The reaction to this recipe has been either very positive or negative.  I 
happen to like it a lot.  This is the way my mom made stuffed peppers when I 
was a kid.

Mexican Stuffed Peppers
4 green bell peppers with the stems cut out and cleaned with as little of the 
tops of the peppers cut away
4 eggs
4 to 8 slices American pimento cheese
28 ounce can whole or diced tomatoes
Oil, bacon grease or lard for frying
Pinch chili powder
Prepare peppers cutting out as little of the pepper's tops as possible.  Break 
up and place one to two slices of the cheese in each pepper.  (The original 
recipe probably used some kind of Mexican cheese).  Separate the egg whites and 
yolks.  Beat the whites till stiff and the yolks until mixed.  Fold the yolks 
into the whites.  Heat oil in a frying pan (non-stick may be best) and fry 
spoonfuls of the eggs until set on both sides.  Because I've had difficulty 
with this part, I've cooked the eggs in one or two batches covering the whole 
bottom of the frying pan and cut the egg in small pieces the size of a serving 
tablespoon. Place the tomatoes in a large pan (size large enough to fit the 
peppers in). If the tomatoes are whole, break up with a spoon.  Season the 
tomatoes with the chili powder.  Place the peppers in the tomatoes.  Be sure 
that the peppers are standing up straight.  Add the eggs to the tomatoes.  
Cover pan. Cook on medium until peppers start to bubble (you'll hear when
 you reach this temperature). Lower temperature and simmer at least half an 
hour or until peppers are tender.  Serve in bowls being careful not to tip the 
peppers when serving. Yield: 4 servings.  If you want to halve the recipe or 
double it, just keep in mind to have enough tomatoes in the recipe.
Hope you try this and like it!

Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address:  4201 St. Antoine
Detroit MI 48201
Phone:  (313)745-4131
Email:  [email protected]<mailto:[email protected]>


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