Ingredients

Method

Roast the peppers until the skin is blistered and blackened. Place in a bag to cool, then peel the skin off.

Cut a slit in each pepper and carefully remove seeds. Stuff each pepper with cheese and close the slit.

Beat egg whites until stiff. Beat yolks with a pinch of salt, then fold yolks into whites.

Roll stuffed peppers in flour then dip in egg mixture.

Fry in hot oil until golden brown on all sides.