Stuffed bell peppers have been a favorite of mine for a long time so naturally, this recipe for stuffed banana peppers caught my eye and just moved very high up on my list of things I’ve just got to try A.S.A.P. I’ve no doubt that they’re going to be great.
Start by cutting about 1/2 inch off of the tops of 13 or so banana peppers and then remove the cores and seeds with a long thin knife. Rinse them in cold water to remove any remaining seeds, pat them dry and set them aside.
Heat a couple tablespoons of olive oil in heavy large skillet over medium-high heat, then add a diced up small onion and saute for about 10 minutes. When the onions are ready, stir in 1/2 cup of water, 1/2 cup of uncooked rice, a diced medium tomato, 2 tablespoons of minced fresh parsley, 1/2 teaspoon of salt and and 1/4 teaspoon of dill weed. Cook the mixture until the liquid evaporates (about 10 minutes or so.) and then remove it from the heat and preheat the oven to 350 degrees.
Cut 1 pepper in half lengthwise and set it aside. Fill the remaining peppers loosely with rice mixture and replace the tops. Position 2 pepper halves against the long side of a rectangular baking dish. Then prop the stuffed peppers against the pepper halves, stacking as needed.
Combine the remaining 1/2 cup of water with 1/4 cup of tomato puree in a smallbowl, blend well and pour it over the peppers. Cover and bake 45-50 minutes.
13 mild or hot banana peppers
(you can also substitute sweet peppers, red or green bell peppers if you like)
2 tablespoons of olive oil
1 small minced onion
1 cup of water
1/2 cup of uncooked rice
1 medium tomato, peeled, seeded & diced
2 tablespoon of minced fresh parsley
1/2 teaspoon of salt
1/4 teaspoon of dried dill weed
1/4 cup of tomato puree
Just copy this code and paste it on your site where you want the link to appear: