This recipe is just fantastic. It’s only the second recipe I’ve tried from the cookbook ‘From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce’ and it is another winner.
You can use any type of chile or hot pepper for this recipe. I imagine you could use the Biscayne (Cubanelle) peppers too, or another sweet pepper, if you cannot tolerate heat in your peppers. I used the poblanos we are growing this year. These are a nice chile pepper that has a bit of heat, but not so much that you have to be terribly careful when cutting and handling them. I cut the tops off the chiles and de-seeded them. Then stuffed with a piece or two of melting cheese. No, this is not a low-fat recipe.
Next cover the stuffed chiles with some grated cheese and a mixture of 5 eggs, beaten with 1 1/4 cup milk, 1/4 cup flour, 1/2 tsp salt. Sprinkle with paprika.
Bake in a 350 degree F oven for 45 minutes. The results were delicious! I’ll definitely be making this again, maybe next time with jalapenos! I used about 13 poblanos in a 9×9 Pyrex, and this was enough for 4 good-sized servings. It would be easy to halve the recipe too.