GRILLED VEGETARIAN STUFFED PEPPERS
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
- Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.
STUFFED BANANA PEPPERS RECIPE
Serve up these cheesy stuffed banana peppers for your next big party! They're bacon-wrapped treats that can be made in under an hour.
Provided by Tina Hunt
Categories BBQ & Grilled
Time 50m
Yield 10
Number Of Ingredients 6
Steps:
- Soak the toothpicks in water for 15 minutes.
- Combine the cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat, then lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half.
- Cut another slit about ¼ inch from the stem across the previous slit, forming a 'T'.
- Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon.
- Wrap each pepper with a slice of raw bacon.
- Slide 1 toothpick through the center of each pepper to hold onto the bacon.
- Grill the stuffed peppers for 15 minutes.
- Turn, then cook for 10 minutes until the bacon is crisp.
- Serve, and enjoy!
Nutrition Facts : Carbohydrate 5.56g, Cholesterol 44.09mg, Fat 19.57g, Fiber 1.92g, Protein 6.21g, SaturatedFat 8.27g, ServingSize 10.00 Piece, Sodium 287.61mg, Sugar 0.00, UnsaturatedFat 7.04g
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.
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe that I found on the internet and then again when cleaning out my recipe files a year later. Sure glad I found it!
Provided by Spankie
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cut tops off the 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°F.
- Meanwhile, in a large mixing bowl, combine 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. Please in a 3 quart casserole dish and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
- You can also place the stuffed peppers upright in a crockpot or slow cooker, cover with tomato sauce and cover; cook on high or low heat depending on the time available, until tomato mixture is boiling and meat is cooked through.
SAUSAGE STUFFED BANANA PEPPERS
I have been making this recipe for 2 years now and everyone I make if for loves it and always request seconds. The stuffing in this recipe can also be used quite nicely in stuffed mushrooms as well.
Provided by cindenman
Categories < 60 Mins
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
- Brown your sausage with the minced garlic, pepper & parsley.
- While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
- Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
- Preheat stove to 375 degrees.
- Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
- Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
- Cool slightly and serve.
Nutrition Facts : Calories 1202.2, Fat 102.9, SaturatedFat 32.1, Cholesterol 183.5, Sodium 1859.3, Carbohydrate 20.5, Fiber 4.6, Sugar 4.6, Protein 49.4
BANANA PEPPERS STUFFED WITH SAUERKRAUT
The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law.
Provided by FloraandMerriwether
Categories Lunch/Snacks
Time 1h
Yield 3 Quarts
Number Of Ingredients 5
Steps:
- Mix vinegar, water and sugar.
- Boil 15 minutes.
- Cut off stem end of peppers and seed (wear rubber gloves).
- Stuff peppers with saurkraut and put into pint or quart jars very tightly.
- Pour brine overtop.
- Seal jars**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
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GRILLED STUFFED BANANA PEPPERS - HUNGRY LANKAN
From hungrylankan.com
5/5 (1)Servings 6Cuisine Sri LankanTotal Time 21 mins
- Wash and put a long slit on each banana pepper. And remove the seeds. Highly recommend using gloves when you work with banana peppers. Also, if the banana peppers you're using are very fresh and break easily, then blanch them in hot water for a few seconds to soften them up.
- In a bowl, mix onions, Maldive fish flakes, Sri Lankan roasted curry powder, salt, and lime juice. Mix well using your hands. gently crush the onions with your fingers as you're mixing. Make this mixture only when you're ready to stuff the peppers and grill. Do not let it sit on the counter.
- Fill all the banana peppers with the mixture. it's easier to use hands for this. But make sure you wear gloves.
- Heat 2 tsp of oil in a large pan. Lay all the banana peppers. Leave space between each banana pepper. Sprinkle some salt and pepper on the top. Let one side of the banana peppers brown and then flip and let the other side brown too.
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