12 banana peppers, hot or sweet
1/2 to 1 lbs. ground beef (lean preferred)
1 small red or white onion
1 cup shredded Monterrey jack cheese
Salt and pepper to taste
1 cup of milk
1 cup all-purpose flour
olive oil (or preferred cooking oil)
Wash and clean peppers. Trim off the top of the peppers, just below the stem, and the bottom tip of the peppers. Remove all seeds and membrane inside of peppers to create a hollowed cavity.
Mix ground beef, onion, and cheese together with 1 egg to create the stuffing mixture.
Stuff the stuffing mixture into hollowed peppers; working a little bit in until completely stuffed. Stuff peppers until the is about a 1/4 inch to 1/2 inch crown at the top.
Heat olive oil in pan (about 2 inches). For best results, use a deep fryer.
In a separate bowl, mix 1 egg and milk; dip peppers in egg and milk mixture, then roll in flour; repeat process until stuffed peppers are thoroughly coated.
Put in hot oil and cook until golden brown (about 3-4 minutes), and drain on plate with paper towel.
Give cooked stuffed pepper about 5-10 minutes to cool. Enjoy!
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