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.

By: Didi

Didi — Thu, 20 Jul 2006 08:59:14 +0000

This looks so good! I want to try them!! Yum!!

By: connie

connie — Thu, 20 Jul 2006 07:22:41 +0000

I agree Cecile J, roasting them gives them that smokey flavor, kinda the same way with tortang talong, they taste better roasted than boiled. Coating them with egg also makes them extra yummy. I don’t use rice in it too, it’s more of a preference, I just don’t like the rice in it.
I haven’t made this dish in a while. Guess, what’s for dinner tomorrow.

By: CecileJ

CecileJ — Thu, 20 Jul 2006 01:50:10 +0000

We roast then peel the peppers instead of blanching them. Gives a nice, smokey flavor.

By: Jacob's Mom

Jacob's Mom — Wed, 19 Jul 2006 13:51:12 +0000

Perfect timing, MM! Hubby harvested the first batch of green peppers last night and I was just thinking of what to do with them. Thanks!

By: Mik

Mik — Wed, 19 Jul 2006 09:44:38 +0000

My mom has this recipe in her arsenal, too, and I ate it lots while growing up. My grandmother used to coat the peppers in egg as well –I’ve never perfected the technique!