Things You'll Need
Canola or peanut oil
Tall heavy-bottomed pot
Mixer or whisk
A stuffed pepper is just a stuffed pepper -- unless you're talking about chile rellenos. Crunchy on the outside and steaming hot on the inside, chile rellenos rise above the rest. Seafood, veggies, chicken, pork, beef or queso -- you can stuff a chili relleno with just about anything that fits. Start with the proper pepper -- a firm, blemish-free poblano with a long stem. Poblanos have enough piquancy to perk up your palate without burning your face off, and they respond well to breading and frying.
Peel the Poblanos
Heat about 1 inch of canola or peanut oil in a tall heavy-bottomed pot over medium heat. Choose a pot that is at least 4 inches tall and 12 inches wide to make adding and removing the chiles easy.
Rinse the chiles and dry them with a paper towel. Check the oil temperature with an instant-read thermometer; adjust the heat as needed to maintain a temperature between 350 and 375 degrees Fahrenheit.
Lower the chiles into the oil with tongs and fry them until the skin blisters, about a minute. Turn the chiles over in the oil continuously using tongs.
Transfer the chiles to a plate lined with paper towels and blot them with more paper towels. Place the chiles in a bowl or dish and cover them with plastic wrap. Remove the oil from the heat.
Let the chiles cool for about 15 minutes, then uncover them. Gently rub and peel off the skins when the chiles are cool enough to handle.
Stuffing and Frying
Allow your filling to sit at room temperature for a few minutes. Slice a lengthwise slit in each poblano starting 1/2 inch below the stem and ending 1/2 inch from the tip.
Loosen the seeds inside the chile with your finger or a spoon. Rinse the seeds from the poblanos and drain them upside down on a plate lined with paper towels.
Fill the poblanos with about 1/2 cup of stuffing. Overlap the seam slightly and secure it with toothpicks. Place the chiles on a tray or dish lined with parchment paper and chill them in the freezer for 45 minutes to one hour.
Heat the oil used to blister the chiles to between 350 and 375 F.
Separate 1 egg for each stuffed chile and whip the yolks until frothy. Beat the whites with a pinch of salt until they hold a stiff peak using a mixer set to medium, about three minutes.
Add the yolks and a couple of tablespoons of flour to the whites and beat until combined. Take the chiles from the freezer.
Remove the toothpicks from the chiles and dredge them in a plate of flour. Holding the chiles by the stem, dip them in the batter and gently lay them in the oil, one at a time.
Fry the chiles chiles until crisp and golden brown, about two minutes on each side; use tongs to turn the chiles over in the oil. Transfer the chiles to a plate lined with paper towels to drain.
Blot the oil from the chiles with a paper towel and serve.
Blister the chile skins under the oven broiler or over a burner flame as an alternative to frying.