This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.
This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.
Banana Peppers with Bread Stuffing Recipe:
Ingredients:
10 to 12 large sweet banana peppers
12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes
4 large eggs beaten
2 celery stalks, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup vegetable or chicken broth
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon fresh or dried basil
1/4 cup grated parmesan cheese
1/2 cup seasoned breadcrumbs
Salt and pepper to taste
Instructions:
- If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
- In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
- Cut off the top of the peppers, carefully wash, and clean out the insides.
- Spoon the stuffing inside the peppers
- Place in a greased glass baking dish. We used our 15 x 10 glass baking dish.
- Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.
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