Casss Stuffed Banana Peppers Food

~ CASS'S STUFFED BANANA PEPPERS ~

Steps:

• In a small skillet, saute onion, jalapeño and ground beef, until beef is no longer pink, breaking beef apart as it cooks. Drain and cool. In a medium bowl, mix tomato, cream cheese and cheddar together, stir in seasoning. Once beef mixture is cool, blend it into cheese mixture. Make sure everything is well combined. Set aside.
• Wash peppers and dry. Starting right below the stem of pepper, cut a slit lengthwise, but not completely through the other side of pepper. Carefully remove the seeds. (Should wear gloves when handling peppers) I didn't this time and am paying for it..lol! Preheat broiler and move rack about 5 inches below flame.
• I use my fingers to evenly stuff each pepper. It doesn't matter if they don't completely close around the stuffing. Wrap each pepper with 2 slices of bacon, securing with toothpicks.
• Place peppers on a broiling pan, slit side up & drip pan beneath to catch bacon grease. Broil for 11 min on that side, then carefully turn to other side and broil another 11 minutes, pepper should be browning some and bacon crisping.
• Turn one more time and broil 5 - 6 more minutes or until bacon is desired browness.
• Remove from oven and let set up a few minutes. Plate and remove picks then dig in, so, so good!

BOB'S STUFFED BANANA PEPPERS

Steps:

• Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
• Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
• Bake uncovered in preheated oven for 1 hour.

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.

THREE-MEAT STUFFED BANANA PEPPERS

Steps:

• Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside., Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers., In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese., Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender., To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.

SAUSAGE-STUFFED BANANA PEPPER HOTDISH

Steps:

• Cut off tops of peppers, and remove stuff inside& seeds.
• Chop edible portions of tops; set aside.
• Bring a pot of salted water to a boil.
• Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes.
• Drain and set aside.
• Heat butter in a medium skillet.
• Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
• Stir in crushed tomatoes, tomato sauce and garlic.
• Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Simmer uncovered for 10 minutes.
• Preheat oven to 350°F.
• In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
• Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Fill each pepper with the meat mixture.
• Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers.
• Bake uncovered in preheated oven for 1 hour.

STUFFED BANANA PEPPERS

Steps:

• Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
• Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour.

STUFFED BANANA PEPPERS

Steps:

• Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.

CHICKEN-STUFFED BANANA PEPPERS

Steps:

• • Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding.
• • Pre-heat Oven to 400 degrees.
• • Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
• • Wash & seed the banana peppers.
• • Make a slit down the center of the peppers so you can stuff them.
• • Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• • Shred chicken breast in large mixing bowl.
• • Mix cream of chicken soup with one can of water and whisk until blended.
• • Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.
• • Stuff the chicken rice mixture into banana peppers.
• • Top with shredded cheese.
• • Bake for 25 minutes until cheese is bubbly.
• • Enjoy!

STUFFED BANANA PEPPERS

Steps:

• Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside. 2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). 3. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. 4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. 5. Bake uncovered in preheated oven for 1 hour.