And the winner is……STUFFED BANANA PEPPERS!
I know you all are oh, so surprised since it’s right there in the title.
Anyhoo–got this recipe a week or so ago along with our CSA and I am SO GLAD that they included a recipe this particular week because it turned out so well (and was one of those recipes I couldn’t wait to get home and make!) These were delicious and not to mention, the called for recipe made PLENTY of stuffing that I was able to re-use it this weekend. After never having (successfully) made stuffed peppers, the thought of stuffed banana peppers was a little intimidating, but they were not that tough at all!
Ingredients:
6-8 Large Banana Peppers (I used 6)
2 cups shredded sharp cheddar cheese (I used the colby jack we always have on hand)
1 small tomato, diced
1 medium onion, diced
1/2 small green bell pepper, diced
1 to 2 jalapeno peppers, diced (I used 2 and it wasn’t too spicy)
1/8 tsp salt
1/8 tsp pepper
12-16 bacon slices (I used 12 turkey bacon slices)
Directions:
Cut a slit length wise in each banana pepper, cutting to, but not through, the other side. Remove seeds (I found it easiest to just cut the top off of that little sucker).
Combine cheese and next 6 ingredients.
Spoon mixture evenly into each pepper
then wrap each with two bacon slices securing with wooden picks.
Place peppers on a rack in a broiler pan and broil 5 1/2 inches or so from heat 4-5 minutes on each side or until golden.
It could have been the turkey bacon or that my top rack wasn’t exactly 5 1/2 inches from the broiler, but my peppers had to go in there for a bit longer–more like 7-8 minutes per side.
I served this with corn on the cob and it was absolutely delish!
SOOOO….my leftover cheesy, oniony, peppery mix? Twice baked potatoes with our steak on Saturday night. I had just the right amount:
I slipped on the photo-taking opportunity, but as your every day twice baked potato recipe would call for, I cooked the potatoes plain in the oven on 350 degrees for about an hour, hour and 15 minutes or so, cut in half, scooped out the middle and them mixed it with our leftover mix (along with some butter and sour cream as a binder). I also added some Lawry’s Season Salt just for kicks.
That stuff makes anything good oh so great!
Then just popped those bad boys back in the over for another 20 minutes or so and viola! a wonderful accompaniment to our yum-o steaks from the farm. They turned out great and were a superb alternative to your standard cheesy, sour creamy, bacony, chivey, twice baked potato!
Enjoy friends!
Best,
faith cracraft 