Friday, November 4, 2011


For the peppers and stuffing:16 to 24 medium pepperoncini peppers, drained1/8 cup vegetable oil1 zucchini, small dice1 yellow squash, small dice 1 small eggplant, peeled and diced small1 small white onion, small dice2 cloves garlic, chopped1/2 cup bread crumbs, or enough to bind stuffing4 ounces (1 cup) shredded Cheddar

For the tempura mix:

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.


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