These stuffed peppers are a favorite in my family. I make them often and still someone is always asking when I'll be making them again. They are addictive. My husband likes them with both peanutbutter and any kind of cheese. I like the peanutbutter ones best.
Because there are so many instructions I'm afraid people won't try them but I gave lots of detail to make it easier for the person doing it for the first time...thus the long recipe but really, it's very, very simple and quite fast to do after you once do it. Enjoy!
STUFFED JALAPENO PEPPERS - CALLED "POPPERS"
Preparing the peppers:
15 to 20 Fresh Jalapeno Peppers- Make sure they have a stem as the stem makes it easier to dip them in the batter/hot oil and also so you know WHERE the slit is in the pepper after they are fried...helps keep you from getting burned or grease stained clothing when eating the peppers. I kinda go for the medium-sized peppers but if the big ones rock your world, go for it.
The Stem on each pepper tends to curve. I cut a slit the length of the pepper from the the direction the stem is curved down almost to the end of the pepper. Place the peppers, slit side up on a microwave safe plate and microwave the peppers until just crunchy soft...don't cook them completely as they will continue to cook in the hot oil. Also, if you cook them in the microwave too long the stem will not be usable as a "handle" later when dipping in batter and cooking in the hot oil so better to undercook than overcook. Remove from microwave and set aside to cool a little bit. While cooling, make the batter for the poppers.
BATTER For the Poppers:
1 Cup Bisquick
1 beaten egg
1/2 Cup Milk + more as needed
Beat the egg and milk together and mix in the Bisquick mix. Add more milk as needed to make a batter that is just a bit thicker than you'd use for pancakes. Set batter aside.
[u]Cleaning the Peppers:
By now the peppers have cooled enough to handle. Using a 1/4 tsp. measuring spoon, clean the seeds and membrane out of the pepper. You can leave them in the pepper but that makes for a torturous and masochistic pepper when you eat them. I usually leave SOME seeds and membrane but not alot for our taste.
STANDING NEXT TO THE STOVE, USING A SMALL PAN POUR OIL IN THE PAN AND TURN ON THE BURNER TO WARM THE OIL FOR FRYING. DO NOT LEAVE THE PAN ON THE BURNER UNATTENDAD!!!! You can prepare the peppers right at the stove so you can watch your oil. I usually turn the burner on # 7 setting (on my electric stove....IF YOU COOK WITH GAS the oil will heat MUCH FASTER).
When you have seeded the peppers you can take crunchy style peanutbutter on a knife and fill the pepper cavity.
With a brick of Cheddar Cheese, cut cheese fingers a bit smaller than your pepper and put the cheese finger in the pepper cavity. Set aside
With Philly Cream Cheese, cut pieces of the Cream Cheese just smaller than your pepper cavity and fill the cavity. Set aside.
After all your peppers are filled dip the peppers in the Bisquick batter and very carefully lower them by the stem into the hot oil. I cook about 2 at a time then put them on a paper towel lined plate when they are cooked and continue cooking the rest of the peppers. These are WONDERFUL!
Make sure guests or diners know HOW TO EAT THE POPPER
Make sure when eating the poppers that the slit side of the pepper is on the top or facing the ceiling that way if a bit of oil got trapped in the pepper it won't squirt on your clothing or chin and burn you.