Recipe Stuffed Hot Peppers

[The Late Night Gourmet]

I made these with Fresno peppers, which are supposed to be 2,500–10,000 on the Scoville scale. Jalapenos are in the 2000-8000 range, so I expected these to turn out like stuffed jalapenos. And, so they do...except that these were painfully hot. I've never eaten a jalapeno popper where I needed to glug down a cool liquid between bites, but that's what I had when I was done with these. Still, before the flames overtook me, they were tasty.

The coating isn't a standard coating, but I wanted to see if I could make it work. It did, but I think I'll do a standard dip-and-coat method next time.

Ingredients

1 pound Fresno peppers
8 ounces ground chicken
2 or 3 Brussels sprouts, diced
8 ounce cream cheese, room temperature
1/2 cup shredded sharp cheddar cheese
Buttermilk
Self-rising flour
All Purpose flour
Oil

Directions

1. Cut and discard stems from peppers. Remove seeds and save if desired. Boil peppers in a large pot of water for 2 minutes, then remove from water and allow to cool to room temperature.

2. Cook ground chicken together with Brussels sprouts until fully cooked. Remove from heat and allow to cool to room temperature.

3. Stir chicken and sprouts thoroughly with cream cheese and cheddar cheese.

4. Blend self-rising flour together with buttermilk to form a thick mixture. Place AP flour in a separate container.

5. Fill peppers with the mixture from step 3. Dip peppers in AP flour, then wrap with mixture from step 4.

6. Heat oil to 375°F (190°C) in a container deep enough for the peppers. Place battered peppers in the oil, taking care not to crowd the pan. Continue cooking until the peppers are golden brown. Remove from oil and place on a paper towel. Serve with ranch dressing and a lot of liquid to quench your thirst.

 

[Morning Glory]

They look delicious!