- 4 large poblano chiles
- 1 tablespoon canola oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 pound ground beef
- 1 pear, peeled and shredded
- 1 Roma tomato, chopped
- 3/4 cup crumbled queso fresco
- 4 large eggs, separated
- 1/2 teaspoon coarse sea salt
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic and cook until browned, 6 to 8 minutes. Stir in beef, pear and tomato and cook, stirring occasionally, until beef is browned and mixture has thickened, 6 to 8 minutes. Remove from heat and stir in queso fresco. Stuff peppers with beef mixture. Place stuffed peppers in prepared baking dish.
Place egg whites in a large bowl and beat with an electric mixture until stiff peaks form. Place egg yolks and salt in a separate small bowl and whisk until blended. Gently fold egg yolk mixture into egg whites until blended, being careful not to deflate egg whites.
Spread egg mixture evenly around and on top of peppers in baking dish. Bake until browned and crisp, about 30 minutes.
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