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Sunday, September 1, 2013

Stuffed Banana Pepper Recipe

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Photo: gourmetmealsforless.com
 
My family grows banana peppers every year. They love the summer heat and produce mass quantities. We always wonder what to do with our huge harvests. Pickling them is a nice option. You can use them to top sandwiches and salads or simply pop and eat them. Another fabulous option is to make stuffed banana peppers. They are delicious this way!

It may seem unusual to use banana peppers to stuff and bake. It is a unique way to enjoy them though. I think you will be pleasantly surprised at how delicious they taste. The small size of the peppers allows the flavors to meld together into a delicious taste explosion.

My recipe is perfect for a light, summer dinner. When I think of stuffed peppers, the first thing that comes to mind are large bell peppers stuffed with ground beef and breadcrumbs then topped with a red sauce. This stuffed banana pepper recipe thinks outside the box. It is light, flavorful and delicious.
Get started with the step-by-step instructions. Here's my stuffed banana pepper recipe for your garden fresh peppers. It's easy to follow, and should only take you about 20-30 minutes of total preparation time. The peppers will then bake for about 25 minutes and voila, dinner is done!

Ingredients:
1. 10-12 Vine Ripened Banana Peppers
2. 1-2 lbs raw chicken breast
3. 1 can cream of chicken soup
4. 10 oz bag saffron yellow rice
5. 2 Tbsp Olive Oil
6. Water
7. ¾ Cup Shredded Cheddar Cheese
8. Salt & Mrs. Dash Original (to taste)

Preparation:
• Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on high for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool slightly before shredding.
• Pre-heat Oven to 400 degrees.
• Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
• Wash & seed the banana peppers.
• Make a slit down the center of the peppers so you can stuff them.
• Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• Shred chicken breast.
• Mix cream of chicken soup with one can of water and whisk until blended.
• Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well.
• Stuff the chicken rice mixture into sliced banana peppers.
• Top with shredded cheese.
• Bake for 25 minutes until cheese is bubbly.
• Enjoy!

Did you enjoy this recipe? If you would like to see a photo illustration of the recipe in an easy to print format, visit our website: http://organicsunshine.net Come visit us and give feedback about how the recipe worked for you. We would love to hear from you!
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