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“Nice appetizer when you want to turn the heat up and kick it up a notch or two. Be sure to wear rubber or plastic gloves when handling hot peppers.”
2hrs 45mins
2 dozen

Ingredients Nutrition

  • 2 (12 ounce) jarswhole jalapeno peppers, drained
  • 1 (5 ounce) jar olive-pimento cheese spread
  • 34 cup all-purpose flour, divided
  • 6 tablespoons cornmeal, divided
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 cup buttermilk
  • vegetable oil, for frying


  1. Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
  2. In a small bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside.
  3. In another bowl, combine remaining flour and cornmeal.
  4. Dip stuffed peppers into buttermilk batter; then dredge in flour mixture.
  5. In an electric skillet or deep-fat fryer, heat oil to 375*. Fry peppers, two or three at a time, until golden brown. Drain on paper towels.

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