Definitely a keeper. It's a rich dish, however, and really must be served with Spanish rice. Suggest you make the sauce ahead of time; it's a lot to contend with at one time. The peppers, after being broiled and skinned, are quite fragile and need tender care and attention while stuffing and cooking. Did not need toothpicks to keep them together; doubt the toothpicks would have kept them together in any event. Just held the cheese-filled mushy peppers together with my hands as I dredged them in flour; placed them carefully on the tray and the flour kept them together. Being in the freezer 30 minutes keeps them from falling apart during the breading. I only used 4 eggs (4 whites and 1 egg yoke) as I was using extra large eggs. Still had enough batter left for 1-2 more peppers. Next time I'll just use 3 eggs for 4 peppers. Thanks so much for the recipe.
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Definitely a keeper. It's a rich dish, however, and really must be served with Spanish rice....