Stuffed Banana Pepper Dip Lightened Up Food

LIGHTENED-UP STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls. Sprinkle the insides with a pinch salt and a pinch pepper and set aside.
• Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened. Stir in the broth, rice and lentils. Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish, such as an 8-inch square baking dish. Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil. Pour into the dish around the peppers. Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes.
• Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about 1/2 cup. Remove from the heat and add the dill. Season with salt and pepper. Serve the sauce with the stuffed peppers.

STUFFED BANANA PEPPER DIP

Steps:

• Hold peppers over a flame or place on a grill to char.
• Chop peppers removing ends, rib and seeds.
• Saute onions and garlic in olive oil for about a minute.
• Add sausage and brown for another minute
• Add peppers and continue to saute until they are wilted.
• Add marinara and mix well.
• Add cheese reserving a handful (1/4 cup) for the top.
• Transfer to a serving dish and top with remaining cheese.
• Place under broiler to melt cheese.
• Serve with baguette slices, chips or crackers.

STUFFED BANANA PEPPER DIP {LIGHTENED UP}

Steps:

• Preheat oven to 350 degrees.
• Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.
• Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.
• Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated romano/parmesan blend, mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.
• In a medium bowl mix together panko bread crumbs and butter. Sprinkle over the top of the dip.
• Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.
• Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.

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.

DELICIOUS STUFFED BANANA PEPPERS

Steps:

• Soak toothpicks in water for 15 minutes.
• Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 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 and keep pepper closed.
• Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

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.