For best results, use large, thick-fleshed peppers such as poblano, mulato or Anaheim, banana or cubanelle.
- Portion size 6 servings
Broil or grill chilies, turning several times, until blistered and browned but not charred all over, 10 to 15 minutes. Let cool; peel.
Starting close to stem end, cut 2-inch (5 cm) slit down side of pepper. Remove seeds. Fill each pepper with some of the white and mozzarella cheeses. Fold slit over to cover cheese.
Batter: In large bowl, whisk together flour, baking powder, salt and pepper. Whisk in water until smooth.
In large deep saucepan or wok, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread dropped into oil turns golden brown in 60 seconds. Coat stuffed chilies with flour; dip into batter to cover. Cook each in hot oil, rolling to ensure even browning, until browned and crisp, 2 to 3 minutes. With tongs, transfer to paper towel lined rack.