At the farmer's market my coworkers and I go to every week they sell 3 peppers for $1. I've always admired the gorgeous cubanelle peppers but could never think of anything to make with them. Then it came to me - mock chile rellenos made with cubanelles instead of poblanos. This was an experiment that turned out much better then I was expecting.
I roasted the peppers on my stove top until they were blackened all over, then put them in a bowl covered with plastic wrap so the skin would steam off. After they were cool I removed the skin, cut a slit in one side and removed the seeds. I used a combination of Monterery Jack and cheddar cheeses to stuff the peppers and then sealed them with toothpicks:
The batter was made with 2 eggs separated, the whites whipped until they formed stuff peaks and the yolks beaten with 1 tablespoon of flour then mixed together. It puffed slightly as the peppers cooked in some hot canola oil. Once the peppers were golden brown I submerged them in a quick tomato sauce made using canned tomatoes pulsed until chunky and seasoned with oregano, salt, pepper and my secret ingredient, a dash of cinnamon. I wanted to serve this with Mexican rice and refried beans but I didn't plan ahead so I didn't have any on hand. I'll definitely make this recipe again using poblanos for that spicy kick.