Mouthwatering Coated Stuffed Banana Peppers for Any Occasion

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There’s something irresistible about the crunch of a perfectly fried coating, especially when you can bite into a cheesy surprise waiting inside. The idea for these Crispy Coated Stuffed Banana Peppers came to me on a rainy afternoon while I was rummaging through my pantry, searching for ways to shake up my weeknight routine. Their vibrant yellow-green color often beckons from the vegetable bin, and paired with a creamy, melty filling, they become the ultimate appetizer that satisfies both comfort and craving.

These stuffed peppers are not only customizable but also a life-saver for gatherings. Prepare them ahead of time and fry them fresh for that golden, crunchy finish, ensuring they disappear as quickly as you can serve them. Perfect for game days or simply to enjoy as a delightful snack, these little pods of flavor are about to become your new go-to dish. Let’s dive into how to create these flavorful bites that bring everyone to the table!

Why are coated stuffed banana peppers a must-try?

Flavorful Variety: The beauty of these coated stuffed banana peppers lies in their customizable stuffing; mix and match different cheeses and herbs for a personalized touch.
Perfect Crunch: Achieving that ideal crispy coating is simpler than you think, thanks to the double-coating technique that results in a texture your guests will adore.
Make-Ahead Magic: Prep these stuffed peppers in advance, saving you time in the kitchen when entertaining. Fry them fresh for a delightful crunch!
Crowd-Pleasing: Whether at a family dinner or a game day party, they’re sure to be a hit that gets everyone reaching for seconds.
Mild Heat: With a hint of spice, they bridge the gap between savory and spicy, making them a hit for all taste buds!

Coated Stuffed Banana Peppers Ingredients

• Whip up these mouthwatering coated stuffed banana peppers with ease and use these fresh ingredients for a delicious result.

For the Filling
Banana Peppers – These provide a mild heat and hold up beautifully during frying; choose firm, bright peppers.
Processed Cheese – Delivers a creamy, melty texture; feel free to substitute with mozzarella or cheddar for different flavor profiles.

For the Coating
Bread (4 slices) – Used for fresh breadcrumbs; opt for store-bought breadcrumbs if you’re in a pinch.
Gram Flour (1 cup) – Acts as the batter base; swap with chickpea flour for a gluten-free option.
Rice Flour (¼ cup) – Enhances the crispiness of the coating; cornstarch makes a great substitute.
Red Chili Powder (1-2 tsp) – Provides a kick of flavor and heat; adjust per your taste preference.
Turmeric Powder (¼ tsp) – Adds a warm color and earthy flavor to the batter.
Asafoetida (pinch) – Uplifts the dish’s flavor; can be omitted if unavailable.
Salt – Essential for enhancing all the flavors in your dish.
Water – Gradually added to achieve a smooth, pourable batter consistency.
Oil – For frying; vegetable or canola oil works wonderfully to achieve that crispy texture.

How to Make Coated Stuffed Banana Peppers

  1. Prepare the Peppers: Wash and dry the banana peppers thoroughly before creating a vertical slit down one side to remove the seeds. This helps them retain their shape during frying.

  2. Stuff the Peppers: Gently fill each pepper with cheese cubes, carefully pressing the opening closed to prevent any leakage while cooking.

  3. Make Breadcrumbs: If using fresh bread, process 4 slices in a blender or food processor to create breadcrumbs. Set aside for coating.

  4. Mix the Batter: In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric, asafoetida, and salt. Gradually add water until you achieve a thick but pourable batter consistency.

  5. Heat the Oil: In a deep pan, heat the oil to 350°F (175°C). To test the temperature, drop a few breadcrumbs in; they should sizzle and float to the surface when ready.

  6. Coat the Peppers: Dip each stuffed pepper in the batter, letting any excess drip off. Next, roll them gently in the breadcrumbs for a satisfying crunch.

  7. Fry the Peppers: Carefully fry the coated peppers in hot oil until golden brown and crispy on all sides, about 4-5 minutes.

  8. Drain and Serve: Remove the peppers with a slotted spoon and drain them on paper towels to absorb any excess oil. Serve immediately for the best texture!

Optional: Pair with a tangy tamarind chutney for an extra burst of flavor.
Exact quantities are listed in the recipe card below.

