Preparation:
* Cut stems from peppers. Remove seeds, using a small sharp knife. {Do not 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 to depth of 2 to 3 inches in a Dutch oven; heat to 375 degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels. |
