I’m so confused. Do you not halve them and then crack on??
tallon4
Cut them in half and flatten them. There’s plenty of surface area to scoop the filling onto.
This isn’t supposed to be chile relleno with the lid lobbed off and then the filling crammed into a whole pepper. These are open-face “stuffed” peppers.
Love2Pug
Trim the stems off, slice them open, scoop out the seeds and fleshy bits inside with a spoon. Worst case is you warm them up a bit in the microwave or in hot water to make them more pliable to lay out flat.
But these are the kinds of peppers used often in the “Tex-Mex” region. They are not hot, but they do have more flavor than a bell.
3 Comments
I’m so confused. Do you not halve them and then crack on??
Cut them in half and flatten them. There’s plenty of surface area to scoop the filling onto.
This isn’t supposed to be chile relleno with the lid lobbed off and then the filling crammed into a whole pepper. These are open-face “stuffed” peppers.
Trim the stems off, slice them open, scoop out the seeds and fleshy bits inside with a spoon. Worst case is you warm them up a bit in the microwave or in hot water to make them more pliable to lay out flat.
But these are the kinds of peppers used often in the “Tex-Mex” region. They are not hot, but they do have more flavor than a bell.