Pimento Cheese Stuffed Pickled Peppers Recipe

ingredients

10 ounces whole pickled jalapeno peppers, drained
2/3 cup pimiento cheese
3/4 cup flour, divided
1/4 cup cornmeal, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons cornmeal
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
vegetable oil

directions

Cut stems from peppers. Slit peppers slightly to remove seeds, using a small sharp knife. Do not completely split peppers. Stuff each pepper with pimiento cheese. Cover and chill at least 2 hours.

Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.

Combine remaining 1/2 cup flour and 1/4 cup cornmeal.

Dip stuffed peppers in batter; dredge in flour mixture.

Pour oil 2 to 3 inches deep in a Dutch oven; heat to 375 degrees F.

Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.

nutrition data

Nutritional data has not been calculated yet.

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