Mild Stuffed Jalapeno Peppers
2 large bell peppers
2 8 oz. pkgs. Philadelphia cream cheese (not the whipped)
1/4 cup Trappeys sliced jalapeno peppers
2 cups corn meal (fine)
1 teaspoon salt
1/4 cup milk
Stick a fork into a bell pepper and hold it over the burner until it roasts and is black all over. I prefer using a propane torch as it gets into the crevices better but both ways work. Peel off the black roasted skin and cut along the crevices to produce 3 or 4 sections of the pepper. In each section place 1/2 to 1 teaspoonful of pickled jalapeno peppers. You may have to work the cream cheese with your hands a little to make it soft. Fill over this with the cream cheese then roll the bell pepper section over to close it. Stir the eggs and milk in a small bowl and place the corn meal and salt in another bowl beside it.
It's important to follow this next sequence or the cornmeal won't stick.
FIRST: Roll the stuffed peppers in the corn meal.
SECOND: Dip it in the egg wash.
THIRD: Roll it in the corn meal again.
Do all this way then deep fry in cooking oil until they just turn brown. Be sure to let them cool to room temperature before serving. If you try to eat them hot the cream cheese just squishes out. I put them in the fridge a while to get the cream cheese to get solid again. They taste best at room temperature.