Fried Mozzarella Stuffed Peppers with Basil Ranch Dip 

Get ready for a delicious twist on stuffed peppers! These fried mozzarella stuffed peppers are bursting with flavor and served with a creamy basil ranch dip. Perfect for a party or a fun family dinner! Here’s how to make them:

Ingredients:
For the Stuffed Peppers:

6 large bell peppers (any color), tops cut off and seeds removed
1 pound Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces fresh mozzarella cheese, cut into 1-inch cubes
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
2 large eggs, beaten
1/2 cup all-purpose flour
Vegetable oil, for frying
For the Basil Ranch Dip:

1 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh basil
2 tablespoons milk
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Prepare the Stuffed Peppers:
In a large skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks. Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and black pepper. Simmer for about 10 minutes, allowing the flavors to meld.
Remove from heat and let cool slightly. Stir in the mozzarella cheese, Parmesan cheese, bread crumbs, and beaten eggs until well combined.
Stuff the Peppers:
Preheat your oil in a deep fryer or large pot to 350°F (175°C).
Carefully stuff each bell pepper with the sausage and cheese mixture, packing it in gently.
Coat and Fry the Peppers:
Dredge each stuffed pepper in flour, shaking off the excess. Then dip it into the beaten eggs, and finally coat it with bread crumbs.
Fry the stuffed peppers in the hot oil until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Make the Basil Ranch Dip:
In a bowl, whisk together the mayonnaise, sour cream, chopped basil, milk, lemon juice, minced garlic, salt, and black pepper until smooth and well combined.
Serve:
Serve the fried mozzarella stuffed peppers warm with the basil ranch dip on the side.