Instructions: Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours.

Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.

Combine remaining 1/2 cup flour and 1/4 cup cornmeal.

Dip stuffed peppers in batter; dredge in flour mixture.

Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.

Yield: about 12 appetizers.

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