CHEESE STUFFED BANANA PEPPERS RECIPES

STUFFED BANANA PEPPERS RECIPE | FOOD NETWORK

Stuffed Banana Peppers Recipe | Food Network image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 pound hot ground Italian Sausage, roasted and chopped fine
1/2 cup Locatelli Romano cheese
1/2 cup bread crumbs
Salt and pepper to taste
1 large egg
Olive oil to saute
4 banana peppers (Hungarian hots or mild as preferred)
1 cup marinara sauce, heated for service
Wedge dry ricotta cheese

Steps:

Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES

Classic Stuffed Peppers – Instant Pot Recipes image

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Steps:

Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
In a large bowl, combine all remaining ingredients except marinara sauce.
Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
Pour one cup of water in the Instant Pot and insert the steam rack.
Place peppers onto rack and divide marinara sauce in the top center of each pepper.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
(Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

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