(our homegrown banana peppers straight from the garden!)
So I can't look at this plate of banana peppers without the infamous tongue twister...
"Peter Piper picked a peck of pickled peppers..."
running through my head. It did dawn on me though, that in all reality Peter did NOT pick a peck of pickled peppers because you cannot pick "pickled peppers" so this tongue twister is a lie from the get go. We on the other hand have picked at least a peck of banana peppers these last few days, at least it seems like a peck. Truthfully, I'm not sure exactly what constitutes a peck but I do know we have picked A LOT of banana peppers.
We have prepared our banna peppers many different ways in the past, including making banana pepper rings like you get at Subway...yum! But our favorite way to use our banana peppers is to stuff and grill them. I mean really, anytime you stuff cream cheese and bacon in something you know it's gonna be good! We love to grill these, but you can also roast them in the oven. Either way they are scrumptious.
Stuffed Grilled Banana Peppers-Heather at Gourmet Meals for Less
Makes 8-10 stuffed peppers
Ingredients:
8-10 large banana peppers-free from garden
1 tub whipped cream cheese, room temperature-$1.82
5 slices bacon, cooked and coarsely chopped-$1.25
1 garlic clove, minced-.05
1/2 Tbs. fresh oregano, finely chopped-free from garden
1/2 Tbs. fresh thyme, finely chopped-free from garden
1 tsp. course salt-PI
1 tsp. ground black pepper-PI
Directions:
Preheat grill to medium high heat or oven to 375 degrees. Rinse and dry peppers. With a sharp serrated knife remove stem from pepper.
With edge of knife, slice down one side of pepper lengthwise, being careful to not cut through both sides of pepper.
Gently open pepper up and remove seeds and as much of the rib of the pepper as possible.
Set peppers aside. In medium size bowl, combine cream cheese, bacon, garlic, herbs, salt and pepper and mix thoroughly. Using a table knife. Spread cream cheese mixture into each pepper making sure to push mixture into bottom end of pepper. Close each pepper with a toothpick near the top, this will help filling to stay inside pepper while cooking.
Grilling Instructions: Place peppers directly on bottom grate of grill, that has been lightly sprayed with cooking oil. Cook peppers on bottom grate until they are beginning to char on bottom and cheese has begun to melt.
Move peppers to top grate of grill that you have covered with tinfoil and allow to cook for an additional 10 minutes. Peppers will be ready when the pepper is soft and the cream cheese has started to slightly brown on top.
Place peppers on platter, remove toothpicks and allow to sit for 3-4 minutes before eating.
Oven instructions: If cooking in oven, place peppers on a tinfoil covered baking sheet and cook approximately 15-20 minutes. Peppers will be done when pepper is soft and the cream cheese has started to slightly brown on top. Plate peppers on platter, remove toothpicks and allow to rest for 3-4 minutes.
Total Cost: $3.12
Enjoy!
