Thursday, July 16, 2009

Stuffed Banana Peppers

OK - I am officially freaked out about the move. We found out Tuesday night that we will be moving Monday, and doing both closings. I have 5 teen programs next week, including a 5 day camp I said I'd help my colleague with, and we are not all packed yet, though we are getting there. Also, yesterday was my 14th wedding anniversary, and while we spent a wonderful day at the Field Museum the move was always on our minds. We chose not to go antiquing this year as we usually do because we don't want to buy - and pack - anything!
At any rate, here is another crazy one from the Southern Heritage Vegetable set: Stuffed Banana Peppers:
12 large sweet banana peppers (I don't even know what these are.)
1 small tomato, chopped
12 finely chopped onion
1/4 cup finely chopped sweet pickle
1/4 cup finely chopped green pepper
2 small hot peppers, seeded and finely chopped (any hot pepper? Jabanero? hotter?)
2 cups shredded sharp cheddar cheese
1/8 tsp. salt
1/8 tsp. pepper
12 slices bacon
1 defibrillator
Slit each banana pepper lengthwise, and carefully remove seeds. Wash and set aside.
Combine next 8 ingredients in a large bowl, mixing well. (as opposed to?)
Stuff each banana pepper with cheese mixture. Wrap a bacon slice around each stuffed pepper, securing well with a wooden pick.
Place peppers on a well greased rack in a broiler pan. Bake at 400 for 35 minutes or until bacon is crisp. Yield: 12 servings.
Serving suggestions: Stuffed BPS may be served with Dill sauce, Fresh Tomato Sauce, or any sour cream sauce.

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