Banana Peppers Stuffed With Sa Cheese Recipes

Steps:

• Preheat oven to 400 degrees F. Brown and drain sausage. Mix with next 4 ingredients in a large bowl.
• Wash and slice large banana peppers in half (cut them long ways and remove stem; try to cut them the best way possible so they can be stuffed). Stuff each banana pepper with about 2 tablespoons of cheese mixture (roll the mixture into a small log shape in your palms to make stuffing the peppers easier).
• Arrange peppers cheese side up on a baking sheet lined with aluminum foil and bake for about 15 minutes.

Steps:

• Soak toothpicks in water for 15 minutes.
• Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
• Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
• Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

Steps:

• cut tops of banana peppers, edge out seeds (be careful not to slit it open on sides) stuff cheese in pepper with little finger make sure it reaches bottom.
• batter egg add seasoning put peppers in to soak.
• take out and roll in flour or bread crumbs repeat process for thicker crust.
• turn on deep fryer and fry until golden brown or cheese melt.
• this is good for finger snacks.

Steps:

• Preheat oven to 375 degrees.
• Mix the three cheeses in a medium-sized bowl.
• Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
• Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
• After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
• Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
• If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
• Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
• Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
• Serve with spaghetti or other pasta.
• NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.