• 4 medium green peppers
• 1 clove garlic, crushed
• 1 teaspoon chopped sage
• 4 oz (112 g) cream cheese
• 4 oz (112 g) grated cheddar
• Salt and pepper
• 4 oz plain flour
• 1 egg
• Pinch of salt
• ¼ pint (150 ml) milk
• Oil for deep frying

Method:

1. Blanch the whole peppers in boiling water for 10 to 15 minutes until just tender.
2. Rinse in cold water and pat dry. Carefully cut around the stems to make a top and set aside. Scoop out the seeds and cores, leaving the peppers intact.
3. Mix the garlic, sage, cheeses and salt and pepper to taste. Fill the peppers using a small teaspoon and replace the tops, sticking them into the filling.
4. Sieve the flour and a pinch of salt into a bowl and make a well in the centre. Drop in the egg and add the milk.  Beat to a smooth batter.
5. Heat the oil to 375°F/180°.  Dip each pepper into the batter allowing excess to run off.  Fry the peppers until golden, drain well and serve.

Serves 4.