Stuffed Banana Peppers

Ingredients

5 inches banana peppers, about 5 long

3 ounces jalapeno cheese, shredded

1 tablespoon butter

Foil

Cut off the stem end of the banana peppers and clean out the seeds

Slit the peppers about 1/2 down for easier filling

Combine cream cheese, butter, shredded cheese and worcestershire in a small bowl. Use a fork to blend well.

Fill a quart freezer style bag with cheese mixture and squeeze it all into one corner of the bag.

Snip off about 1/3 of an inch of the corner to make a disposable bag.

Fill each pepper from the tip to the stem end. Do not overfill

Place filled peppers onto a piece of foil, large enough to wrap them in.

Drizzle just a little olive oil over the peppers before sealing. This makes them easier to remove from the foil after grilling.

Grill 8 - 10 minutes

Open foil packet carefully and serve.

1.0 pepper per person

Sunday, July 10, 2011 - 8:42pm