CHEESY STUFFED BANANA PEPPERS (GLUTEN FREE)
Yield about 10 (medium to large) banana peppers
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Put on some gloves (and wear a mask if you have bad coughing fits like me). Rinse the banana peppers to remove dirt, and cut off the stems. Open up the banana pepper length wise by cutting down through the center of the pepper (only on one side - do not cut it in half!). Remove the seeds as best as you can (or else they'll be SUPER hot). Place on a paper towel to dry slightly while you mix the stuffing.
- In a medium bowl, stir the cream cheese and yogurt together until smooth. Add the minced garlic, basil, oregano, salt, and pepper, stirring until well combined. Add the mozzarella and parmesan, stirring until evenly mixed.
- Scoop the cheese mixture generously into each of the peppers, stuffing it down into the tip of the pepper, all the way to the top. Place each pepper, open side up, on the prepared baking sheet. Sprinkle the opening with parmesan cheese.
- Bake at 400ºF for 25-30 minutes, until the peppers are soft, and the cheese is browned. Allow to cool slightly before serving.
DELICIOUS STUFFED BANANA PEPPERS
Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!
Provided by Paulie
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Soak toothpicks in water for 15 minutes.
- Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
- Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 4.9 g, Cholesterol 59.4 mg, Fat 19.7 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 11.1 g, Sodium 406.2 mg, Sugar 1.8 g
CHEESE STUFFED BANANA PEPPERS
Provided by Melanie - Gather for Bread
Time 25m
Number Of Ingredients 10
Steps:
- Cut tops off banana peppers. Slit peppers in half lengthwise being careful not to slit through both sides. Remove seeds.
- Combine cheddar cheese, cream cheese, tomato, onion, bell pepper, jalapeno, salt and pepper. Mix well.
- Stuff peppers with cheese mixture. Wrap with bacon slice. Secure with a toothpick. Place on a rack with broiler pan. Broil for 4-5 minutes per side until golden and oozing.
THREE CHEESE STUFFED BANANA PEPPERS
This is a meat-free stuffed pepper recipe that is great with spaghetti or any other pasta. I use hot banana peppers because they add great flavor and fire to the sauce, but I'm sure mild banana peppers could be substituted for the faint-of-heart!
Provided by HollyJane
Categories Peppers
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Mix the three cheeses in a medium-sized bowl.
- Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
- Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
- After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
- Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
- If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
- Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
- Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
- Serve with spaghetti or other pasta.
- NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.
STUFFED BANANA PEPPERS RECIPE
Serve up these cheesy stuffed banana peppers for your next big party! They're bacon-wrapped treats that can be made in under an hour.
Provided by Tina Hunt
Categories BBQ & Grilled
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Soak the toothpicks in water for 15 minutes.
- Combine the cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat, then lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half.
- Cut another slit about ¼ inch from the stem across the previous slit, forming a 'T'.
- Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon.
- Wrap each pepper with a slice of raw bacon.
- Slide 1 toothpick through the center of each pepper to hold onto the bacon.
- Grill the stuffed peppers for 15 minutes.
- Turn, then cook for 10 minutes until the bacon is crisp.
- Serve, and enjoy!
Nutrition Facts : Carbohydrate 5.56g, Cholesterol 44.09mg, Fat 19.57g, Fiber 1.92g, Protein 6.21g, SaturatedFat 8.27g, ServingSize 10.00 Piece, Sodium 287.61mg, Sugar 0.00, UnsaturatedFat 7.04g
CREAMY RANCH STUFFED BANANA PEPPERS WITH BACON
I received this recipe from a customer while working at my sister's produce market. The peppers can be made a day in advance, making them great for get-togethers. -Cathy Kidd, Medora, Indiana
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8-10 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, salad dressing mix, cheese and bacon until blended. Pipe or stuff into pepper halves. Cover and refrigerate until serving. Cut into 1-1/4-in. pieces.
Nutrition Facts : Calories 239 calories, Fat 21g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
STUFFED BANANA PEPPERS
Steps:
- Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
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- Pickled banana peppers. Another good way to make use of your extra banana peppers is to pickle them! It’s too simple to create, yet the final product is so delish.
- Banana pepper ketchup. If you’re tired of your same old ketchup for your french fries, then having a new dipping sauce should be on your priority list!
- Hot sausage-stuffed banana pepper. Every bite of this hot sausage stuffed banana pepper will leave you coming back for more. The ingredients behind the dish’s heavenly goodness are the Italian sausage ground, tomato sauce, and mozzarella cheese topping.
- Banana pepper and bacon hot dip. If you love everything about bacon, then this recipe should be your default dip from now on! This cheese dip features shredded pepper jack cheese, cream cheese, yellow onion, and garlic.
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- Cheese stuffed banana peppers. Bacon and banana pepper are born together. If you’re not convinced enough, then try a bite of these cheese-stuffed banana peppers.
WHAT TO DO WITH FRESH BANANA PEPPERS - SO MANY OPTIONS ...
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- Freeze them. Pick the peppers from the tree, wash them, dry them, and lay them on a tray in the freezer overnight. The next day, place them in a freezer bag and pop them back into the freezer.
- Stuff them. While banana peppers are not very big and are rather thin and long, they can still be stuffed. Here is a great recipe we found for Bob’s Stuffed Banana Peppers.
- Fry them. Pep pers loved to be fried. It brings out their flavor in the most delicious way. Here is a simple little recipe – A Southern favorite: Fried Banana Peppers.
- Pickle them. The perfect solution for too many peppers! Pop the Banana Peppers into a largish pot. Add water, vinegar, onion, and garlic. Bring to the boil, then lower the heat to a medium flow, let the peppers simmer for a few minutes.
- Grill them. Want a healthier alternative? Try grilling those peppers. Below is a great recipe. You can substitute the Gouda Cheese for a low-fat option like Mozzarella if you prefer.
- Grill them: Cheesy Grilled Banana Peppers. Mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness.
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