the eggs, again in the crumbs and cheese. Heat the shortening in a heavy, deep pan to 375 degrees on fat thermometer. Carefully put 1 or 2 peppers at a time in fat and saute until golden brown. Drain on absorbent paper. Serve hot.

Serves 6.

Comments: I use a variety of peppers, such as Banana, Hungarian Wax, or Annaheim. Serve the peppers with Mexican tomato sauce (find "tomato" or "sauce").


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