First of all, I have to explain that I don’t really use chili peppers for this recipe, nor do I stuff them.  You certainly are welcome to — and if you use larger peppers then it might be easier to stuff them.

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My pepper of choice is something called a “fooled you” or “mock jalapeno.”  This pepper grows readily in our garden; we grow a whole boatload of these delicious peppers and then keep them in the freezer to enjoy year round.  The mock jalapeno is not hot; it tastes very similar to a red bell pepper, only it is a little bit sweeter and meatier.  The skin of the mock jalapeno softens quite nicely when it is cooked, too.  No peeling is necessary.  A plateful of mock jalapenos will bring a smile to my face.

Incidentally, the mock jalapeno peppers also do quite well on the grill.  Just throw them on the grill and cook until soft.  My kids and I can eat those things like they’re going out of style (the peppers, not my kids).

Anyway, back to this stuffed pepper recipe.

Ingredients

• 4 Cups or more of red mock jalapeno peppers (seeds removed)
• 8 eggs
• 1 teaspoon baking powder
• 1/8 Cup vegetable oil + 2 Tablespoons
• 8 to 16 ounces of shredded cheese (monterey jack or cheddar is perfect)
• 9×13 baking dish

Directions

Heat oven to 375F.

Put 2 Tablespoons vegetable oil into the bottom of the 9×13 baking dish.  Spread the peppers evenly in the dish.

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Separate the eggs.  Beat the egg whites until soft peaks have formed.  Then add baking powder to the egg whites and continue beating until you have fairly stiff peaks.

Mix the egg yolks and the 1/8 Cup of vegetable oil (stir until smooth) and then fold that in with the egg whites.

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Sprinkle the cheese on top of the peppers.

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Pour the egg mixture on top of the cheese and spread evenly.

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Bake for 35 to 40 minutes.  Depending on how much cheese you use and how cold the cheese is when you put it into the pan, you may need to bake for an additional 5 to 10 minutes.

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Let cool for three or four minutes, and then serve and enjoy!