I tried this recipe with both banana peppers and jalapeno peppers. They were a big hit in our house!
Directions:
Combine 4 oz of cream cheese with 1/2 cup of shredded cheese. You can add additional seasonings or ingredients such as garlic or bacon bits if you wish. Wash your peppers. Cut off the stems and then cut into 1 to 1 & 1/2 inch sections. Remove seeds.
Fill the pepper pieces with your cream cheese mixture. Dip the peppers in milk and then roll in flour. Make sure they get well coated with each. Allow to dry for a couple of minutes.
Dip peppers in milk again and then roll in breadcrumbs. Allow to dry for a few minutes before frying. Fry in oil at 325 degrees F. Make sure the oil is deep enough to cover the whole pepper. Fry until golden brown.
Let cool and enjoy!
I use my candy thermometer to make sure the oil is heated to 325 degrees.
Coated and ready to fry. Inside the finished poppers!
