The typical stuffing pepper (literally chile relleno in Spanish) is an anaheim or poblano -- the latter (and my favorite) is similar in size to an elongated green pepper, though a much deeper green in color. The trouble with these two varieties is that they've got tough skins -- tough enough that if you cook them without removing the skin, you get something similar to Saran Wrap encasing your peppers. Most relleno recipes tell you to broil your peppers to sear off the skin, but I've learned the hard way that this process softens the pepper too much -- not good when you get around to frying them.
- Separate a half dozen eggs; in one bowl, beat the whites until they're stiff. In a second bowl, mix the yolks with 1/4 cup flour, then fold that mixture into the egg whites
- Roll each stuffed pepper in a plate of dry flour, and then dip into the egg mixture, making sure the batter adheres to the pepper
- Fry it with the slit-side down side first in a cast iron skillet filled with an inch of hot oil. Turn it when golden brown, and remove when finished
- Heat the 1/4 cup canola oil in a skillet over medium-high heat.
- Stir in the 1/4 cup flour and stir for 3 to 4 minutes, or until it makes a light brown roux
- Add 1/2 tsp black pepper, 1 tsp salt, 1.5 tsp garlic powder, 2 tsp cumin, 1/2 tsp oregano, and 2 tbs chili powder to the roux and constantly stir for a minute or so
- Gradually pour in two cups of chicken broth, and let simmer for 15 minutes
vegetable to the eggs to the venison -- were naturally raised and harvested. And really, really tasty.