Banana Pepper Cheese Squares Food

THREE CHEESE STUFFED BANANA PEPPERS

Steps:

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

ITALIAN SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
• Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
• Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
• Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
• Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
• Pour the marinara into the baking dish.
• One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
• Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
• Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
• Serve warm, with marinara and a sprinkling of chopped parsley

BANANA PEPPER CHEESE SQUARES

Steps:

• Drain, rinse and chop banana pepper rings.
• Mix everything together in one bowl.
• Pour into 13x9 pan, sprayed.
• Bake for 30-35 minutes in a 350 degree oven.

STUFFED BANANA PEPPERS

Steps:

• Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

MEXICAN CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Spread green chilis (and jalapenos, if using) in bottom of pan.
• Sprinkle with cayenne pepper.
• Sprinkle cheese over green chili peppers.
• Pour beaten eggs over all.
• Bake for 30-40 minutes or until firm in the center.
• Cool.
• Cut into 1-inch squares and serve hot or at room temperature.
• ***These freeze beautifully.
• To serve, thaw, microwave on defrost until warm.
• Cool.
• Cut into squares and serve.