Introduction

Crispy Coated Stuffed Banana Peppers are a delightful snack featuring spicy banana peppers filled with melted processed cheese, coated in a flavorful chickpea and rice flour batter, and fried to golden perfection. This dish offers a satisfying crunch with a gooey, cheesy center, perfect for any occasion.

Three golden brown fried jalapeños rest side by side on a dark slate board, each coated in a crispy textured breadcrumb layer that gives a crunchy look. The jalapeño on the left and right are whole with their shiny green stems still attached, while the middle one is slit open to reveal a smooth, creamy white cheese filling inside. Small bits of chopped green herbs are scattered around, adding a touch of fresh color. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Wash the banana peppers thoroughly 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 small cubes and stuff each pepper with the cheese. Press them gently to close the peppers as much as possible to prevent cheese from oozing out during cooking.

Step 2: Grind 4 slices of bread into fine breadcrumbs. You can also use store-bought breadcrumbs as a substitute. Set the breadcrumbs aside.

Step 3: In a mixing bowl, combine chickpea flour, rice flour, ground red chili, turmeric powder, a pinch of hing, and salt. Gradually add water while stirring continuously until you have a smooth batter without lumps. The batter should be thick enough to coat the peppers but still pourable.

Step 4: Heat oil in a pan over medium flame. Dip each stuffed pepper into the batter to coat it well, then roll it in the breadcrumbs, pressing lightly to ensure they stick.

Step 5: Test the oil’s temperature by dropping a few breadcrumbs into it—if they sizzle and rise quickly, the oil is ready. Carefully place the coated peppers into the hot oil and fry until they turn golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.

Step 6: Allow the fried peppers to cool slightly, then serve immediately as a tasty snack or side dish. Enjoy the crispy outside with the melty cheese inside!

Tips & Variations

For extra flavor, add a pinch of garlic powder or dried herbs to the batter mixture.

Use paneer or mozzarella as alternatives to processed cheese for a different texture.

If you prefer less heat, reduce the amount of red chili powder in the batter.

Ensure the oil is hot enough before frying to prevent the peppers from absorbing excess oil and becoming soggy.

For a gluten-free option, use gluten-free breadcrumbs or crushed nuts instead of bread crumbs.

FAQs

Can I prepare the stuffed peppers ahead of time?

Yes, you can stuff the banana peppers and keep them refrigerated for a few hours before coating and frying. However, it’s best to fry them fresh for optimal crispiness.