Total Time
25mins
Prep 10 mins
Cook 15 mins

The garden overflows with peppers so I made up this recipe. We enjoyed it, and I hope you do too. Another variation would be to leave the peppers whole just cut off the top, scoop out the seeds & membrane, mix the cheese in with the other stuffing ingredients and stuff the peppers from the top. Bake time would be approximately the same. Serve as an appetizer or a side dish As you can see by the photo, you may substitute small colored bell peppers, anaheim or any other surplus garden pepper you may have, yes even jalapenos!

Ingredients Nutrition

Directions

  1. Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
  2. Mix remaining chopped ingredients (except cheese).
  3. Spoon the stuffing onto the peppers leaving the edges exposed.
  4. Sprinkle with Parmesan.
  5. Bake in 375F oven for approximately 15 minutes.
Most Helpful

I'm sorry, but, the Pepper that is shown for this recipe is not a Banana Pepper. It is a Golden Bell Pepper from the Bell Pepper Family. Will be trying this recipe on Banana Peppers this weekend.

5 5

This recipe was a pleasant taste surprise. I originally chose the recipe for a side dish as a different way to use up some hot banana peppers taking up space in my freezer. I could easily see these peppers as an entree for a meat free meal. Because my peppers were of the hot variety, I omitted the jalapeno from the stuffing, but if you were using sweet banana peppers the jalapeno would be necessary. Thank you Bergy for sharing this delicious recipe.

3 5

I tripled this recipe to use up some banana peppers. My family's opinion varied greatly, from not liking them at all to thinking they were ok. I guess my family prefers a cream cheese stuffed pepper. In fact, next time I may try to add some softened cream cheese to the filling. I personally felt they would be great to chop up and stuff a portabella