I'm Addicted to Stuffed Banana Peppers!!

One foodie item I have grown to love since moving to Buffalo, NY, is stuffed banana peppers. YUM! If you've not tried them, then do so. NOW! 

Sorry I only have two photos of the finished product. (Count yourself lucky -- I nearly forgot to take even those before the hubby and I scarfed these down for dinner!)

Here's how to make these yummies. Note: you can serve them up as an appetizer, a side dish, or a main meal. For an appetizer, provide one per person. For a side dish, prepare two per person. For a main meal, you better count on three per person, if not more. Trust me, you can't make too many. They're addictive!!

INGREDIENTS

*8 banana peppers (don't get really small ones; they're harder to stuff)
*4 oz. log of goat cheese
*8 oz. grated cheese (my grocery sells a delicious mix of Asiago, Fontina, Parmesan, and Provolone)

DIRECTIONS

1. On a cutting board, make a slit across the stem-end of the pepper, but don't cut so deeply through the pepper that the stem falls off.

2. From that cut, make a slit the length of the pepper. This slit will allow you to pull the front of the pepper open so that you can remove the seeds and membranes. TIP: banana peppers can run very hot. If you like things tame, you might want to remove *ALL* of the seeds and membranes. If you like things a bit spicy, try leaving the membranes intact. (There's no shame in grabbing a glass of milk, if needed!)

3. Cart your peppers over to the sink. With the tap on low, quickly rinse the inside of each pepper to remove the seeds and membranes. TIP: Don't hang your head directly over the peppers; the fumes can really get you to coughing!

4. Drain the peppers on a paper towel, cut side down, so that you don't transfer any water to your saute skillet.

5. Heat a thin layer of olive oil in your skillet over medium heat. Add the peppers and saute on both sides until they soften. This takes only about five minutes on each side. They should have whitish burn marks on both sides. Gorgeous!

6. Transfer the peppers to a baking dish large enough to accommodate your peppers. I use a 9x11 glass baking dish that I use for brownies.

7. While the peppers cool enough to handle, mix your cheeses together. Mash the log of goat cheese with a fork, then mix in the shredded cheese. Salt and pepper to taste.

8. Distribute the cheese mixture evenly between your peppers. I typically use one hand to open the slit and the other to sprinkle in the cheese.

9. Finally, sprinkle a layer of your shredded cheese over the tops of the stuffed peppers. This cheese will crisp and brown. Delicious!

10. Cook the peppers at 350 degrees for 30 minutes.

VOILA! ENJOY!!