Vanessa Cruz

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Recipe

Peppers Stuffed with Mexican Style

Name: Peppers Stuffed with Mexican Style
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 6 pieces of green bell pepper big; 1 ration of refried beans; 2 pieces of egg separate clear and yolks; 1/2 teaspoonful of Salt; corn oils to fry; flours to ride; 1 Cup of cheddar cheese grated; branches of coriander cool

50 min

Easy

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So that you can prepare a rich garnish, try this recipe of stuffed peppers Mexican style with a few beans and very rich batters.

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Ingredients

4 servings

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6 pieces of green bell pepper big
1 ration of refried beans
2 pieces of egg separate clear and yolks
1/2 teaspoonful of Salt
corn oils to fry
flours to ride
1 Cup of cheddar cheese grated
branches of coriander cool

Preparation

Roast the peppers over medium heat, turning from time to time until the skins are blackened and quartered.

Transfer the peppers to a plastic bag, seal it and set aside for about 15 minutes. Preheat the oven to 180ºC. Remove the peppers from the bag.

Peel them one by one, carefully, under a stream of cold water. Open them longitudinally and remove the seeds and ribs, carefully so that they remain intact. Fill them with refried beans.

Beat the egg whites in a large bowl. In another bowl, beat the yolks a little together with the salt. Gently pour the yolks in the bowl of the whites and mix.

Overcook the chiles. Arrange them in a refractory. Sprinkle the grated cheese and put them in the oven until the cheese melts.