Green peppers are grilled over a flame, peeled, carefully seeded, stuffed, and then fried until golden crisp on the outside, while the cheese within is meltingly creamy. Don’t worry if the peppers should tear a bit, however; the flour-and-egg coating acts as a seal. Pepper size and the amount of filling needed to stuff each pepper are the only variables, so make enough filling. If you have some filling left over, spread it on bread and toast it, or use it in a gratin like the almodrote. These peppers could be served with a light tomato sauce if you like, although it is not traditional.
Place the peppers over an open flame on a gas stove or in a broiler until they are charred almost black on all sides and are softened. Slip the peppers into a plastic bag or covered container and let steam for 15 minutes, then scrape off the charred peel with a knife. Do not peel under running water, or you will lose much of the roasted flavor. Carefully cut a slit in the side of each pepper and scoop out the seeds.
In a bowl, lightly beat
Pour the vegetable oil to a depth of about
© 2000 Joyce Goldstein. All rights reserved.