Sweet And Savory Stuffed Banana Peppers Food

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STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

These tasty little peppers can be made spicy or not by using different peppers. Using sweet banana peppers they will have a bit of sweetness and if you use yellow wax peppers you will have a bit of a kick to them.

Provided by onlyglutenfreerecip

Categories     Peppers

Time 40m

Yield 18 serving(s)

Number Of Ingredients 7

18 small sweet banana peppers or 18 small yellow wax peppers, if you like a bit of spice
4 ounces soft fresh goat cheese, room temperature
1/2 cup sliced green onion
1/4 teaspoon black pepper
1 uncooked pork sausage or 5 ounces pork sausage
1 cup mozzarella cheese
1/2 teaspoon gf dried basil leaves

Steps:

  • Preheat oven to 375°F In a medium size bowl add sausage, goat cheese, mozzarella, green onion, basil, black pepper and mix well.
  • To prepare peppers, cut the end where the stem is and remove all the seeds.
  • Stuff peppers only to the end of the pepper do not go over. Place on a baking sheet lined with parchment paper and bake at 375 for 20 minutes. Serve hot.
  • Another option is you can cut peppers lengthwise in half if you want smaller appetizers, generously stuffing only half of each pepper.

SWEET AND SAVORY STUFFED BANANA PEPPERS



Sweet and Savory Stuffed Banana Peppers image

Trying hard to come up with new recipes for "Meatless Monday's" at our house. Well, to me barley is a grain that is meaty in texture & very filling too. Plus, I love barley and mushrooms together. So, I thought let me try stuffing some peppers with a barley mixture. Of course, my husband doesn't do "shrooms" so I made a 2nd...

Provided by Kimberly Biegacki

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 28

3 servings of barley cooked according to pkg
1/2 medium onion, diced
2 bay leaves, dried
2 Tbsp dried basil
16 medium banana peppers and/or hot peppers, sliced and cleaned out
SWEET STUFFED BANANA PEPPERS
1/2 pkg of cream cheese
2 Tbsp pineapple, crushed and drained
2 Tbsp coconut manna
1 Tbsp cream of coconut
2 tsp cinnamon blend mixture
2 Tbsp pecans, chopped
SAVORY STUFFED PEPPERS NO. 1
add half of your barley in a bowl
1/2 small can of sliced mushrooms, chopped
2 Tbsp parmesan and romano cheese
1 Tbsp cream cheese
1/8 tsp garlic powder
dash of salt and pepper
SAVORY STUFFED PEPPER NO. 2
add other half of barley in a bowl
4 Tbsp mexican blend shredded cheese
3 Tbsp chopped roasted red peppers
1/8 tsp cumin
dash of salt and pepper
GARNISHES
sweet a spinkle of cinnamon and extra pineapple on top if desired
for savory 1 tbsp of sour cream and dash of pepper

Steps:

  • 1. Saute your onions and set aside. Prepare your barley as directed and add your bay leaves while cooking barley and then remove when cooked. Add your 3 tbsp. of butter, sauted onions and dried basil. These are ingredients for the sweet stuffed peppers.
  • 2. Prepare you sweet ingredients; mix together all ingredients. Make sure that doesn't have too much liquid. If so, add more cream cheese or coconut manna. Now stuff your hot peppers and/or sweet banana peppers.
  • 3. Prepare your savory ingredients No. 1; mix your barley, mushrooms, parmesan, romano, and cream cheese. Also add your salt, pepper and garlic.
  • 4. Prepare your savory ingredients No. 2; mix your barley, cheese, roasted reds, cumin, salt and pepper. Now stuff your peppers.
  • 5. Cook for 350 for 40 to 45 minutes. Check on them at 30 minutes.
  • 6. Add garnish if desired. This is one sweet and one savory with the mushrooms.
  • 7. Upclose of the sweet stuffed hot peppers with garnish of cinnamon.
  • 8. Upclose of savory with Mexican cheese blend and spices.
  • 9. So, I had leftovers and the next morning I was trying to think what to do with them. Well, I sauteed some diced potatoes added a stuffed pepper and got that all nice and hot then added 2 eggs, cream and adobo sauce blended together and combined. Wow, what an amazing omelet. Barley stuffed pepper & potato omelet. I was so glad it worked and was super yummy too. Oh, added a little Frank's Hot sauce and sour cream on top.

EMERIL'S STUFFED BELL PEPPERS OR SWEET BANANA PEPPERS



Emeril's Stuffed Bell Peppers or Sweet Banana Peppers image

Comes from food network. My daughter and I made these all summer long while our gardens were overflowing with bell peppers and sweet bannana peppers. Recipe lists, either bell peppers or sweet banana peppers, not both, example; 4 med. bell peppers or 8 large banana peppers. They freeze well too. If you don't want to bother with Recipe #5031, you can substitute a seasoned salt of choice (that's what we do.) Make sure to add the water when you cook the peppers this keeps them from drying out, also.... others have suggested adding some butter and more cheese on top of the peppers.

Provided by BakinBaby

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb pork sausage
1 cup onion (chopped)
1/2 cup green bell pepper (chopped)
1/2 cup celery (chopped)
1 1/2 cups rice (cooked)
1/4 cup green onion (chopped-green part only)
4 medium bell peppers (sliced in half, seeds removed..optional)
8 large sweet banana peppers (sliced in half, seeds removed ..optional)
2 tablespoons parsley
4 tablespoons breadcrumbs
8 tablespoons parmesan cheese (grated)
1/2 teaspoon Emeril's Original Essence

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet, brown sausage about 3 min., add onions, chopped peppers and celery; season with salt and pepper.
  • Saute for 4-5 minutes , add rice, mix well, season with salt & pepper & cook 3 minutes.
  • Remove from heat, stir in green onions & parsley.
  • Season the insides of bell peppers with salt , spoon meat mixture into bell peppers.
  • In a mixing bowl combine bread crumbs,parmesan & Recipe #5031 or seasoned salt and sprindkle over each pepper.
  • Cook peppers in a shallow pan with just enough water to cover the bottom of pan and bake 30 minutes.

Nutrition Facts : Calories 624.1, Fat 20.1, SaturatedFat 7.2, Cholesterol 49.7, Sodium 655.3, Carbohydrate 88, Fiber 10.1, Sugar 9.3, Protein 23.4

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