I love this recipe because it combines crispy texture with a rich, cheesy center. The mild heat from the banana peppers pairs perfectly with the creamy cheese filling and the flavorful coating.
I also enjoy how simple the ingredients are. Chickpea flour, rice flour, and spices create a light and crisp batter that fries beautifully while adding a subtle earthy flavor.
Another reason I like making this dish is that it works well as a snack, appetizer, or party food. It’s easy to serve and always disappears quickly when placed on the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
7 to 8 banana peppers or bajji chillies 50 g processed cheese Crumbs from 4 slices of bread
1 cup chickpea flour (besan) 1/4 cup white rice flour 1 or 2 teaspoons ground red chili 1/4 teaspoon turmeric A pinch of hing (asafoetida) Salt as needed
Directions
I begin by washing the banana peppers and making a lengthwise slit in each one. I remove the seeds if I want a milder flavor.
I cut the processed cheese into thin strips and gently stuff the cheese into each pepper.
I press bread crumbs lightly over the cheese filling so the peppers hold their shape and the filling stays inside.
In a mixing bowl, I prepare the coating mixture by combining chickpea flour, rice flour, red chili powder, turmeric, hing, and salt.
I slowly add water while mixing until the batter becomes smooth and thick enough to coat the peppers.
I heat oil in a deep pan over medium heat.
I dip each stuffed pepper into the batter, making sure it is evenly coated.
I carefully place the coated peppers into the hot oil and fry them until they turn golden brown and crispy.
I remove the fried peppers and place them on paper towels to remove excess oil.
I serve them hot while the coating is still crisp and the cheese inside is warm and melted.
Servings and timing
This recipe makes about 4 servings.
Preparation time: about 15 minutes Cooking time: about 20 minutes
Total time: about 35 minutes.
Variations
I sometimes add finely chopped herbs like cilantro to the batter for extra flavor.
When I want a spicier version, I mix chopped green chilies or extra chili powder into the batter.
For a slightly different filling, I occasionally combine grated cheese with mashed potatoes and spices before stuffing the peppers.
storage/reheating
I prefer eating these stuffed peppers fresh because they taste best when the coating is crispy.
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days.
To reheat them, I place them in an oven or air fryer at 350°F for about 6 to 8 minutes until they become crispy again. I avoid microwaving them because it can make the coating soft.
FAQs
Are banana peppers very spicy?
I find that banana peppers are usually mild with only a gentle heat, which makes them great for stuffing and frying.
Can I bake these instead of frying?
I sometimes bake them at 400°F for about 18 to 20 minutes, turning them halfway through, although frying gives a crispier coating.
What is hing and can I skip it?
Hing, also known as asafoetida, adds a savory depth to the batter. If I don’t have it, I simply leave it out.
Can I use another type of pepper?
I can use other mild peppers such as Anaheim or similar chillies if banana peppers are not available.
What can I serve with these stuffed peppers?
I like serving them with mint chutney, tamarind sauce, or a simple yogurt dip.
Conclusion
Crispy Coated Stuffed Banana Peppers are a flavorful snack that I enjoy preparing when I want something crunchy with a warm, cheesy center. The spicy batter, mild peppers, and melted cheese create a satisfying combination that works perfectly as an appetizer or evening snack. With simple ingredients and quick preparation, this dish always delivers bold flavor and crispy texture.
The Best crispy coated stuffed banana peppers with a cheesy filling and golden chickpea flour coating. A delicious crunchy snack with bold flavor and satisfying texture.
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Snack / Appetizer
Method:Deep Frying
Cuisine:Deep Frying
Diet:Vegetarian
Ingredients
7 to 8 banana peppers or bajji chillies
50 g processed cheese
Crumbs from 4 slices of bread
For the coating mixture
1 cup chickpea flour (besan)
1/4 cup white rice flour
1–2 teaspoons ground red chili powder
1/4 teaspoon turmeric powder
A pinch of hing (asafoetida)
Salt as needed
Water as required (to make batter)
Instructions
Wash the banana peppers and pat them dry with a kitchen towel. Carefully make a slit lengthwise on each pepper and remove the seeds if you prefer a milder flavor.
Cut the processed cheese into small strips or pieces suitable for stuffing.
Stuff each pepper with the cheese pieces. Lightly press the slit closed so the filling stays inside.
Spread the bread crumbs on a plate and gently roll the stuffed peppers in the crumbs so they stick to the surface.
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, hing, and salt.
Gradually add water while whisking to make a smooth, thick batter that can coat the peppers well.
Heat oil in a deep frying pan over medium heat.
Dip each crumb-coated stuffed pepper into the batter, ensuring it is fully coated.
Carefully place the coated peppers into the hot oil and fry until they become golden brown and crispy.
Remove from the oil and place them on paper towels to drain excess oil.
Serve hot with mint chutney, tomato ketchup, or your favorite dipping sauce.
Notes
Choose large, mild banana peppers or bajji chillies for easier stuffing.
Adjust the red chili powder based on your spice preference.
Make sure the batter is thick enough so it sticks well to the peppers.
Fry on medium heat to ensure the coating cooks evenly and becomes crispy.
