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:
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.
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.
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