Crispy Coated Stuffed Banana Peppers Recipe
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.
- 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
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
- 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.
- Make Breadcrumbs: Grind 4 slices of bread to create fine breadcrumbs. Alternatively, use store-bought breadcrumbs. Set aside for coating.
- 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.
- 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.
- 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.
- 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
