Stuffed Banana Peppers
Stuffed Banana Peppers in Buffalo, NY are different. These six cheese filled mild capsicums are the regional dish you probably haven't heard of, but they're so Buffalo that they use them as a pizza topping. If you like to just load your banana peppers with cream cheese and call it a day your aren't wrong... you just aren't right. So buckle up and do you taste buds a favor with these stuffed banana peppers.
Ingredients
Pepper ingredients
- 6 banana peppers
- 1 tablespoon garlic chopped
- 1 tablespoon parsley chopped
- ¼ cup olive oil/canola blend
Pepper stuffing
- 1 cup cream cheese
- ½ cup mozzarella shredded
- ½ cup Parmesan grated
- ½ cup Romano grated
- ½ cup mascarpone
- ½ cup crumbly blue cheese
- 2 teaspoons ground white pepper
- 1 tablespoon anchovy paste
- ¼ cup Italian breadcrumbs
- Hearty Bread (For Serving)
Instructions
- Prepare peppers at least one hour ahead of cooking time.
- To make stuffing, combine all six cheeses, white pepper, and anchovy paste in a large bowl using a spatula, wooden spoon, or a stand mixer with a paddle attachment. Once mixed, fold in bread crumbs until incorporated.
- Next, prepare your peppers by cutting the stem end off and removing the ribs and seeds. Then, stuff the peppers. Do this with care so you don't rupture the side of the pepper. Once stuffed, move the pepper to the fridge for an hour to let the cheese cool inside the peppers.
- After and hour, remove the peppers from the fridge and place a large skillet on medium high heat. Add a small amount of oil and allow it to heat up.
- Once the oil is hot, add the peppers and sear on both sides. You will lose some filling, allow it to crisp on the pan. Once both sides of the peppers are seared, move the peppers to a plate and remove the pan from the heat. Throw in your garlic and let the hot oil brown it. Then add in your parsley for a quick flash in the oil. Next, pour the oil, garlic, and parsley over your peppers. Serve your stuffed peppers over a slice of hearty bread and enjoy!