Stuffed Mexican Peppers

Gather all necessary ingredients and equipment beforehand.

Roast whole peppers over an open flame on a gas stovetop burner, turning them frequently until their outer layers are uniformly charred and blistered. Transfer the peppers to a resealable plastic bag, seal it tightly, and let them sit for a period of time; this will make the outer layers easier to remove afterwards.

While the peppers are undergoing this process, cook ground beef in a skillet over medium-high heat until it is evenly browned and crumbly, taking around 5 to 7 minutes. Add tomatoes, onion, and garlic; continue cooking for a few more minutes. Season with salt and pepper to taste.

If desired, wear protective gloves when handling the peppers to prevent any potential irritation. Remove the peppers from the bag and carefully peel off their burnt outer layers, discarding them entirely. Run the peppers under cool running water to rinse away any remaining burnt pieces, then gently pat them dry with a paper towel. Make a small vertical incision in the side of each pepper and carefully remove its seeds and veins through this slit.

Stuff each pepper halfway with the beef mixture, then fill the rest of the way with shredded mozzarella cheese. Close the incision and secure it with toothpicks to keep everything in place.

In a separate bowl, beat egg whites until they become thick and fluffy. Beat in the egg yolks until they are fully incorporated, taking about 1 minute to do so. Place flour in a shallow bowl for later use.

Heat 1/4 inch of oil in a large, heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them into the egg mixture until they are fully covered. Carefully place the peppers into hot oil and fry on both sides until they are golden brown, then drain them on paper towels.