Instructions: I buy 6 well -shaped banana peppers; rinse them and put under the broiler until the skins are quite charred, turning with tongs so all sides are seared.

Wrap them in a towel for a few minutes to steam and loosen the skins.

Peel the skins away and remove seeds and any membrane you can. I usually carefully split the pepper down one side but leave it as much in one piece as you can.

Now, cut an 8 oz. block of Mozzarella cheese (or you can use a Mexican white cheese if youd prefer) into strips as long as the peppers and as big as you think will fit into the pepper without tearing it. Press pepper tight around the cheese to seal it. Roll the peppers in flour with some salt and pepper, then dip in an egg wash ( 2 eggs beaten with a 1/4 cup milk) and roll in flour again. Let rest in refrigerator for 15 min to a half hour to set batter.

Heat cooking oil, 1/4 cup, in large skillet, and when hot enough, lay in the peppers head to toe ( they fit better that way) and lower heat to med. Fry until golden brown, turn with tongs and fry other side.

When brown, put 1 tbs water in pan, cover and turn off heat. Let set 1or 2 minutes. Serve with Mexican red rice, and refried beans , and maybe salsa and corn chips !!!!

This might seem like a difficult recipe. I assure you, it goes faster than you think and Id do it, even if it took a lot longer ! These peppers can be on the hot side but oh, so good, you just keep on eating them !!!!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.