That’s it, my friends! I hope you enjoy the stuffed banana peppers. They’re great for a simple weeknight meal, but they are also popular to serve as an appetizer. Time to get stuffing! Enjoy. Banana peppers are hugely popular peppers. They’re easy to grow and the plants are usually quite productive, producing a lot of peppers. You can use them in all sorts of ways, from chopping and sautéing them as part of your mirepoix, to making salsas, tossing them into salads, or pickling them. Or, you can use them up in one of my favorite ways - Stuffed Banana Peppers. Banana peppers are excellent stuffing peppers. They’re just big enough to hold whatever stuffing you’re in the mood for. The pepper walls aren’t very thick, yet they offer a bit of sweet crunch when eaten raw, and soften up nicely during the cooking process. Compared to the mildest jalapeno pepper, it is 5 times milder. They’re also known as the yellow wax pepper or banana chili. You’ll find them commonly eaten on pizza, in Greek salads, on sandwiches, or stuffed with meat and/or cheese, which is one of my favorite ways to use them. Let’s talk about how we make stuffed banana peppers, shall we? Slice your banana peppers in half lengthwise and core out the seeds and innards to make room for stuffing. Set them onto a large baking sheet or baking dish. Parchment paper can make cleanup a bit easier, if you’d like. Cook about 5 minutes, or until the beef/steak is cooked to your liking. Remove from heat and set onto serving plates. Top with chopped green onion, spicy chili flakes and hot sauce, if desired. BOOM! Easy recipe, right? And quite satisfying. I love a simple stuffed pepper recipe. Or, you can freeze them for 2-3 months in freezer containers.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
