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Stuffed Banana Peppers

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on January 19, 2007

Servings: 8

8 large sweet banana peppers
2 teaspoons olive oil
1/2 cup diced onion
1 jalapeno pepper
1 medium-sized ripe tomato
1 1/2 cups Colby or Monterey Jack Cheese, grated
1/8 teaspoon salt
8 slices bacon (sugar-free if possible)

Preheat the oven to 400 degrees. Grease the top rack of your broiler pan.

Slit each pepper lengthwise. With the edge of a small spoon, gently scrape out the seeds and wash. Set aside to drain.

Slice the jalapeno pepper in half lengthwise, then scrape out the seeds and trim the stem away. Discard the stem and seeds. Be careful not to touch your face or eyes and wear protective gloves if your skin is sensitive. Mince the jalapeno into very small pieces. Set aside.

In a small skillet, heat the olive oil. Add the onion and minced jalapeno and cook just until the onion is translucent. Remove from the heat and set aside.

If desired, peel the tomato. Cut the tomato in half, remove the seedy pulp and discard. Discard the stem end. Finely dice the remaining "meat" of the tomato.

In a small bowl, mix the grated cheese with the tomato, onion and jalapeno, and salt. Divide the mixture among the 8 peppers, stuffing each pepper with the mixture.

Wrap each stuffed pepper with a piece of bacon from top to bottom and secure the bacon with a wooden toothpick. Place on the greased rack of a broiler pan and bake for about 35 minutes, or until the bacon is crisp.

[Recipe Source]

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