Coated Stuffed Banana Peppers

Make Ahead Options

These Crispy Coated Stuffed Banana Peppers are perfect for meal prep! You can stuff the peppers a day in advance (up to 24 hours) and store them in the refrigerator to keep them fresh. To assemble, simply follow the stuffing instructions, and then cover the peppers tightly to prevent moisture loss. When you’re ready to enjoy a crunchy treat, coat the stuffed peppers in batter and breadcrumbs, then fry them fresh to maintain their golden crispiness. Just be sure to fry them immediately after coating for the best results, ensuring they are just as delicious as when made fresh!

Tips for the Best Coated Stuffed Banana Peppers

  • Oil Temperature: Maintain a steady 350°F to ensure a crispy coating. If the oil is too cool, your peppers will absorb oil and become greasy.

  • Double Coating: For an extra crispy finish, dip the stuffed peppers in the batter, let excess drip off, and roll them in breadcrumbs twice!

  • Avoid Sogginess: Store leftovers in an airtight container for up to 2 days. Reheat in an oven or air fryer instead of a microwave to keep them crunchy.

  • Taste Adjustment: Adjust the amount of red chili powder based on personal heat preference. Start slow, you can always add more!

  • Freshness Counts: Use firm, fresh banana peppers for the best results. They should be vibrant and free from blemishes to hold up during frying.

How to Store and Freeze Coated Stuffed Banana Peppers

Fridge: Store any leftover coated stuffed banana peppers in an airtight container for up to 2 days. Be sure to let them cool completely before sealing to maintain freshness.

Freezer: For longer storage, freeze uncoated, stuffed peppers by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They can last for up to 3 months.

Thawing: When ready to use, thaw frozen stuffed peppers overnight in the refrigerator before coating and frying for best results.

Reheating: To reheat leftovers (whether refrigerated or previously frozen), use an oven or air fryer for a few minutes at 375°F (190°C) to keep the coating crisp.

Coated Stuffed Banana Peppers Variations

Feel free to personalize your coated stuffed banana peppers and make them truly your own with these delightful variations!

  • Cheese Swap: Substitute processed cheese with feta or ricotta for a tangy twist that brightens the filling. Feta adds a salty bite, while ricotta provides a creamy contrast.

  • Herb-Infused: Incorporate finely chopped herbs like parsley, basil, or cilantro into the cheese mixture for a fresh flavor boost. The herbs will elevate the taste and aroma, making each bite a treat!

  • Vegetable Load-Up: Mix in some sautéed onions, bell peppers, or mushrooms into the cheese filling for added texture and nutrition. This adds an earthy depth and enhances the overall filling experience.

  • Spice It Up: For a spicy kick, add diced jalapeños or crushed red pepper flakes to the cheese mixture. This brings more heat and a wonderful burst of flavor to the dish.

  • Gluten-Free: Replace gram flour and rice flour with a gluten-free all-purpose mix for those with dietary restrictions. You won’t sacrifice crunch, and everyone can enjoy these delicious bites!

  • Crunchy Toppings: Experiment with adding crushed nuts or seeds to the breadcrumb coating for a unique crunch element. This adds a delightful textural contrast that your guests will love.

  • Sweet Twist: Try using a sweet cheese like mascarpone mixed with honey and a sprinkle of cinnamon for a surprising dessert version. The sweet and savory combination will wow your taste buds!

  • Smoky Flavor: Incorporate smoked paprika or chipotle powder into the batter for a smoky flavor profile. This subtly enhances the depth of flavor, perfect for spice lovers!

What to Serve with Crispy Coated Stuffed Banana Peppers?

Elevate your meal experience with delightful accompaniments that perfectly balance the flavors of these deliciously crispy bites.

  • Cooling Mint-Yogurt Dip: A refreshing dip that balances the mild heat of the peppers with creamy coolness. This combination adds a refreshing contrast with each bite.
  • Tangy Tamarind Chutney: The sweet and sour notes of tamarind enhance the stuffed peppers beautifully, creating a delightful burst of flavor. It complements the crunch with a zesty kick.
  • Basmati Rice: Fluffy, aromatic rice acts as a neutral base, absorbing the flavors of the peppers and dips. Perfect for soaking up any leftover sauces!
  • Couscous Salad: A light, herby salad complements the peppers’ richness with a refreshing burst of flavors and textures. Toss in cucumbers and mint for added crunch!
  • Crispy Vegetable Spring Rolls: If you’re in the mood for more crunch, serve alongside these crispy delights for a fun and vibrant appetizer spread.
  • Zesty Coleslaw: A crunchy, tangy coleslaw offers a crisp texture that contrasts beautifully with the stuffed peppers. The tanginess cuts through the richness, making each bite satisfying.
  • Cold Beer or Sparkling Water: Sip on a chilled beer or refreshing sparkling water with lemon, as the bubbles enhance the flavors and cleanse the palate between bites.
  • Sweet and Spicy Pickles: Their tangy flavor adds a delightful punch and a different texture, making these pickles a great complementary side to balance the dish.
  • Cheesy Garlic Bread: This warm, buttery side brings out the cheesy goodness of the stuffed peppers; a comforting choice for those who crave extra cheese!
  • Chocolate Mousse: End your meal on a sweet note with a rich, velvety chocolate mousse. It’s a luxurious way to contrast the savory, crispy peppers.

