Instructions: Dark Beer Batter: In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.

Filling: Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal.

In a large frying pan, heat the oil to 370 degrees. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with Grilled Salad Vegetables tossed in Balsamic Vinaigrette

Balsamic Vinaigrette: Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

This recipe yields 8 servings.

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