Using more garden goodness

Three Cheese Stuffed Banana Peppers
from recipezaar.com (click here for recipe)

This is not something I would ordinarily choose to make, but we had a lot of banana peppers in the garden that I picked Saturday morning that I didn't know what to do with. Thanks to google, this little gem of a recipe was printing out minutes later.

Here are the ingredients, nice and simple. Of course, homemade spaghetti sauce would be ideal but Bertolli it was for us!


You have to cut the ends off the peppers and remove the seeds, and there doesn't seem to be a great way to do it. I just cut the ends off, then used my fingers to scoop out the seeds. Some of them, like the really curly deformed looking ones, I had to slit the side and pull out the seeds that way. Then you stuff them with the mozarella, feta and parmesan mixture and top with sauce.


Easy cheesy and ready to go in the oven.


I didn't get a fresh from the oven pic, but you want to cook them until the cheese is bubbly and peppers are soft. The recipe recommends 30-40 minutes, but we took ours out at 40 minutes and they were still a little hard so you'll just have to judge by look and feel.

How were they? Really good, and had they cooked a little longer and softened up a bit more they would have been excellent. If you like peppers, you'll like this recipe. They were a big hit with everyone at dinner Saturday night (except Rich, he's not a fan of peppers which is why I said that I wouldn't have made this had we not had the peppers already)

Modifications I made or would make next time: none

What did I learn? To not always trust the cook time on recipes.