Ingredients
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2
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3
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1
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3
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1
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1
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3
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-
-
-
-
-
-
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Directions
Spicy Mushroom-Stuffed Banana Peppers, The garden overflows with peppers so I made up this recipe We enjoyed it, and I hope you do too Another variation would be to leave the peppers whole just cut off the top, scoop out the seeds & membrane, mix the cheese in with the other stuffing ingredients and stuff the peppers from the top Bake time would be approximately the same Serve as an appetizer or a side dish As you can see by the photo, you may substitute small colored bell peppers, anaheim or any other surplus garden pepper you may have, yes even jalapenos!, I tripled this recipe to use up some banana peppers My family’s opinion varied greatly, from not liking them at all to thinking they were ok I guess my family prefers a cream cheese stuffed pepper In fact, next time I may try to add some softened cream cheese to the filling I personally felt they would be great to chop up and stuff a portabella, I’m sorry, but, the Pepper that is shown for this recipe is not a Banana Pepper It is a Golden Bell Pepper from the Bell Pepper Family Will be trying this recipe on Banana Peppers this weekend
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Steps
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1
Done
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Lay the Peppers Cut Side Up in an Oven Proof Dish That Has Been Lightly Oiled. |
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2
Done
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Mix Remaining Chopped Ingredients (except Cheese). |
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3
Done
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Spoon the Stuffing Onto the Peppers Leaving the Edges Exposed. |
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4
Done
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Sprinkle With Parmesan. |
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5
Done
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Bake in 375f Oven For Approximately 15 Minutes. |
