Alright, y’all, today we’re gonna talk about stuffed banana peppers. If you’re lookin’ for a keto-friendly recipe, look no further! These little babies are packed with flavor and will keep you full without messing up your diet.
Stuffed Banana Peppers
Ingredients
- 1 pound ground Italian sausage
- 6-8 large banana peppers
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees F.
- Cut the tops off of your banana peppers and remove the seeds and membranes.
- In a large skillet, heat up the olive oil over medium-high heat.
- Add the onion and mushroom, and cook until the onion is translucent and the mushrooms are tender, about 5-7 minutes.
- Add the sausage to the skillet along with the garlic powder, oregano, salt, and pepper. Cook until the sausage is browned and cooked through, about 10 minutes.
- Add the tomato paste and stir until it’s evenly distributed through the sausage mixture.
- Remove the skillet from heat and stir in the parsley, Parmesan cheese, and 1/4 cup of the mozzarella cheese.
- Stuff each of the banana peppers with the sausage mixture and place them into a baking dish.
- Sprinkle the remaining 1/4 cup of mozzarella cheese on top of the peppers in the baking dish.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
If you’re lookin’ to add a little bit of tang to your life, check out these easy pickled banana peppers from The Country Cook.
Easy Pickled Banana Peppers
Ingredients
- 1 pound banana peppers, sliced
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon black peppercorns
Instructions
- In a medium saucepan, combine the white vinegar, apple cider vinegar, water, sugar, kosher salt, garlic, bay leaves, and black peppercorns. Bring the mixture to a boil over medium-high heat.
- Reduce the heat and simmer the mixture for 5 minutes.
- Pack the sliced banana peppers into a quart-sized jar. Pour the hot pickling liquid over the peppers and seal the jar.
- Let the jar cool to room temperature, then refrigerate it for at least 24 hours before eating.
These pickled banana peppers are great on sandwiches, salads, and even on their own as a snack. Give ’em a try and let us know what you think!
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