Comments on: Stuffed Green Peppers a la Marketman

By: Mik

Mik — Wed, 23 Aug 2006 04:28:42 +0000

Looked this recipe up as am cooking it for lunch today — thanks Kulasa :) I was planning on baking it sans the egg but I think I might try it again :D

By: kulasa

kulasa — Sun, 23 Jul 2006 00:47:19 +0000

I do this with the roasted version with egg coating as well. The smoky flavor makes a difference.

mik, Beat the yolk and whites separately, coat with the yolk first, then the white, then fry. This gives the peppers a more appetizing coat.

My mom used to call this “rellenong pimiento”. Serve with hot rice and lots of ketchup.

By: connie

connie — Fri, 21 Jul 2006 02:56:57 +0000

The chile rellenos that I usually order from Mexican restaurants uses poblano peppers and lots of queso fresco (some kind of white Mexican cheese) or Monterey Jack cheese. They usually serve it with Mexican rice, shredded lettuce with a scoop of sour cream on top, guacamole and salsa. Really good, plus the poblano is a bit spicy in contrast to sweet bell peppers but not extremely fiery either. For someone like me who loves spicy food, it is actually not spicy at all. LOL.

By: Marketman

Marketman — Fri, 21 Jul 2006 02:14:19 +0000

I have to try the roasted version…sounds good. I just have to make sure that I don’t overdo it so I puncture the capsicum skins… thanks, everyone!

By: gonzo

gonzo — Fri, 21 Jul 2006 02:09:45 +0000

yes roasting and peeling is definitely the way to go. and coating with egg makes em somewhat similar to a popular mexican dish, chiles rellenos.