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!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  cup  shredded mozzarella cheese
• 1  cup  crumbled feta cheese
• 1⁄2-3⁄4 cup  shredded parmesan cheese
• 10 -12  banana peppers (mild may be substituted)
• 1 (26 ounce) jar  spaghetti sauce (homemade is great, too)

Directions

1. Preheat oven to 375 degrees.
2. Mix the three cheeses in a medium-sized bowl.
3. Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
4. Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
5. 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.
6. 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).
7. 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.
8. Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
9. 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).
10. Serve with spaghetti or other pasta.
11. NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.