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Fried Stuffed Peppers

Crispy, cheesy stuffed peppers are fried until golden and crackling on the outside, revealing a warm, gooey interior. Made with small, firm peppers filled with grated cheese, breadcrumbs, and herbs, then coated in egg and fried to perfection, they combine satisfying crunch with melty richness. This street-food-inspired treat is perfect as a late-night snack or indulgent appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Street Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small red bell peppers firm and ripe
  • 1 cup grated cheese mozzarella or cheddar
  • 1/2 cup panko breadcrumbs lightly toasted
  • 1 tbsp fresh herbs basil or parsley, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 egg egg beaten
  • 2 cups oil vegetable or canola, for frying

Equipment

  • Deep fryer or heavy-bottomed pot
  • Thermometer
  • Slotted spoon or spider
  • Small bowl
  • Paper towels

Method
 

  1. Slice the tops off the peppers and carefully scoop out the seeds and membranes, leaving the peppers intact. Pat them dry to prevent splattering during frying.
  2. In a bowl, combine the grated cheese, toasted panko breadcrumbs, chopped herbs, salt, and pepper. Mix well to create your filling mixture.
  3. Stuff each pepper with the cheese mixture, pressing gently to pack the filling tightly without overstuffing.
  4. Place the beaten egg in a small bowl. Dip each stuffed pepper into the egg, ensuring all sides are coated evenly.
  5. Heat the oil in a deep-fryer or heavy-bottomed pot to 180°C (356°F). Use a thermometer to maintain steady temperature.
  6. Gently lower the coated peppers into the hot oil, one or two at a time, being careful to avoid splashes. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally with a slotted spoon.
  7. Remove the fried peppers with a slotted spoon and drain on paper towels. Let them sit for a couple of minutes to settle the filling and retain their crunch.
  8. Serve the crispy, cheesy stuffed peppers hot, with optional lemon wedges or sour cream for dipping.

Notes

For extra flavor, add a pinch of smoked paprika to the filling. To make ahead, stuff the peppers and refrigerate before frying. Reheat leftovers in a hot oven to restore crispness.