Ingredients

For the peppers and stuffing:
16 to 24 medium pepperoncini peppers, drained
1/8 cup vegetable oil
1 zucchini, small dice
1 yellow squash, small dice
1 small eggplant, peeled and diced small
1 small white onion, small dice
2 cloves garlic, chopped
1/2 cup bread crumbs, or enough to bind stuffing
4 ounces (1 cup) shredded Cheddar

For the tempura mix:
1 cup all-purpose flour
1/2 cup cornstarch
3 teaspoons baking powder
8 ounces cold seltzer
Salt and freshly ground black pepper
1 quart canola oil (approximately, as needed for deep-frying)

For the peppers and stuffing:

Directions

Make a small slice in the
peppers and remove seeds. Set aside on paper toweling to dry.

Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and
garlic until tender. Remove from heat and fold in bread crumbs and cheese, and set aside
to let cool.

Ingredients

For the tempura
mix:

Directions

Mix the flour, cornstarch, and baking powder in a bowl
and add seltzer in a stream while whisking constantly. Season with salt and pepper.

Heat canola oil to 375 degrees F in a deep fryer.

Stuff each pepper with a small amount of the vegetable stuffing. Then dip each stuffed
pepper in the tempura coating and deep-fry until golden brown. Drain on paper toweling and
serve warm.