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Baked Banana Pepper Poppers

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We love spicy here at our house, or rather the majority of us do.

From Cajun Food to Thai food, the spicier the better for me.

When it was announced that #SundaySupper would be doing a “Spice It Up Theme”, it took only a few minutes for me to decide what I wanted to make.

At the beginning of the summer, we planted 10 Banana Pepper Plants, 6 Jalapeno Pepper Plants (including 2 mammoth varieties), 2 Chili Pepper Plants and then countless regular pepper plants (red, green, purple and yellow).

In fact, the “pepper” part of my garden probably takes up about half the garden to be honest.

I didn’t know how well everything would do. We had such a terribly hot and dry summer last year, that I didn’t have high hopes for this year, but we went with it anyway.

What did happen, was that all 10 banana pepper plants are thriving this year. To date, I am pretty sure we have pulled more than 100 banana peppers from our plants and they just keep growing.

All 10 of the plants have at least 3-5 more growing in various stages now. That will be between 30-50 more.

All the other pepper plants are doing really well too, but those banana peppers are just insane.

So far this summer we’ve pickled banana peppers, eaten them on sandwiches, eaten them in salads, put them in dips, cooked them into pasta dishes and so on.

A couple of nights after pulling another 40 of them and adding them to our already growing collection in the fridge, I decided I was either going to have to pickle another batch.

Or I needed to figure out some new ways to use them because there were just too many to eat them in salads and sandwiches and not risk some going bad.

We had a big conversation about how they are pretty interchangeable with jalapenos. Couldn’t we just make jalapeno poppers with them?

Oh yes. And we did. And I am SO glad we did. I have a feeling these will become a big treat around here. We managed to devour the first batch in a matter of minutes (we made 14).

The second batch we doubled the recipe and made 28. It took a little longer to consume them and there was much water drinking and dragon breathing abounding but they were just so freakin’ good! It was one of those things were you could not eat just one. So, so good. A new favorite around here.

Special note: Since we made them the first time, we have made them 4 more times and each time we think we need to make more.

If you are making this for a party or gathering of more than 5 people, I strongly urge you to account for 3-4 halves per person in attendance. They go fast!

Let’s get started.

Preheat oven to 350 degrees. Clean Your Banana Peppers with cold water. 

Set them aside to dry. Mix up your cheesy mixture.

Banana Pepper Poppers

Slice the tops of each pepper. (just the top end) 

If you’re lucky like me, you’ll enlist a kids help. This is my son Ryan. Well, his hand.

And we make so many of them that I needed both of his hands plus one extra kid so we weren’t in the kitchen for 2 hours making these.

Banana Pepper Poppers

Next, slice the banana peppers in half lengthwise. 

Try to make as straight a cut as you can to end at the tip.

Banana Pepper Poppers

Next scrape out all the little seeds.

Do this part gently, because the banana peppers are fragile, you can easily split them or tear them.

If you do, they are still usable, you just have to be super careful the rest of the steps.

Once you’ve removed the seeds, it helps to rinse them off in cold water one last time to make sure you’ve got them all gone.

Banana Pepper Poppers

Fill each banana pepper halve with cheese mixture.

I usually use a lot and just sort of mold the cheese mixture into a long ovalish shape to go in there, but you can do whatever works best for you.

Cover them and refrigerate at least 1 hour.

Banana Pepper Poppers

Once chilled, dip the banana peppers into milk, then flour and set aside to dry about  5 minutes.

Make sure they are covered pretty well with milk and flour. Allow about 5 minutes or so for them to dry.

Banana Pepper Poppers

After 5 minutes, dip them carefully into your beaten eggs.

Try not to squeeze them as hard as my son did. haha Cover them completely in egg.

 

Banana Pepper Poppers

Transfer them immediately to the bread crumbs and gently coat them.

Banana Pepper Poppers

I roll the banana peppers around in the bread crumbs. I sprinkle them over the banana peppers.

Whatever. Just get them coated up real well.

Put them into a 350 degree preheated oven and bake for 25-30 minutes.

 

Banana Pepper Poppers

Banana Pepper Poppers

Check out the other fantastic Spice It Up Lineup!

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Shredded Buffalo Chicken Salad from Casa de Crews
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

 

Baked Banana Pepper Poppers

Baked Banana Pepper Poppers

Ingredients

For the Cheese Filling:

  • 4 ounces of cream cheese
  • 8 ounces of shredded mild Cheddar cheese
  • 1 Tablespoon of finely minced garlic
  • 3 strips of bacon, cooked and crumbled
  • ¼ teaspoon of paprika or cayenne pepper, paprika for more smokey flavor, cayenne for some more spice

For the Poppers:

  • 7 banana peppers
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 eggs, whisked
  • 1 cup of bread crumbs, I used garlic and herb for some added flavor

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl, mix the first 5 ingredients together to get your cream cheese filling. Set aside.
  2. Clean Your Banana Peppers with cold water. Set them aside to dry.
  3. Once dry, slice the tops of each pepper. (just the top end) Next, slice the banana peppers in half lengthwise. Try to make as straight a cut as you can to end at the tip.Next scrape out all the little seeds. Do this part gently, because the banana peppers are fragile, you can easily split them or tear them.
  4. Fill each banana pepper halve with cheese mixture.
  5. Cover them and refrigerate at least 1 hour.
  6. Once chilled, dip the banana peppers into milk, then flour and set aside to dry about 5 minutes.
  7. After 5 minutes, dip them carefully into your beaten eggs, coating them entirely.
  8. Transfer them immediately to the bread crumbs and gently coat them.
  9. Transfer the bread crumb coated banana peppers to your baking sheet.
  10. Put them into a 350 degree preheated oven and bake for 25-30 minutes.

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Courtney @ Neighborfood

Wednesday 14th of August 2013

Oh man! I could eat a whole plate of these right now! The Mr. and I would LOVE these I'm sure...dragon breath and all. :)

Jane's Adventures in Dinner

Tuesday 13th of August 2013

Showed these to DH and he is over the moon! Thanks so much for the wonderful idea.

Renee

Tuesday 13th of August 2013

Oh those banana pepper plants. My parents used to plant them every year in their garden and they are so bountiful. I wish I would have had this recipe to use them with (sadly there is no more garden of theirs). What I like about this recipe, well I like a lot of things about this recipe, but the top 2 are that you use Cheddar cheese and they are baked. Now I just need to find a local source for some of those garden fresh banana peppers to make this oh so good appetizer.

Laura | Small Wallet, Big Appetite

Monday 12th of August 2013

I inherited some pepper plants from a friend who had planted too many seeds this year. But he couldn't remember which ones he gave me. They look a lot like banana peppers so I was going to try and stuff them to see how they taste. To be honest I have never met a pepper I didn't love, hot or not. This looks like a great recipe to use with them.

Amy Kim (@kimchi_mom)

Monday 12th of August 2013

I've never had a pepper popper! Jalapeno or banana or otherwise! Need to make these and really need to start a garden....

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