stuffed banana pepper dip recipe Stuffed banana pepper dip recipe

Oh my gosh, have you guys seen these amazing recipes?! I can’t wait to try them out! First up, I found this recipe for a delicious looking dish that I just have to recreate.

Table of Contents

Ingredients:

2 lbs beef chuck roast, cut into chunks
1 onion, sliced
4 cloves garlic, minced
1 tsp salt
1 tsp black pepper
2 cups beef broth
1 can tomato paste (6 oz)
1 tsp smoked paprika
1 tsp cumin
2 bay leaves
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, seeded and diced
3 tbsp cornstarch mixed with 3 tbsp water

To start, heat up a large Dutch oven or similar pot over medium-high heat. Add in the beef chunks and cook until browned on all sides, then remove from the pot and set aside.

Next, add the sliced onions to the pot and cook for a few minutes until soft and fragrant. Add in the minced garlic and cook for another minute or so.

Return the browned beef chunks to the pot, and season with salt and black pepper. Add in the beef broth, tomato paste, smoked paprika, cumin, and bay leaves. Stir to combine, then bring to a boil.

Once boiling, reduce heat to a simmer and cook until the beef is tender, which should take about 2-3 hours.

Once the beef is tender, add in the diced bell peppers and jalapeño. Simmer for another 10 minutes or so until the peppers are cooked through and tender.

Finally, add in the cornstarch mixture and stir to combine. Simmer for another few minutes until the sauce thickens up.

This dish is perfect for a chilly night when you want something hearty and comforting. The combination of beef and peppers can’t be beat!

Next up,

I found another amazing recipe that I am just dying to try out! Check out this stuffed banana pepper soup.

Ingredients:

8 banana peppers
1 lb ground turkey
1 cup uncooked rice
1 onion, chopped
2 cloves garlic, minced
1 can tomato sauce (8 oz)
1 can diced tomatoes (14.5 oz)
2 cups chicken broth
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried parsley
1 tsp dried basil

To start, preheat your oven to 350 degrees. Cut off the tops of the banana peppers and remove the seeds and membranes from inside.

In a large skillet, cook the ground turkey over medium-high heat until browned. Add in the chopped onion and minced garlic, and cook until softened. Add in the uncooked rice, tomato sauce, diced tomatoes, chicken broth, salt, black pepper, paprika, parsley, and basil. Stir to combine.

Simmer the mixture until the rice is cooked through, which should take about 10-15 minutes.

Fill each of the prepared banana peppers with the cooked turkey and rice mixture, and place them in an oven-safe dish.

Cover the dish with foil and bake for 30-40 minutes, until the peppers are cooked through and tender.

This soup is so hearty and filling, it’s perfect for a cold winter night when you need something to warm you up from the inside out. Enjoy!

Wow, I can’t believe how easy these recipes were to make! And they look and taste amazing! I can’t wait to share these with my friends and family. Thanks for sharing these delicious recipes!

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