Jalapeno Popper Stuffed Peppers

Why we haven't done this before is a mystery. Justifiably left on the bench in todays culinary game, it's high time the stuffed pepper got another chance to prove it's worth.

20 minutes prep

10 minutes cook

Serves 4-6

Hugh Woodward

Ingredients

400 gcream cheese

200 gcheddar

200 gmozzarella

1 jar, drainedpickled jalapenos

200 gfried bacon pieces

4 green peppers

200 gplain flour

4 beaten eggs

200 gpanko breadcrumbs

2 litresfrying oil

And what better way than to take inspiration from the eternally popular ubiquitous jalapeno popper? Also a stuffed pepper! So we stuffed it with three different types of cheese, fried crispy bacon lardons and a whole jar of pickled jalapenos for a big kick.

Method

Mix the cheese together with the bacon and chilli. Use a sharp knife to cut the tops off the peppers and a spoon to scoop out the insides, then stuff them with the mixture and stick the tops back on.

Heat the oil to 170°C and bread the peppers by rolling them in the flour, then the eggs, then the breadcrumbs.

Fry them for around 8 to 10 minutes, drain and eat with hot sauce.