Pepper Poppers (serves 4)

8 peperoncinis (jarred)
8 cherry peppers (jarred)
1/4 pound gouda
1 egg
1 teaspoon of water
1/4 cup flour
1/2 cup bread crumbs
1/4 teaspoon salt
canola oil for frying

Take the peppers out of the jars and drain them on kitchen towels. Heat the oil in a medium saucepan until temperature reaches 350 degrees. Meanwhile, cut the gouda into matchsticks to fill the peppers. Slit the peppers and fill with slices of gouda.

In a small bowl, beat together the egg and water. In a separate bowl, mix together the bread crumbs and salt. In the third bowl, add the flour. Coat the peppers with flour, then with the egg mixture and finish by coating them with bread crumbs. Repeat the process. Fry in batches and drain on a paper towel-lined plate. Serve immediately.