Stuffed Banana Pepper Dip Recipes

STUFFED BANANA PEPPER DIP

Steps:

• Hold peppers over a flame or place on a grill to char.
• Chop peppers removing ends, rib and seeds.
• Saute onions and garlic in olive oil for about a minute.
• Add sausage and brown for another minute
• Add peppers and continue to saute until they are wilted.
• Add marinara and mix well.
• Add cheese reserving a handful (1/4 cup) for the top.
• Transfer to a serving dish and top with remaining cheese.
• Place under broiler to melt cheese.
• Serve with baguette slices, chips or crackers.

STUFFED BANANA PEPPER DIP

Steps:

• Preheat oven to 350°F.Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated Romano cheese, parmesan mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.In a medium bowl mix together Panko bread crumbs and butter. Sprinkle over the top of the dip.Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.Tip: This recipe can be made 1-3 days ahead of time. After step 4 place in the refrigerator. When ready to make continue with the rest of the recipe. You might need to add on a few minutes to cooking time since the dip will be cold.Note: 1 serving is 1/4 cup

DELICIOUS STUFFED BANANA PEPPERS

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.

BOB'S STUFFED BANANA PEPPERS

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.

STUFFED BANANA PEPPERS

Steps:

• Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

STUFFED BANANA PEPPER DIP {LIGHTENED UP}

Steps:

• Preheat oven to 350 degrees.
• Remove stems, seeds, and ribs from banana peppers. Chop into medium to small pieces and then set aside.
• Place the cream cheese and greek yogurt into a 8 x8 casserole dish. Cook for 30 minutes. Remove from oven.
• Carefully stir into the cream cheese/greek yogurt mixture the chopped banana peppers, grated romano/parmesan blend, mozzarella, gorgonzola, granulated garlic, and onion powder. Smooth the top so the surface is flat.
• In a medium bowl mix together panko bread crumbs and butter. Sprinkle over the top of the dip.
• Place back in oven and cook for another 35 - 40 minutes or until browned and bubbly.
• Let dip sit for 5 -7 minutes before serving. It will thicken as it sits.

CREAMY RANCH STUFFED BANANA PEPPERS WITH BACON

Steps:

• In a small bowl, combine the cream cheese, salad dressing mix, cheese and bacon until blended. Pipe or stuff into pepper halves. Cover and refrigerate until serving. Cut into 1-1/4-in. pieces.

I FEEL STUFFED BANANA PEPPERS

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.

BANANA PEPPER DIP RECIPE - (3.8/5)

Steps:

• Mix softened cream cheese, all the cheeses, and the peppers and spread in a pie dish . Sprinkle bread crumbs on top, drizzle olive oil. Bake at 425 degrees fahrenheit for 15-20 minutes or until bubbly. Serve with crackers or tortilla chips.

BOB'S STUFFED BANANA PEPPERS

Steps:

• Cut tops off the 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°F.
• Meanwhile, in a large mixing bowl, combine 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. Please in a 3 quart casserole dish and pour remaining tomato sauce mixture over peppers.
• Bake uncovered in preheated oven for 1 hour.
• You can also place the stuffed peppers upright in a crockpot or slow cooker, cover with tomato sauce and cover; cook on high or low heat depending on the time available, until tomato mixture is boiling and meat is cooked through.

STUFFED BANANA PEPPERS

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.