Prep Time
15 Mins
Bake Time
10 Mins
Cool Time
10 Mins
Fry Time
2 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Preheat oven to 350°. Place pecans in a single layer in a shallow pan. Bake at 350° for 10 minutes or until toasted and fragrant, stirring once after 5 minutes. Let cool 10 minutes.

Step 2

Process pecans, baking mix, salt, and pepper in a food processor 8 to 10 seconds or until pecans are finely ground. Place pecan mixture in a large bowl.

Step 3

Rinse peppers under cold running water; cut in half lengthwise. Remove and discard seeds and membranes. Pat peppers dry with paper towels.

Step 4

Spoon 1 tsp. pineapple cream cheese mixture into each pepper half. Dip in egg; dredge in pecan mixture.

Step 5

Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry peppers, in batches, 30 seconds to 1 minute on each side or until golden brown. Drain peppers on a wire rack over paper towels; serve immediately.

Step 6

Note: For testing purposes only, we used Bisquick All-Purpose Baking Mix.

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