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1
Heat broiler.
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2
Place whole peppers on a flat pan and broil, turning frequently, until evenly black and blistered.
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3
Remove from heat and place in a plastic bag, twisted closed, for 30 minutes.
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4
Meanwhile, place a skillet over medium heat and add ground beef (no oil needed).
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5
Saute until evenly brown, then add onion, garlic powder and tomato.
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6
Saute until onion is translucent, about 3 minutes.
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7
Season with salt and pepper to taste, remove from heat and set aside.
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8
In a separate skillet cook strips of bacon until browned and crisp.
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9
Using a slotted spoon, transfer bacon to beef mixture.
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10
Return pan and bacon fat to medium-low heat, and add 2 tablespoons vegetable oil, the carrot and potato.
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11
Saute until potatoes are tender, 10 to 15 minutes.
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12
Remove from heat, spread meat mixture evenly across top, and set aside.
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13
Remove peppers from bag.
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14
Using protective gloves or under cool running water, peel burnt skins.
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15
Carefully make a vertical slit in side of each pepper and remove any seeds or veins.
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16
Stuff peppers with ground beef mixture, overlapping slits and securing them with toothpicks.
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17
Place a large skillet over medium-high heat and add about 1/4 inch of oil.
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18
While oil heats, with an electric mixer whisk egg whites until thick and fluffy.
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19
Add egg yolks and whisk just until blended, about 30 seconds.
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20
Place flour in a wide shallow bowl.
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21
Coat each stuffed pepper with a thin layer of flour, then dip in egg mixture so that entire pepper is covered.
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22
Carefully place peppers in hot oil and fry on both sides until golden, about 2 minutes a side.
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23
Drain excess oil on paper towels, transfer to a warm platter, remove toothpicks, and serve immediately.
