Recipe: Stuffed Banana Peppers
Cheesy, Bacony Goodness!
One day last week we somehow ended up with an entire afternoon to just bum around the house and do fun things. My coworker who supplied us with the cucumbers to make pickles (thank you, Cliff!) also gave us a huge bag of banana peppers that I needed to do something with. I love banana peppers and thought I might pickle them too, but then I realized we had a pack of bacon in the fridge as well as cream cheese. Stuffed peppers, anyone?
Ingredients:
Banana peppers
8 oz pack of cream cheese
About 8 strips of bacon
3 cloves of garlic
Sour cream
Tabasco sauce
Salt
The first thing is to fry the bacon. Fry it to a golden brown, making sure it is completely cooked. When done, drain the grease and move bacon to a cutting board, where it will be chopped into small bits.
Put the chopped bacon and the whole 8 oz pack of cream cheese into a large mixing bowl. Crush in the 3 garlic cloves, drop in two dollops of sour cream, a few shakes of Tabasco and salt, and stir mixture until thoroughly blended.
Cut a medium-sized hole in the tip of a cake decorating bag and add cream cheese/bacon mixture into the bag.
Chop the stems off the banana peppers and clean out the seeds inside the top. Then squeeze cream cheese/bacon mixture into each pepper until the pepper is full. Place full peppers on their sides on a baking sheet and bake at 350 for 20 minutes.
The only thing left is to enjoy! But we recommend eating them all while they are still oven-warm, they get a little weird if you try and refrigerate them.
