This was a great year for peppers.
I planted six jalapeno seedlings in my garden in mid June. I have to admit they were an afterthought I bought on sale. By August, the plants were falling over they were so heavy with peppers. When I harvested them, one plant had 42 peppers on it! The Hungarian banana peppers were also amazing – it’s the first year they turned red in the garden. This extra hot dry summer did wonders.
Then I got an idea: We were at our friends Susan and Rick’s place, and she served stuffed jalapeno peppers. I think she got them from the grocery store but I thought, "I can do that." Here’s what I did:
I made a stuffing with grated parmesan cheese, tiny chunks of mozzarella and a pinch of blue cheese (you could use just about any cheese). I added a tiny dice of European-style cured pork from Emco Meats in Saskatoon (ham or cooked bacon would do). Next, a bit of finely chopped thyme and parsley, and a dash of salt. I sliced the end off the peppers, scooped out all the seeds with a sharp knife and stuffed this mixture inside.
Make a batter with 1/2-cup flour, a pinch of baking powder, a dash of salt and one egg. Add liquid to thin this mixture to the consistency of pancake batter. I used soda water, but you can use regular water, beer or milk. Heat canola oil in a deep pan on medium high. Roll the stuffed peppers in the batter and quickly drop them into the hot oil. Turn once so they brown on both sides.
The jalapenos it will be very spicy to eat; banana peppers are much mellower. If you have batter left over, batter some herbs such as a sprig of parsley, a branch of sage or a stem of flowering borage and deep fry them, too.