Plan B

Most of the time if a recipe doesn't work out, I move on.  Let it be.  Forget about it.
On to bigger and (hopefully) better things to make with my ingredients.

If you've ever grown banana peppers,

you know there's never a shortage.
Always a "looking for something to do with them."

A lady from my recipe swap group had an abundance of banana peppers.  She stuffed them with cream cheese and mozzarella and grilled them.

 

I made a filling of cream cheese, Parmesan, herbs, and garlic.
And it promptly oozed out of the peppers while I waited for them to finish grilling.

With all those peppers hanging on my plants, I decided not to let go of the idea.


Plan B
Roast the peppers first.  Then fill.

Link an unfried chile relleno of sorts.

Downside--the cheesy filling doesn't get warm and oozy and runny.
Upside--the cheesy filling doesn't get warm and oozy and runny.

Either way, these peppers were a hit.

My friend Krystal from Recipes of a Cheapskate grilled some cheese filled peppers too.  She said hers oozed as well, but they were delicious.

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Roasted Cheese Filled Banana Peppers

4 Tbsp chopped parsley
4 Tbsp chopped chives
1/2 cup grated Parmesan cheese
8 oz cream cheese, softened
salt, pepper, garlic powder, and onion powder all to taste
10-12 small to medium banana peppers, roasted and skins removed
additional chopped parsley and chives for garnish

Mix the filling ingredients and set aside.  Filling can be made ahead of time.  Bring to room temperature before filling peppers.

Cut a slit in each pepper and remove the seeds.  Peppers can be roasted and prepped ahead of time.

Fill the peppers with the cheese mixture, sprinkle parsley and chives on top, and serve.

How to Roast a Pepper

 

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