SPICY MUSHROOM-STUFFED BANANA PEPPERS
The garden overflows with peppers so I made up this recipe. We enjoyed it, and I hope you do too. Another variation would be to leave the peppers whole just cut off the top, scoop out the seeds & membrane, mix the cheese in with the other stuffing ingredients and stuff the peppers from the top. Bake time would be approximately the same. Serve as an appetizer or a side dish As you can see by the photo, you may substitute small colored bell peppers, anaheim or any other surplus garden pepper you may have, yes even jalapenos!
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
- Mix remaining chopped ingredients (except cheese).
- Spoon the stuffing onto the peppers leaving the edges exposed.
- Sprinkle with Parmesan.
- Bake in 375F oven for approximately 15 minutes.
Nutrition Facts : Calories 65.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.6, Sodium 184.3, Carbohydrate 6.6, Fiber 2.4, Sugar 2.6, Protein 4.9
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Alamin Hossen
[email protected]I've made these several times now and they're always a hit. Thanks for sharing this amazing recipe!
Abubakar Nawaz
[email protected]These are a great way to get my kids to eat their vegetables.
Saifsiraj Sirajdin
[email protected]I love how versatile this recipe is. I can change up the filling to suit my own taste.
Barbara Southers
[email protected]These are the perfect party food. They're easy to make and everyone loves them.
Mubashir Butt
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Demmy Ojuade
[email protected]These are so addictive! I can't stop eating them.
Emilio Reyes
[email protected]These are perfect for meal prep. I made a big batch on the weekend and then I had them for lunch all week.
Towfiq Daneshyar
[email protected]I added some chopped spinach to the filling for an extra boost of nutrients.
Xavier
[email protected]I made these vegetarian by using vegetable broth instead of chicken broth and they were still delicious.
Brooke Chapman
[email protected]These are a great way to use up leftover rice and vegetables.
Arbind Sahani
[email protected]I love how easy these are to make. They're perfect for a quick and easy weeknight meal.
Suraj Raidash
[email protected]These are the best stuffed banana peppers I've ever had! The filling is so flavorful and the peppers are perfectly cooked.
Nisir Ayinoch
[email protected]I made these for a potluck and they were a huge hit! Everyone raved about how delicious they were.
Taher Shah
[email protected]I followed the recipe exactly and they turned out perfectly. I will definitely be making these again.
Aftabmallah Aftabmallah
[email protected]These were so good! I loved the combination of flavors and the spiciness was just right.
Hadirali Shah
[email protected]I've made these several times now and they're always a crowd-pleaser. Thanks for sharing this recipe!
Phiwokuhle Mbewana
[email protected]I made these for my family and they were a huge success! Even my picky kids loved them.
Megan Dellinger
[email protected]These are the perfect party appetizer! They're easy to make ahead of time and they always disappear quickly.
Musfira noor
[email protected]I'm not usually a fan of banana peppers, but these were delicious! The stuffing was flavorful and the peppers were just the right amount of spicy.
Majhad Shah
[email protected]These spicy mushroom stuffed banana peppers were a hit at my party! They were so easy to make and everyone loved them.