Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 2 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Lightly fry peppers in oil until they blister all the way around. Remove from oil and place in a grocery plastic bag and let rest until cool. When cool, using paper towels or plastic gloves, remove skin from peppers (a very important step to overall dish).
Make incision from stem half way down pepper. Clean out seeds if desired. It is not critical for all seeds to be removed. Set peppers aside.
Finely dice (needs to be very small) the potato and carrot. Place in boiling water and cook until tender. Remove from water and set aside.
Fry ground beef, Worcester, salt, pepper, and fajita seasoning (if desired) until done and crumbled; remove from heat. Add potatoes and carrots to mixture; set aside.
Stuff peppers with beef mixture to full. Optionally, you can tie a thread around the pepper to hold it together.
Hint: If you like milder flavor and/or don't like messing with the stem and pod at the top of the pepper, gently slice around the stem (before stuffing) to remove stem and pod. Stuff pepper and insert a Ritz Cracker into the top to hold shape and seal stuffing.
After stuffing, lightly dust peppers with flour which will help the egg batter stick to it.
Just prior to cooking, beat the egg whites to fluffy. After fluffy, slowly add yokes beating slowly. Don't overmix.
Warm oil to medium temperature.
Dip peppers into egg mixture (which will be light and fluffy) and place in heated oil.
As it cooks on one side, slowly baste the top with oil to help solidify egg batter crust.
Turn peppers; cook til golden brown on all sides.
Remove and serve immediately.
Extra Hints: For the stuffing, you can use whatever you like (e.g. onion, rice, cheese, etc.).
