|8||red, green, or yellow bell peppers|
|1 pkg||tempura batter mix|
|1/2 tsp||garlic powder|
|2 tsp||cayenne pepper|
|8 oz||peanut oil|
1. Mix tempura batter according to instructions on package, using beer to replace liquid in amount called for. Add garlic powder and cayenne pepper to mix. 2. Heat peanut oil in a wok to 350 degrees. Coat bell pepper rings with batter. Cook in hot oil for 9 to 12 minutes, or until they float. 3. Lightly salt with sea salt. Drain on paper towel, and serve with salad dressing.