One of the veggies we planted in our garden was Hungarian hot peppers (aka banana peppers). I planted them with this recipe, from Family Education’s Sweet Pea Chef, in mind. We also got some peppers with the CSA this past week, so it was definitely time to make this one.
Veggie Stuffed Banana Peppers
8 banana peppers, seeds and veins removed
1 – 15 oz can black beans, rinsed and drained
1/2 cup (or so) corn
1/4 cup fresh cilantro, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup salsa
1/4 cup barbecue sauce
16 thin slices of cheddar or colby jack cheese
Preheat oven to 400 degrees.
Slice each pepper and remove the seeds and veins. Place on a baking sheet, skin side down.
In a large bowl mix the black beans, corn, cilantro, cumin, salt, pepper, salsa and barbecue sauce.
Fill each pepper to heaping. Bake for 15-20 minutes (total time will depend on the size of the pepper).
Top each with a small slice of cheese, return to the oven for 1-2 minutes or until the cheese melts.
Let cool and enjoy!
I’ve made this with different varieties of peppers, sweet, green, and hot. Personally, we like the hotter (but not too hot) banana peppers, but if you are not a fan of spicy, you can use any kind of pepper.
You may notice some lighter beans. They are soy beans because I doubled the recipe and we had those in the pantry.
The original recipe calls for red onion. I have a personal dislike of red onion and left it out. 🙂