It is pepper season, and last week we received a beautiful bunch of banana peppers from our CSA. Since my husband is a relatively new discoverer of the joys of peppers, we hadn’t had these colorful veggies in the house before. I had very limited experience with them, only knowing them pickled on sandwiches, pizza and salads. Since I am not a big fan of any pickled food (except ginger—I love ginger in any form), I had never particularly enjoyed banana peppers. But, I knew there had to be other uses for them that don’t involve soaking them in vinegar. After a quick bit of research, I saw that they are just as versatile as many other peppers! I hunted through the fridge to see what components we could use to turn them into a tasty snack to eat while catching up on some Next Food Network Star and stumbled across a container of creamy farmer’s cheese. I grabbed some basil leaves from the garden and, tahdah! Shortly, we were chowing down (and thoroughly enjoying) some stuffed banana peppers.
Creamy Stuffed Banana Peppers
- 6 banana peppers (Heritage Farms CSA)
- 8 oz. soft farmer’s cheese (ricotta would probably also work) (Klein Farms)
- 8 basil leaves (my garden)
- Preheat oven to 375°.
- Cut a long, narrow triangle out of the length of each pepper to form an opening and set triangles aside.
- Scoop out the seeds and ribs from each pepper and place into baking dish.
- Finely chop the triangles you cut from the top of the peppers and the basil.
- Mix chopped pepper and basil with the farmer’s cheese.
- Spoon cheese mixture into peppers.
- Bake for 30 minutes or until peppers are tender.