We made these peppers this past weekend because we were looking for a simple snack. We’ve eaten stuffed peppers countless times, but never stuffed banana peppers. This was new and exciting!Have you ever tried a banana pepper? I’ll admit that I hadn’t. Kara and Cliff grow them in their garden every year but I haven’t been inclined to try. Of course these particular peppers came from Caputo’s not their garden because of the impossible, never ending Chicago winter. Anyways, Kara cut into these and she could tell right away that they were extra hot, however, I’m not sure whether that’s the norm for banana peppers.
We made a quick filling with cheese and breadcrumbs then stuffed and baked them. I tried one bite and thought they were a little hot for my taste, although the filling did cool them down and added a nice crunchy component. Cliff ate all three peppers in one sitting! Perhaps this is man food?!
- 3 banana peppers
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 grated Parmesan cheese
- 4 tablespoons olive oil
- salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or aluminum foil. Set aside.
- In a medium bowl, stir together breadcrumbs, Parmesan cheese, olive oil, salt and pepper.
- Cut the banana peppers open lengthwise, be careful to not cut all the way through. Cut a horizontal slit at the top of the pepper too. Open up the pepper and remove the ribs and seeds.
- Spoon the breadcrumb mixture in the peppers and lay them, open side up, on the baking sheet.
- Bake for 15 minutes, until golden brown and crisp.