Korean Stuffed Jalapeno Peppers Recipe

  • 20 jalapeno peppers, cut inch half and seeds removed
  • 1/2 pound ground beef
  • 1 slice bread soaked inch water, squeezed dry
  • 2 scallions, finely minced
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • 1 egg, beaten
  • vegetable oil for frying
Mix together all ingredients except egg. Form into 40 small meat balls.

Dust pepper halves with cornstarch so meat will stick to peppers. Press meatball into each pepper half. Dip each pepper half in beaten egg.

Heat skillet and add 1/2 inch vegetable oil. When oil is hot add peppers and cook on both sides until lightly browned and meat is cooked through.

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