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Entree
Italian/Mexican
6 servings
10 minutes
40 minutes
6 Melissa’s Long Sweet Peppers
18 Mini San Marzano Tomatoes - halved
12 fresh basil leaves - cut into ribbons
1 1/2 cups shredded mozzarella
6 eggs
2 tablespoons all-purpose flour
Oil for frying
On the grill or your stove burner, char the peppers on all sides, about 10 minutes. Place them into a plastic bag and close to steam them. Once they are cool enough to handle, peel off the charred skin. Split the peppers lengthwise (not all the way through) and remove the seeds.
Stuff equal amounts of the tomatoes into the peppers. Next stuff equal amounts of the basil ribbons into the peppers. Place equal amounts of the cheese into each pepper and secure them closed with toothpicks.
Separate the egg yolks from the egg whites. Place them into 2 separate bowls. Whip the egg whites until fluffy. Whisk the egg yolks to a ribbon stage. Fold the flour and egg yolks into the egg whites.
Pour the oil into a high sided pan or pot and heat to 350ºF.
Dip the peppers into the batter, completely covering them and carefully place into the hot oil. Fry until golden brown and drain them on paper towels. Serve hot with your favorite marinara sauce.
