HOW TO STORE FRESH BANANA PEPPERS RECIPES

Steps:

• Start with clean hands, equipment, and countertops.
• Peel and slice the bananas—For banana chips: Using a sharp knife or mandoline, cut the bananas into ¼” rounds.For banana leathers: Slice the bananas lengthwise into ¼" strips.
• Arrange banana slices in a single layer on dehydrator trays, ensuring there is space between pieces to allow airflow.For banana leathers, lightly grease your dehydrator's solid fruit leather trays with a small amount of coconut oil. Place the strips of banana on the trays and press down on them with a spatula or bottom of a glass to flatten.
• Dehydrate at 135F/57C for 6-12 hours, until dry (see note 1). If making banana leathers, you'll want to flip them after a few hours to promote even drying.
• Storage Tips

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.