Chiles Rellenos

Ingredients

• 6 largebell peppers (red, green, or yellow)
• 1 lbground beef (80/20)
• 1 mediumonion, finely chopped
• 3 clovesgarlic, minced
• 1 cupcanned diced tomatoes, drained
• 1 cupfrozen peas and carrots mix
• 1 tspground cumin
• 1/2 tspdried oregano
• 1/2 cupshredded Monterey Jack cheese
• 1 largeegg, separated
• 1/4 cupall-purpose flour
• 1 tspbaking powder
• salt and black pepper
• 1 cupvegetable oil for frying

Instructions

1. 1
   Char bell peppers over open flame or under broiler until skin blisters. Place in a plastic bag for 10 minutes, then peel carefully. Cut a 2-inch slit on one side and remove seeds.
2. 2
   In a skillet over medium heat, sauté onion until translucent, 3-4 minutes. Add garlic and cook 30 seconds more. Add beef, breaking it up with a spoon, until browned, 5-7 minutes.
3. 3
   Stir in tomatoes, peas, carrots, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer 5 minutes until thickened. Remove from heat and mix in cheese. Cool slightly.
4. 4
   Stuff peppers with beef mixture, then dust lightly with flour to help batter adhere. Beat egg whites to stiff peaks. Fold in yolks, 2 tablespoons flour, baking powder, and a pinch of salt until just combined.
5. 5
   Heat oil in a deep skillet to 355°F. Dip each stuffed pepper in batter, letting excess drip off. Fry 2-3 at a time, turning once, until golden brown, 4-5 minutes total. Drain on paper towels.
6. 6
   Serve immediately with your favorite salsa, sour cream, or a mild tomato sauce.