STUFFED BANANA PEPPERS CHEESE RECIPES

Steps:

• Preheat oven to 375 degrees.
• Mix the three cheeses in a medium-sized bowl.
• Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
• Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
• After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
• Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
• If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
• Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
• Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
• Serve with spaghetti or other pasta.
• NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.

Steps:

• Preheat the oven to 425 degrees.
• Carefully halve the peppers lengthwise and remove the seeds. (Tip: wear disposable gloves if using hot peppers and be careful to not touch your eyes).
• Place the pepper halves cut-side up on a baking sheet.
• In a medium bowl, mix the cream cheese, cheddar cheese, mozzarella, salt, 2 teaspoons of dried parsley, and garlic powder until combined.
• Fill each pepper half with the cheese mixture, spreading an even layer into each pepper.
• Top each with a sprinkle of extra parsley. Bake for 10 minutes. Then turn the oven to broil and broil for 3-5 minutes, until the peppers are soft and the cheese is bubbling and golden. Watch carefully so they don't burn.
• Let cool a couple of minutes and then serve.