Our banana pepper plant is going crazy!!! It is producing very many large banana peppers. I’m not their #1 fan, but my husband is right on up there. However, he cannot keep up with this plant so I had to come up with something to do with all these peppers.
When in doubt find a recipe that involves cheese! That’s my theory at least. We have 4 more pepper plants coming up that I plan on trying a canning recipe for. So here is what we did with these.
Cheesy Stuffed Banana Peppers
- 8oz. package cream cheese
- 1 cup plain Greek yogurt
- 4-6 cloves of garlic, minced
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. pepper
- 1 tsp. salt
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 10 banana medium to large peppers
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Put on some gloves. Rinse the banana peppers to remove dirt, and cut off the stems. Open up the banana pepper length wise by cutting down through the center of the pepper (only on one side – do not cut it in half!). Remove the seeds as best as you can (or else they’ll be SUPER hot). Place on a paper towel to dry slightly while you mix the stuffing.
In a medium bowl, stir the cream cheese and yogurt together until smooth. Add the minced garlic, basil, oregano, salt, and pepper, stirring until well combined. Add the mozzarella and Parmesan, stirring until evenly mixed.
Scoop the cheese mixture generously into each of the peppers, stuffing it down into the tip of the pepper, all the way to the top. Place each pepper, open side up, on the prepared baking sheet. Sprinkle the opening with Parmesan cheese.
Bake at 400ºF for 25-30 minutes, until the peppers are soft, and the cheese is browned. Allow to cool slightly before serving.
And the final product. ..
They were still pretty good but with the amount of overflow there was, it would have been better off in a casserole.
Does anyone have any good ideas for banana peppers? Has anyone dehydrated them?