Banana Pepper Poppers Recipe By Tasty

Steps:

• 1. Bring a large pot of water to a rolling boil. Leave the stems on the peppers. Wash and slit banana peppers carefully, and gently remove seeds and membrane. Make sure the pepper is laying firmly on the counter before you slit the top side lengthwise. If slit properly, the pepper won't tip over when you stuff it, and the filling won't run out of it when it cooks.
• 2. Place the prepared peppers in the boiling water and set the timer for 5 minutes. Remove the peppers from the boiling water and drain them on paper towels. Wait for a few minutes until they are cool enough to handle.
• 3. Separate the bacon slices and place between paper towels, and microwave the slices for only one minute. Remove and let cool. This warms the bacon, partially cooks it, and makes it easier to handle. It is also lower in calories.
• 4. Combine the creamed cheese and chives, minced garlic, chopped basil, and chopped jalapeno peppers. Mix well with a fork.
• 5. Using a small spoon, stuff the peppers with the cream cheese filling.
• 6. Wrap the stuffed peppers with the bacon. Preheat oven to 450 degrees. Line a baking sheet with tin foil and spray with olive oil Pam.
• 7. Place the peppers on the Pam sprayed, foil-lined baking pan.
• 8. Bake in the oven until bacon is nicely brown. 25 to 30 minutes. Sprinkle fresh cracked black pepper on the poppers after they are done. Serve and Enjoy!

Steps:

• 1. Slice Banana peppers length wise
• 2. Mix cheddar, cream cheese, Jalapeno and bacon together
• 3. Fill each half pepper with mixture
• 4. Set up a breading station with flour, egg wash and Panko bread crumbs
• 5. Dip peppers first in flour then egg wash and then bread crumbs. Sprinkle on a little paprika
• 6. Bake in a 350 degree oven for 15- 20 mins until cheese mixture is bubbly and bread crumbs are browned and enjoy

Steps:

• Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.

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.

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.