Ingredients
Scale
- 12 medium fresh banana peppers
- 4 oz cream cheese, softened
- 1/2 cup shredded Monterey Jack or sharp cheddar cheese
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups Panko breadcrumbs
- 1 teaspoon garlic powder
- 3 cups vegetable oil, for frying
Instructions
- Step 1: Slice each banana pepper lengthwise and carefully scoop out all seeds and membranes. In a small bowl, combine the softened cream cheese, shredded cheese, and garlic powder; mix until thoroughly blended.
- Step 2: Carefully fill each pepper half cavity with the cheese mixture, ensuring the filling is packed snugly but not overflowing. Set up a standard breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs seasoned with salt and pepper.
- Step 3: Preheat the vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). While the oil heats, dredge each stuffed pepper half first in the flour (shaking off excess), then dip into the egg, and finally coat heavily with the Panko breadcrumbs, pressing firmly to adhere.
- Step 4: For extra crispness, dip the breaded peppers back into the egg and coat a second time entirely in the Panko breadcrumbs. This double-breading step helps seal the cheese inside during frying.
- Step 5: Carefully place the stuffed, breaded peppers into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, turning as needed, until the coating is deep golden brown and the cheese filling is hot and melted.
- Step 6: Remove the fried banana peppers with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Immediately sprinkle with a pinch of salt and serve warm with marinara sauce or ranch dressing.
Notes
- If preparing ahead, freeze the double-breaded, uncooked peppers on a baking sheet; once solid, transfer them to a freezer bag and fry them directly from frozen, adding about two minutes to the total cook time.
- To revive the initial crispness of any leftovers, reheat them briefly in a preheated 350°F oven or air fryer for about 5-7 minutes, as microwaving will cause the crust to become soft and oily.
- For a tangy contrast to the rich, melted cheese filling, try serving these warm peppers alongside a sweet-chili dipping sauce or a homemade buttermilk ranch spiked with a dash of hot sauce.
- Ensure the cream cheese is fully softened and the filling is snug but not overflowing; a stiff or crumbly filling may expand too rapidly in the hot oil and cause the protective double-breading seal to rupture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American