I have never been a fan of spicy peppers, so I have been nervous when banana peppers show up in our CSA basket. Generally, I make
banana pepper mustard, but it isn't always the occasion for a bowl of dipping mustard and I haven't gotten into canning (yet?). So, earlier this summer I started to look for alternative recipes using banana peppers. One morning, I decided that I couldn't wait any longer to use the peppers I had and I didn't feel like going to the store, so I used some ideas from other recipes but ultimately made my own recipe for stuffed banana peppers using what I had on hand. They turned out fabulous. My husband LOVED them. And I did too - and that is saying a lot for someone who doesn't like spicy. They actually weren't very spicy at all due to the boiling. (Disclaimer: My kids didn't try this one, because my husband and I ate them before they got the chance, so I can't report on how they liked them.)
INGREDIENTS:
- 5 or so banana peppers
- 1 small onion
- 1/4 cup of chive and onion cream cheese spread
- 1/3 cup of shredded cheese (cheddar, monterey jack, Mexican blend, or whatever you prefer)
- 1/2 lb sweet Italian sausage
DIRECTIONS:
- Preheat oven to 350 degrees. Spray baking dish with non-stick spray and set aside.
- Begin boiling water. Slice the peppers lengthwise and clean out seeds. Dice onion.
- Boil the peppers for about 5-6 minutes. Meanwhile, brown sausage with onion.
- Once sausage is browned, mix in the cream cheese.
- Remove the peppers from the water with tongs and place in the prepared baking dish. Stuff the peppers with the sausage mixture. Top with shredded cheese. Bake for 5-6 minutes or until cheese is melted.
Difficulty: easy
Time: about 20 minutes
Source: this one is my own!
Wow looks yummy definitely going to try!!
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