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Twice Baked Banana Peppers

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on July 6, 2007

Servings: 6

6 whole Banana Wax Pepper
Desired amount of Peanut Oil
1 package of Baby Dutch Yellow Potatoes
2 tablespoons Unsalted Butter Divided use
1/4 cup Heavy Cream Scalded
Desired amount of Coarse Sea Salt and Rainbow Pepper
1/8 cup Parmesan Cheese Grated
2 ears Corn Kernals removed
1/2 cup Mozzarella Cheese or Monterey Jack, shredded

Rub Peppers with peanut oil and place under broiler until skin begins to blacken slightly. Rotate to cook evenly on all sides. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 15 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes.

Boil potatoes in salted water. Cook on simmer until tender. Remove and hand mash with 1 1/2 tablespoons butter, cream, salt and pepper and grated Parmesan cheese.

In a saute pan, add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture.

Begin to fill peppers with potato and corn mixture, being careful not to break the flesh of the chile. Place on a sheet tray, top with shredded cheese and melt under broiler.

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