Mexican Stuffed Poblano Peppers

Begin by roasting the whole peppers over an open flame on a gas stovetop burner, ensuring the skins are evenly black and blistered. Once done, transfer the peppers to a resealable plastic bag and allow them to sweat. This will make it easier to peel off the skins.

While the peppers are sweating, cook the ground beef in a skillet over medium-high heat until evenly browned and crumbly. Add in the tomatoes, onion, and garlic, and season with salt and pepper to enhance the flavors.

After removing the peppers from the bag, peel off and discard the burnt skins. Rinse the peppers under cool running water to get rid of any leftover burnt pieces, then pat them dry with a paper towel. Make a small vertical slit in the side of each pepper, remove the seeds and veins, and set aside.

Halfway stuff each pepper with the beef mixture, then fill the rest with shredded mozzarella. Secure the slits with toothpicks to keep the filling intact.

In a separate bowl, beat the egg whites until thick and fluffy. Then beat in the egg yolks until well blended. Place the flour in a shallow bowl for coating.

Heat a large, heavy skillet with 1/4 inch of oil over medium-high heat. Lightly coat the stuffed peppers with flour, dip them into the beaten eggs, and carefully place them into the hot oil. Fry until golden on both sides, then drain on paper towels before serving.