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Description Edit

Serve immediately, with Sweet Salsa on the side.

Ingredients Edit

Directions Edit

  1. In a small bowl, mix flour and cornstarch.
  2. Roast, peel, and seed peppers.
  3. Mix BTCC with salt and pepper.
  4. Stuff peppers with mixture.
  5. Dip peppers first in flour mixture, then in soymilk, and

then in flour again, coating well.

  1. Lower peppers carefully into oil heated over medium heat.
  2. Cook until golden brown. Remove with slotted spoon. Drain

on paper towels

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