Heat oil
Cut the ends off the peppers where the stem is.
Remove the seeds and the ribs inside each pepper
It's a lot of work try not to puncture the other part of the peppers.
Add the herb and spices to the cream cheese
Mix well and add the chives oil.
Pack the mixture into the peppers
Now about the last six, before you stuff them add the raspberry jam to the rest of the cream cheese
Mix well and stuff into the six peppers
Get the flour eggs and tempura spices listed and add to a mixing bowl
Add warm water slowly till thick but pourable batter
Coat the filled peppers and fry
Move to a paper towel to absorb excessive amounts of oil
Serve I made a sauce you can see my recipe called Raspberry Jalapeo Popper Sauce.
I hope you enjoy!
