Stuffed Banana Peppers
The garden is just bursting with vegetables right now and I am loving every single second. I have become SUCH a vegetable eater as I have gotten older. I just don’t have the desire anymore to have a big juicy steak. The last time I actually went for meat was when I was in Kansas City and I was going to Gates BBQ, where I stuffed my face like a fat kid with some pulled pork and baked beans…mmmm, nomnoms. Other than that… ::shrugs:: I think I could really live without it.
I think it has something to do with the fact that the beef just doesn’t taste the same to me out here on the Eastcoast. It isn’t as tender and flavorful and the texture is no where near as good as out West. These days, I tend to stick with chicken, turkey, and fish if I go with meat and even then that is a rare occasion!
This recipe is using all fresh vegetables from the garden at my house. The banana peppers had some kick though! I think some of the peppers in the garden kind of mingled together and made banana peppers spicy. I betcha those bees this spring were doing some cross contamination of the spiciness of the plants hehe 😉
Anyways, this recipe takes a little more time than what you normally see from me, but it will provide you with some extra meals for the week. This meal is going to last me AT LEAST 3 days 🙂
Ingredients for Peppers:
- 7-8 banana peppers, seeded and de-veined
- 3 tablespoons olive oil
- 1 clove garlic
- 1 cup cooked Quinoa
- 1 shallot
- 2 small tomatoes
- 2 carrot sticks
- 1/2 red bell pepper
- 3-4 small broccoli florets, chopped roughly
- 5-6 button mushrooms
- 1 small zucchini
- 1 lb ground chicken
- salt and pepper to taste
- grated Parmesan cheese for garnish
Preheat oven to 350º.
Take your banana peppers and slice them length-ways and then across the top where the stem is to create a “T”. Take the seeds and veins out of the pepper. Line a glass baking pan with foil and place the banana peppers onto the foil. Drizzle about 1 1/2 tablespoons of olive oil on the peppers and rub on the outside and inside of skins. Sprinkle lightly with salt and pepper.
Bake for about 20 minutes and then take out of oven and let cool while you are making the filling.
In a skillet place 1 1/2 tablespoons of olive oil and garlic. Brown the garlic and then add in shallot. Chop all your vegetables and add into skillet for about 8 minutes. Do not cook all the way through because you will be cooking them again the oven.
Add Quinoa in with vegetables. (I had some Quinoa that was already cooked so I didn’t have to make it this time. However, if you are making it just follow the directions on the label. I prefer to cook my Quinoa with low sodium, free range, chicken broth. Gives it some extra added flavor)
Now you need to cook your chicken…I used just a dash of olive oil and pepper in it to cook it. Add your chicken into the vegetable mix and toss together. I used ground chicken because it was just easier that way. Feel free to use chicken breast and then chop it up.
Once the mixture has cooled off enough to handle, gently stuff the peppers with the mixture. Stuff as much as the mixture into the peppers as you can without breaking the skins. I had a little bit of the veggie mixture leftover, so I brought it into work for lunch hehe 😉
Lightly sprinkle some Parmesan cheese on top of the peppers and then place back into the oven for an additional 15 minutes. They are done with you can insert a knife into the side without it sticking or the skins start to lightly brown on top.
How gorgeous is that? These peppers were really good. The textures went really well together. The slight crunch of the pepper was still there and then the combination of chicken, veggies, and Quinoa on the inside made for a pretty delicious meal.
I hope you all have a fabulous weekend! I know I will 🙂
19 Comments
Liz
Oh, how fabulous! I love that these are filled with quinoa….mmmmmmm.
Kelly
Oh my boyfriend LOVES stuffed peppers, he would be so excited if I made this recipe for him! Looks delicious and I love all the flavors! 🙂
Sandra's Easy Cooking
This is genus idea Raven..Love the stuffing and they look so delicious! Got to try this!
Cassie @ bake your day
Lovely! I love quinoa, great idea for stuffing. I love your twist on stuffed peppers, very unique and mouthwatering!
Nava Krishnan
Nice stuffing inside Raven and its so great that the veges came from your garden. I can’t do the same as there’s only so much space for me venture in growing my own veges, but do have some Malaysian herbs in my small plot of land.
adelina
This is my type of stuffed peppers…. I love the list of ingredients. I feel like I can taste just by looking at the pics.
kita
Lol, you know how I love the fat kid reference! These stuffed peppers look great!
Kristen
I have never seen peppers stuffed quite like this. They look so delicious and would have such a nice kick.
Ann
Those look AMAZING! So healthy and colorful….and your photos are stunning! Buzzed!
Ramona
I love stuffed peppers. I also love that you used quinoa here. Great idea and lots of protein! Kudos on a wonderful recipe. : )
Michelle O
I LOVE banana peppers. These look awesome! Great recipe, saving this one.
freshandfoodie
This is awesome! I love banana peppers — great recipe.
Kim - Liv Life
I have totally come to enjoy veggies so much more as an adult. I would never eat peppers, onions or zucchini as a kid, but I can’t get enough now. I’m still working on eggplant… didn’t do well on that this summer.
I didn’t do a garden either…in years past we have had huge gardens, but our weather has just been blah. Lots of grey and last year my zucchini got mildew and died, so I didn’t even try this year and used the farmers market in stead.
LOVE these peppers! I’m sort of on a pepper kick and this is right up there on my list!!
claire @ the realistic nutritionist
I am OBSESSED with banana peppers. I was just eating a banana pepper pizza!!! Yum! Now you have me cravign some more banana peppers!!
claudia lamascolo
Awesome idea and I will bet these are awesome tasting as they look!
Britne @ Shabbott's Habits
Um….yum! My dad just brought over a big bag of banana peppers and I had no idea what to do with them…until now 😉
Priscilla - She's Cookin'
Chile rellenos is my favorite pepper dish, but I like what you’ve done here, Raven! I have a case of hatch chiles and you’ve inspired me to do a veggie stuffing 🙂 I agree, tough to beat midwest farm-raised beef!
Firefly
I’m the same way. As I got older I enjoy more of veggie dishes than meat! This looks so perfect and I can’t wait to try it 🙂 Thanks for sharing 🙂
Cheryl and Adam
There’s something about stuffed vegetables, be they peppers, zucchini, eggplant, that’ s just good. It’s a texture thing, I think. These look delicious!