8 deep stuffed pepper cheese Recipes

lemon, halved , plus 1 tbsp fresh lemon juice, baby artichokes (1 to 1 1/2 lb), all-purpose flour, olive oil, salt, qt vegetable oil, pepper jack cheese, grated (3/4 cup), eggs, lightly beaten, fine fresh bread crumbs, salt, black pepper

diced tomatoes, undrained, green onion, sliced, green pepper, diced, garlic cloves, minced, stove top stuffing mix, see note, flat leaf parsley, minced, celery salt, worcestershire sauce, tabasco sauce, dark brown sugar, sharp cheddar cheese, shredded

pickled jalapeno peppers, cheddar cheese, yellow cornmeal, unbleached all-purpose flour, salt, eggs, beaten, corn oil for frying

extra virgin olive oil, onion, chopped, sun-dried tomatoes packed in oil, thinly sliced, baby spinach, fresh and coarsely chopped, cheese pizza , chopped into bite sized pieces (deep dish), mozzarella cheese, shredded, chicken broth, fresh basil, chopped, salt and pepper, to taste, portabella mushroom caps, olive oil (for brushing ), basil (to garnish )

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

uncooked jumbo pasta shells, eggs, divided, crabmeat, drained and flaked, shredded monterey jack cheese (about 1 cup), sliced scallions, white part and 1-inch of green, tomato, peeled*, seeded and chopped, dried basil, dried thyme, salt & freshly ground black pepper, to taste, water, plain panko breadcrumbs (japanese ), vegetable oil, for frying