**Spicy Mushroom Stuffed Banana Peppers: A Culinary Journey of Bold Flavors and Textures**
Prepare to embark on a tantalizing culinary adventure with our Spicy Mushroom Stuffed Banana Peppers, a symphony of bold flavors and enticing textures that will leave your taste buds craving more. This delectable dish combines the sweet heat of banana peppers with a savory filling of sautéed mushrooms, tender onions, flavorful garlic, and a hint of spice that ignites the senses. Baked to perfection, these stuffed peppers offer a delightful contrast between the crispy exterior and the soft, succulent interior, creating a harmonious balance that is sure to impress. Whether you're hosting a party or seeking a satisfying meal, our Spicy Mushroom Stuffed Banana Peppers will transport you to a world of culinary delight.
**Recipe 1: Classic Spicy Mushroom Stuffed Banana Peppers**
Embark on a culinary journey with our classic rendition of Spicy Mushroom Stuffed Banana Peppers. This recipe showcases the harmonious blend of flavors and textures that make this dish a timeless favorite. Savor the sweet heat of banana peppers stuffed with a savory filling of sautéed mushrooms, tender onions, and aromatic garlic, all bound together by a blend of seasonings and spices. Baked until golden brown, these stuffed peppers offer a delightful contrast between the crispy exterior and the soft, succulent interior, creating a symphony of flavors that will leave you craving more.
**Recipe 2: Spicy Mushroom Stuffed Banana Peppers with Cheese**
Elevate your taste buds with our Spicy Mushroom Stuffed Banana Peppers with Cheese, a delectable variation that adds an extra layer of richness and indulgence. This recipe incorporates a blend of shredded mozzarella and Parmesan cheeses into the savory mushroom filling, creating a gooey, melted center that oozes with flavor. The combination of spicy banana peppers, sautéed mushrooms, and melted cheese creates a harmonious balance that is both satisfying and comforting. Prepare to be captivated by the symphony of flavors and textures as you bite into these cheesy stuffed peppers, leaving you with a lasting impression.
**Recipe 3: Spicy Mushroom Stuffed Banana Peppers with Bacon**
Indulge in the ultimate combination of flavors with our Spicy Mushroom Stuffed Banana Peppers with Bacon. This recipe adds crispy, smoky bacon to the savory mushroom filling, creating a delightful symphony of textures and flavors. The combination of sweet heat, sautéed mushrooms, tender onions, flavorful garlic, and crispy bacon creates a harmonious balance that is sure to satisfy even the most discerning palate. Experience the perfect blend of spice, smokiness, and umami as you savor each bite of these bacon-wrapped stuffed peppers.
SPICY STUFFED BANANA PEPPERS
Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.
Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.
ITALIAN SAUSAGE STUFFED BANANA PEPPERS
Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are gluten free, low carb, and utterly delicious!
Provided by Sommer Collier
Categories Main Main Course
Time 1h20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
- Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
- Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
- Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
- Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
- Pour the marinara into the baking dish.
- One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
- Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
- Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
- Serve warm, with marinara and a sprinkling of chopped parsley
Nutrition Facts : ServingSize 1 pepper, Calories 292 kcal, Carbohydrate 8 g, Protein 15 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 833 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g
STUFFED MUSHROOMS WITH SPINACH
Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!
Provided by MOLSON7
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
- Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
- Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
- Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 g
STUFFED BANANA PEPPERS
Steps:
- Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
SPICY STUFFED MUSHROOMS
The creaminess of the cheese paired with the spicyness from the cayenne pepper make for a perfect combination. These are a definite hit at dinner parties and are VERY easy to make. There are always people asking for the recipe, which is in fact how I got it.
Provided by ScrappieDoo
Categories Lunch/Snacks
Time 35m
Yield 12 mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F and spray baking sheet with cooking spray.
- Clean mushrooms and cut off stems, discarding tough ends. Finely chop stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped stems. Cook until moisture has disappeared, then set aside to cool in a bowl.
- Into bowl, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
- Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on cookie sheet.
- Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under caps.
Nutrition Facts : Calories 90.1, Fat 8.4, SaturatedFat 4.7, Cholesterol 22.6, Sodium 88.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 2.8
Tips:
- Choose firm, ripe banana peppers that are free of blemishes.
- Make sure to remove the seeds and ribs from the banana peppers before stuffing them. This will help to reduce the heat level of the peppers.
- If you don't have any panko breadcrumbs, you can use store-bought or homemade bread crumbs.
- Feel free to adjust the amount of cayenne pepper and chili powder in the stuffing to your desired heat level.
- Serve the stuffed banana peppers immediately after they are baked, or store them in the refrigerator for up to 3 days.
- You can also freeze the stuffed banana peppers for up to 2 months. To freeze, place the peppers in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the peppers to a freezer-safe bag and store for up to 2 months. To reheat, thaw the peppers in the refrigerator overnight and then bake them according to the recipe instructions.
Conclusion:
Spicy Mushroom Stuffed Banana Peppers are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. With their creamy mushroom filling, crispy breadcrumb topping, and just the right amount of spice, these peppers are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give Spicy Mushroom Stuffed Banana Peppers a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love