Spicy Feta Stuffed Banana Peppers Recipes

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I FEEL STUFFED BANANA PEPPERS



I Feel Stuffed Banana Peppers image

Having a huge crop of banana peppers, and the ingredients on hand, this recipe emerged. The stuffing mixture also makes a nice dip if put in a 350* oven for 10 mins.

Provided by ChefDebs

Categories     Peppers

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large banana peppers
1/2 cup crumbled feta cheese
1/2 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
3 tablespoons mayonnaise
1/2 cup shredded basil
2 sun-dried tomatoes, chopped
salt and pepper
1 cup homemade marinara sauce

Steps:

  • Mix together the feta , mozzarella and parmesan cheese. add the mayonnaise, basil, sun dried tomatoes and salt and pepper to season, mix well.
  • Cut the tops off the banana peppers, (reserving the tops) and scoop out the seeds, being careful not to split open the sides.
  • Using a tsp and your finger ( this part can get quite messy ) stuff the peppers with the cheese mixture.
  • In a 8 x 8 baking dish spread the marinara sauce onto the bottom.
  • Put the peppers on top of the sauce, replacing their tops, wedging the peppers against the sides ( in the hope that the tops stay in place keeping the stuffing inside ).
  • If you have any excess stuffing mix, spread over the tops of the peppers.
  • Bake in a 350* oven for 30 minutes.

Nutrition Facts : Calories 232, Fat 14.5, SaturatedFat 6.5, Cholesterol 36.1, Sodium 802.5, Carbohydrate 15.8, Fiber 3.1, Sugar 9.1, Protein 11

SPICY STUFFED BANANA PEPPERS



Spicy Stuffed Banana Peppers image

Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

6 tablespoons water
3 tablespoons uncooked red or white quinoa, rinsed
1/2 pound bulk spicy Italian sausage
1/2 pound lean ground beef (90% lean)
1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons Sriracha chili sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
16 mild banana peppers
2 cups reduced-sodium spicy V8 juice

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

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