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Peppers Stuffed With Beans

Stuffed peppers are a popular Mexican dish. A special version - Chiles en Nogada - is served every year on August 28th to celebrate Independence Day. The green peppers are served with a sauce of fresh walnuts and a garnish of pomegranate seeds to represent the colours of the Mexican flag.

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6 large green peppers
1 quantity Frijoles Refritos (Refried Beans)
2 eggs, separated
2.5 ml/ teaspoon salt
Corn oil, for frying
Plain flour, for dusting
120 ml/ 4 fl oz/ cup whipping cream
115 g/ 4 oz/ 1 cup grated Cheddar cheese
Fresh coriander sprigs, to garnish


Serves: 6


Roast the peppers over a gas flame or under a medium grill, turning occasionally, until the skins have blackened and blistered. Transfer the peppers to a plastic bag, secure the top and leave for 15 minutes.

Preheat the oven to 180°C/350°F/ Gas 4. Remove the peppers from the bag. Hold each pepper in turn under cold running water and gently rub off the skins. Slit the peppers down one side and remove the seeds and ribs, taking care not to break the pepper shells. Stuff with the Refried Beans.

Beat the egg whites in a large bowl until they stand in firm peaks. In another bowl, beat the yolks lightly together with the salt. Fold the yolks gently into the whites.

Pour the corn oil into a large frying pan to a depth of about 2.5 cm/ 1 in and heat. Spread out the flour in a shallow bowl or dish.

Dip the filled peppers in the flour and then in the egg mixture. Fry in batches in the hot oil until golden brown all over. Arrange the peppers in an ovenproof dish. Pour over the cream and sprinkle with the cheese. Bake in the oven for 30 minutes or until the topping is golden brown and the peppers are heated through. Serve at once, garnished with fresh coriander.

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