Stuffed Bananas Recipes

DELICIOUS STUFFED BANANA PEPPERS

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.

STUFFED BANANA PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread about 1 to 2 teaspoons cream cheese onto each salami slice. Roll salami around cream cheese and stuff into each banana pepper. Place stuffed peppers on a baking sheet.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.

STUFFED BANANAS

Steps:

• In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
• The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
• When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
• After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
• Eat. Skins and all.

ROLO STUFFED BANANAS

Steps:

• Make a crosswise slit in each banana, then stuff with Rolos and marshmallows.
• Wrap bananas in foil, place over a campfire (or on a hot grill) and cook until the candy and marshmallows are melty and the bananas start to caramelize, for about 10 - 15 minutes.
• Remove from heat and carefully unwrap foil. Sprinkle with crushed graham crackers and drizzle with caramel. Ready for serving.

CHEESE STUFFED BANANA PEPPERS

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.

NUTELLA STUFFED BANANAS

Steps:

• Peel ripe bananas and slice about 1 1/2 inch in length. Take a wide straw and punch a hole through the middle of the banana slice (as shown in picture above). Place Nutella in a piping bag. You may want to chill in fridge a few hours before to make it easier to pipe.
• Pipe Nutella into the middle of the bananas. Careful not to pipe all the way or else Nutella will fall out of the bottom. Serve immediately.

STUFFED BANANA LEAVES

Steps:

• Rinse both types of rice and boil together in a large pot with 600 ml (approximately 20 ounces) of salted water for about 20 minutes until done. If required add or remove a little water. Peel banana, cut into pieces and mix into rice. Cut banana leaves in about 12 x 15 cm (approximately 5 x 6 inch) rectangles and fill with rice mixture. Wrap banana leaves to form about 8-12 packets. Tie each packet with kitchen twine or raffia and steam 10-15 minutes.
• Serve immediately with coconut sauce if desired.

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.

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
• Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
• Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
• Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
• Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
• Pour the marinara into the baking dish.
• One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
• Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
• Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
• Serve warm, with marinara and a sprinkling of chopped parsley

STUFFED BANANA PEPPERS

Steps:

• Position oven rack 8 inches from heat source; preheat to 350°F. Spread tomato sauce in the bottom of a 9-by-13-inch broiler-safe baking dish.
• Squeeze spinach over the sink to remove as much liquid as possible. Transfer to a medium bowl; pull apart clumps. Add sausage, cherry peppers, basil, panko, garlic, 1/3 cup cheese and 1 tablespoon oil; mix well with your hands.
• Trim and discard tops from banana peppers. Cut a lengthwise slit into each pepper; do not cut all the way through. Remove and discard seeds. Stuff the peppers evenly with the sausage mixture (about 3 tablespoons each). Arrange the peppers, slits-down, in the prepared baking dish. Drizzle evenly with the remaining 2 tablespoons oil. Cover the baking dish tightly with a double layer of foil.
• Bake until the peppers are tender, 45 to 50 minutes. Uncover and sprinkle with the remaining 1/3 cup cheese. Set oven to broil; broil until the cheese is melted and golden brown, 2 to 3 minutes. Garnish with basil leaves, if desired.