Crispy Coated Stuffed Banana Peppers Recipe

Introduction

Crispy Coated Stuffed Banana Peppers are a tasty and satisfying snack featuring tender banana peppers filled with gooey processed cheese. The peppers are coated in a flavorful chickpea flour batter and breadcrumbs, then fried to golden perfection for a delightful crunch with every bite.

Ingredients

• 7 to 8 banana peppers
• 50g processed cheese (e.g., Velveeta, shredded)
• 1 cup chickpea flour (gram flour)
• 1 pinch asafoetida
• Salt as needed
• 1/4 cup white rice flour
• 1 to 2 tsp ground red chili powder
• 1/4 tsp turmeric powder
• Crumbs from 4 slices of bread (preferably day-old bread)
• Oil for frying

Instructions

1. Step 1: Thoroughly wash the banana peppers and dry them with a cloth or tissue. Make a vertical slit in each pepper and carefully remove the seeds. Roughly chop the processed cheese into smaller cubes and stuff each pepper with the cheese cubes. Gently press the peppers to close them as much as possible.
2. Step 2: Grind 4 slices of bread to create fresh breadcrumbs. You can use store-bought breadcrumbs if preferred. Set them aside.
3. Step 3: In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, asafoetida, and salt. Gradually add water while stirring to form a smooth, lump-free batter with a pouring consistency thick enough to coat the peppers.
4. Step 4: Heat oil in a pan over medium flame. Dip each stuffed pepper into the batter to coat well, then roll in breadcrumbs, pressing lightly to ensure they stick.
5. Step 5: Check if the oil is hot by dropping a few breadcrumbs into it; they should sizzle and rise quickly. Fry the coated peppers until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil.
6. Step 6: Let the fried peppers cool slightly before serving. Enjoy them as a crispy snack or side dish with melty cheese inside.

Tips & Variations

• Use day-old bread for breadcrumbs to achieve a better texture and crispiness.
• For extra flavor, add herbs like dried oregano or garlic powder to the batter.
• You can substitute processed cheese with mozzarella or a mix of cheeses for a different taste.
• Bake instead of fry for a healthier alternative, but the coating might be less crispy.

Storage

Store leftover stuffed banana peppers in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to maintain their crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers for stuffing?

Yes, mild or medium-hot peppers like poblano or cubanelle can be used, but adjust the cooking time accordingly as thicker peppers may require longer frying.

How do I prevent the cheese from leaking out during frying?

Ensure the peppers are pressed gently closed after stuffing and coat them thoroughly with batter and breadcrumbs to create a secure seal around the cheese.

Crispy Coated Stuffed Banana Peppers Recipe

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Crispy Coated Stuffed Banana Peppers are a delightful snack featuring banana peppers stuffed with creamy processed cheese, coated in a spiced chickpea and rice flour batter, then rolled in breadcrumbs and fried to golden perfection. This recipe provides a crunchy exterior with a melty, cheesy interior, perfect as a flavorful appetizer or side dish.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 7 to 8 stuffed banana peppers (serves 3-4) 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian-inspired

Ingredients

Scale 1x2x3x

For the Stuffed Peppers:

• 7 to 8 banana peppers
• 50g processed cheese (e.g., Velveeta, shredded)

For the Coating Batter:

• 1 cup chickpea flour (gram flour)
• 1/4 cup white rice flour
• 1 to 2 teaspoons ground red chili powder
• 1/4 teaspoon turmeric powder
• 1 pinch asafoetida
• Salt as needed
• Water (to make batter)

For the Breading:

• Crumbs from 4 slices of bread (preferably day-old bread)

For Frying:

• Oil for deep frying

Instructions

1. Prepare the Banana Peppers: Thoroughly wash the banana peppers and dry them with a cloth or tissue. Make a vertical slit along each pepper and carefully remove the seeds. Roughly chop the processed cheese into smaller cubes and stuff each pepper with the cheese cubes. Gently press the peppers closed to minimize any cheese oozing during cooking.
2. Make Breadcrumbs: Grind 4 slices of bread to create fine breadcrumbs. Alternatively, use store-bought breadcrumbs. Set aside for coating.
3. Prepare the Batter: In a mixing bowl, combine chickpea flour, rice flour, ground red chili powder, turmeric powder, asafoetida, and salt. Gradually add water while stirring continuously to achieve a smooth batter without lumps. The batter should be thick enough to coat but still pourable. Adjust salt to taste.
4. Coat the Peppers: Heat oil in a pan over medium flame. Dip each stuffed pepper into the batter, ensuring even coating. Then roll each battered pepper in the breadcrumbs, pressing lightly to adhere the crumbs well.
5. Fry the Peppers: Test oil temperature by dropping a few breadcrumbs into the hot oil; they should sizzle and rise quickly. Carefully place the breadcrumb-coated peppers into the hot oil and fry until golden brown and crispy on all sides. Remove using a slotted spoon and drain excess oil on paper towels.
6. Serve and Enjoy: Allow the fried stuffed banana peppers to cool slightly, then serve immediately as a savory snack or side dish. Enjoy the crispy exterior with the gooey, cheesy interior.

Notes

• Use day-old bread for breadcrumbs to ensure crispier coating.
• You can adjust the chili powder quantity to control the spiciness of the batter.
• If you prefer a healthier version, shallow fry instead of deep frying, but the texture may vary slightly.
• The processed cheese melts well inside the peppers, but you may substitute with any good melting cheese.
• Ensure the oil temperature is medium to avoid burning the coating before the cheese melts.

Keywords: stuffed banana peppers, crispy stuffed peppers, fried stuffed peppers, cheese stuffed peppers, Indian snack, chickpea flour batter, breaded peppers