Cheese-Stuffed Banana Peppers

Author: Canadian Living

Serve with crusty bread.

  • Portion size 6 servings

Ingredients

  • 6 banana peppers
  • 1 cup finely diced mozzarella cheese
  • 1 cup diced sweet onion
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons minced parsley
  • 4 teaspoons drained rinsed capers
  • pinch pepper
  • 2 bread crusts removed
  • pinch salt
  • extra-virgin olive oil

Method

Cut tops off banana peppers as close to stems as possible. With paring knife, remove cores; with small spoon, scoop out seeds and membranes. Rinse insides to remove any remaining seeds; shake out water.

In small bowl, mix together mozzarella, onion, Parmesan, parsley, capers and pepper; spoon into each pepper, pushing into peppers until 1 inch (2.5 cm) below top. Tear bread and stuff into space to seal.

Place on greased grill over medium-high heat; close lid and grill, turning often, until tender, lightly charred and cheese is melted, 6 to 8 minutes. Transfer to serving dish; sprinkle with salt. Drizzle with oil as desired.

Nutritional facts per serving: about

  • Sodium 195 mg
  • Protein 5 g
  • Calories 90.0
  • Total fat 5 g
  • Potassium 155 mg
  • Cholesterol 15 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheese-Stuffed Banana Peppers