Coated Stuffed Banana Peppers

Crispy Coated Stuffed Banana Peppers Recipe FAQs

How do I choose the right banana peppers for this recipe?
Absolutely! Look for firm, bright yellow-green banana peppers that are about 4-6 inches long. They should feel heavy for their size and have a smooth texture with no blemishes or dark spots. This will ensure they hold up well during frying.

How should I store leftover coated stuffed banana peppers?
I often store any leftover coated stuffed banana peppers in an airtight container in the refrigerator. Be sure to let them cool completely to maintain freshness. They should stay good for up to 2 days!

Can I freeze stuffed banana peppers?
Yes, you can! For longer storage, I recommend wrapping uncoated, stuffed peppers individually in plastic wrap and placing them in a freezer-safe bag. They can last for up to 3 months. When you’re ready to enjoy them, simply thaw overnight in the refrigerator before coating and frying.

What can I do if my coating doesn’t stick to the peppers?
If your coating doesn’t stick, don’t worry! Make sure to thoroughly dry the stuffed peppers after washing and before battering them. Additionally, if you find the batter too thin, gradually add a little more gram flour to thicken it, ensuring it clings better to the peppers when frying.

Are there any dietary considerations for this recipe?
Very! If you’re catering to specific dietary needs, you can easily make adjustments. For a gluten-free version, substitute the gram flour with chickpea flour and use gluten-free breadcrumbs. Additionally, ensure that the cheese you choose aligns with any allergies; for example, using dairy-free cheese alternatives is a great way to accommodate lactose intolerance!

How can I revive leftover coated stuffed banana peppers?
To keep those leftovers crispy, simply reheat them in an oven or air fryer at 375°F (190°C) for a few minutes. Avoid the microwave, as this will make them soggy rather than crunchy. Just remember, pan-frying them again is also an option for that fresh taste!

Coated Stuffed Banana Peppers

Mouthwatering Coated Stuffed Banana Peppers for Any Occasion

Delight in these irresistible coated stuffed banana peppers, bursting with cheesy goodness and a perfect crunch.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 peppers
Course: APPETIZERS
Cuisine: American
Calories: 200

Ingredients
  

Filling
  • 4 pieces Banana Peppers Choose firm, bright peppers.
  • 1 cup Processed Cheese Substitute with mozzarella or cheddar if desired.
Coating
  • 4 slices Bread Use for fresh breadcrumbs.
  • 1 cup Gram Flour Substitute with chickpea flour for gluten-free.
  • ¼ cup Rice Flour Cornstarch can be used as a substitute.
  • 1-2 tsp Red Chili Powder Adjust based on taste preference.
  • ¼ tsp Turmeric Powder Adds color and flavor.
  • pinch Asafoetida Optional, can be omitted.
  • Salt To taste.
  • Water Gradually add to achieve batter consistency.
  • Oil For frying; vegetable or canola preferred.

Equipment

  • Deep Pan
  • Blender or food processor
  • mixing bowl

Method
 

Preparation
  1. Wash and dry the banana peppers thoroughly before creating a vertical slit down one side to remove the seeds.
  2. Gently fill each pepper with cheese cubes, carefully pressing the opening closed.
  3. If using fresh bread, process 4 slices in a blender or food processor to create breadcrumbs.
  4. In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric, asafoetida, and salt. Gradually add water until you achieve a thick but pourable batter consistency.
  5. In a deep pan, heat the oil to 350°F (175°C).
  6. Dip each stuffed pepper in the batter, letting any excess drip off, then roll them in the breadcrumbs.
  7. Carefully fry the coated peppers in hot oil until golden brown and crispy, about 4-5 minutes.
  8. Remove the peppers with a slotted spoon and drain on paper towels. Serve immediately.

Nutrition

Serving: 1pepperCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Pair with a tangy tamarind chutney for extra flavor. Maintain the oil temperature at 350°F to avoid greasy peppers.

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