Stuffed Banana Peppers

Banana peppers have just enough tang and mild heat to stand up to a hearty filling, and here they get stuffed with ground beef browned with onion, taco seasoning, and grated cheese that melts right into the meat.

The batter is the clever part. Flour gives structure, but the cornstarch plus a hit of baking powder and baking soda is what fries up into a light, blistered, shatter-crisp shell instead of a heavy coating.

Roll each stuffed pepper through the batter and straight into hot oil. They cook fast and come out crackling outside, juicy and cheesy within. Serve them hot with ranch or salsa for dunking.

Chef Tips

• Pat the peppers dry before battering so the coating clings instead of sliding off.
• Keep the oil hot and steady; too cool and the batter drinks up grease, too hot and the outside burns before the filling heats through.
• Drain on a wire rack rather than paper towels to keep the crust crisp.

Variations

• Use ground turkey or crumbled chorizo in place of the beef.
• Mix pepper jack or a spicy cheese blend into the filling for more kick.
• Bake or air-fry the battered peppers for a lighter take.