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!
- Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
- Mix remaining chopped ingredients (except cheese).
- Spoon the stuffing onto the peppers leaving the edges exposed.
- Sprinkle with Parmesan.
- Bake in 375F oven for approximately 15 minutes.
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.
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.
I have not made this recipe yet, but THANK YOU for posting it!! I have been looking for a stuffed banana pepper recipe, high and low since developing a rather violent allergy to bell peppers, and have decided to grow and sub bananas for the previous spot bells had once held for me.