Those who know me, know I don’t enjoy bell peppers. Most of the time, their odor and taste overwhelm everything else. I love them on pizza, but only their “essence,” I pick them off straight away. Banana peppers and I are friends, we understand the importance of a sweet nature without too much pluck, which makes mingling difficult. Sure you can pickle them, but why not get another serving of fresh veg and enjoy their subtle company?
PORK, BEAN, AND CHEESE STUFFED BANANA PEPPERS serves 2 (as a main) -4 (side)
Time to prepare : 20-30 minutes…Time to cook : 30 minutes
*You can make the meat and bean mixture beforehand, just don’t add the cheese. Bring up to room temperature and add the cheese, then.
Prepare the meat and beans
- 1 T oil
- 1 lb ground pork
- 1 packet of taco seasoning
- half of one 14.5 oz can of refried beans
- 1/2 cup of water
Oil the bottom of a large frying pan, breaking up large chunks, brown the pork. Add the taco seasoning and 1/2 c of water. Simmer until water has burned off, add the beans. Combine thoroughly. In a large bowl, set aside to cool.
Prepare the banana peppers
- 2 T oil
- 12 banana peppers
- 1.5 c Mexican cheese mixed shredded cheese
Preheat oven to 375º. Slicing vertically along the length of the pepper, open up each and remove the seeds and and large ribs. (If you tear at it a bit and the pepper breaks long the top, don’t stress.)
Mix the cheese into the bean and meat mixture. Stuff each pepper and place cut side up in an oiled baking dish. Place in the oven and cook for 30 minutes, until cheese is melted.
Serve with lime, salsa and tortilla chips.
REPEATER EATER : Pop them in a 375º preheating oven and cook for 25 minutes.