Ricotta Stuffed Banana Peppers
Ingredients
1 cup ricotta cheese (8 ounces)
1 cup cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 large banana peppers
4 small poblano chilies
Extra-virgin olive oil, for rubbing
Directions
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In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
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Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
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Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.
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33°F; Cloudy
Scrambled Eggs with Banana Peppers, Feta & Chives
Ingredients
1/2 teaspoon unsalted butter
3 whole large eggs, beaten
1/4 ounce banana pepper, sliced
1 tablespoon fresh chives, chopped
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 ounce Boar’s Head Crumbled Feta Cheese
Directions
Heat butter in nonstick saute´ pan over medium heat. Add eggs, banana peppers and chives. Season with salt and pepper. Scramble egg mixture and cook to desired level. Fold in cheese and serve while hot.
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78°F;Mostly Cloudy
Pickled Sweet Banana Peppers
These wonderful pickled sweet peppers are great on hot dogs, hamburgers, tossed and salads, and much more!
Ingredients
1/2 lb banana pepper, seeded and slicded across,so you have rings
Pickling Juice
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
Directions
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2-inch of the top.
- Be sure the edge of the jar has no juice on it.
- Seal jar and leave for 2 weeks.
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91°F; Sunny
Stuffed Banana Peppers
12 banana peppers, hot or sweet
1/2 to 1 lbs. ground beef (lean preferred)
1 small red or white onion
1 cup shredded Monterrey jack cheese
Salt and pepper to taste
2 eggs
1 cup of milk
1 cup all-purpose flour
olive oil (or preferred cooking oil)
Wash and clean peppers. Trim off the top of the peppers, just below the stem, and the bottom tip of the peppers. Remove all seeds and membrane inside of peppers to create a hollowed cavity.
Mix ground beef, onion, and cheese together with 1 egg to create the stuffing mixture.
Stuff the stuffing mixture into hollowed peppers; working a little bit in until completely stuffed. Stuff peppers until the is about a 1/4 inch to 1/2 inch crown at the top.
Heat olive oil in pan (about 2 inches). For best results, use a deep fryer.
In a separate bowl, mix 1 egg and milk; dip peppers in egg and milk mixture, then roll in flour; repeat process until stuffed peppers are thoroughly coated.
Put in hot oil and cook until golden brown (about 3-4 minutes), and drain on plate with paper towel.
Give cooked stuffed pepper about 5-10 minutes to cool. Enjoy!
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69° F; Sunny
