Go Back
–+ servings
Crispy Coated Stuffed Banana Peppers

Crispy Coated Stuffed Banana Peppers for Ultimate Snack Bliss

Crispy Coated Stuffed Banana Peppers are a delightful appetizer that combines a crunchy coating with melty cheese, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 peppers
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffed Peppers
  • 5 pieces Banana Peppers Choose firm, bright yellow-green peppers (4-6 inches long)
  • 1 cup Processed Cheese Cut into small cubes; sharp cheddar or mozzarella can be substituted
For the Batter
  • 1 cup Gram Flour Main ingredient for structure; substitute with all-purpose flour if needed
  • 1/4 cup Rice Flour Adds extra crispiness; cornstarch can be used as an alternative
  • 1-2 teaspoons Red Chili Powder Adjust according to your spice level
  • 1/4 teaspoon Turmeric Powder Enhances color and adds a mild earthy taste
  • 1 pinch Asafoetida Flavor enhancer that can be omitted if unavailable
  • Salt Adjust to personal taste
For the Coating
  • Breadcrumbs Use store-bought or homemade for extra crunch

Equipment

  • Deep pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Wash and dry banana peppers, making a vertical slit along each without cutting through. Remove seeds and membranes.
  2. Cut processed cheese into small cubes and stuff each banana pepper, pressing gently. Set them aside.
  3. If making breadcrumbs at home, grind bread into fine crumbs and spread on a plate.
  4. In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric, asafoetida, and salt. Gradually add water to create a smooth batter.
  5. Heat oil in a deep pan to 350°F (175°C). Test with a little batter to check readiness.
  6. Dip each stuffed banana pepper in the batter, letting excess drip off, and roll in breadcrumbs. Repeat for double coating.
  7. Fry the coated peppers in hot oil for about 4-5 minutes until golden brown. Drain on paper towels.
  8. Serve hot with a mint-yogurt dip or chutney for added flavor.

Nutrition

Serving: 1pepperCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Fry the peppers just before serving for the best texture. Store filled peppers in the fridge and fry right before gatherings.

Tried this recipe?

Let us know how it was!