Banana Pepper Poppers

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I harvested these beautiful banana peppers from work yesterday, and was so excited to eat them when I got home. I mean…I had a brilliant idea, to make jalapeño poppers, but with banana peppers instead. Yas!

I was wondering if they would be spicy because they had turned red, but nope, they were perfectly mild. I personally like spicy, so when I do this again, which I will, I am going to add some Sriracha into the mix.

Anyways, you know the drill…

Ingredients:

serving size 2 people

  • Banana peppers – 7
  • Cream Cheese – 1/4 cup
  • Shredded Cheese – your choice, I had Jack cheese 2 Tablespoons
  • Red onion (or yellow) – 2 Tablespoons diced
  • Bacon! 3-7 strips

Directions:

  1. Preheat oven to 450. Line a baking sheet with tin-foil.
  2. Rinse the banana peppers, then slice off the top, slice in half, and take out all the seeds. Set aside
  3. In a bowl, combine the cream cheese, shredded cheese, and diced onion.
  4. Grab one half of a banana pepper and spoon in the cheese mixture. Place the other half on top and make sure they close back together. Wrap with bacon.
  5. Place all wrapped peppers on your prepared baking sheet. Cook for 10 minutes, flip them over, and cook for another 10 or until bacon is done.
  6. Eat right away!

We had this as a snack before dinner, which, if you are wondering, I made a delicious steak with shishito peppers I also got from work, a small salad, and mashed potatoes. It was a good night.

Let me know your thoughts

Cheers!

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