Stuffed Banana Peppers
By: Amy Jeanroy
Published: Sunday, July 10, 2011 - 8:42pm

Ingredients




5 inches banana peppers, about 5 long
3 ounces cream cheese
3 ounces jalapeno cheese, shredded
1 tablespoon butter
Worcestershire sauce
Foil

Preparation

1 Cut off the stem end of the banana peppers and clean out the seeds 2 Slit the peppers about 1/2 down for easier filling 3 Combine cream cheese, butter, shredded cheese and worcestershire in a small bowl. Use a fork to blend well. 4 Fill a quart freezer style bag with cheese mixture and squeeze it all into one corner of the bag. 5 Snip off about 1/3 of an inch of the corner to make a disposable bag. 6 Fill each pepper from the tip to the stem end. Do not overfill 7 Place filled peppers onto a piece of foil, large enough to wrap them in. 8 Drizzle just a little olive oil over the peppers before sealing. This makes them easier to remove from the foil after grilling. 9 Grill 8 - 10  minutes 10 Open foil packet carefully and serve.