LEAVE THE STEMS ON !!!!! Cut a narrow slit along one side and scoop out
the seeds and ribs. Blanch the peppers, cool then stuff with the cheese
mixture. Freeze the stuffed peppers for a minimum of one hour. Using the
stems as a handle, coat the peppers in the batter and drop into a deep fat
fryer one at a time until golden and crispy. Let cool for 5 minutes before
serving.
