Stuffed Banana Peppers
Meatless stuffed banana peppers with a creamy ricotta and cheese filling, baked until tender with a crispy breadcrumb topping.
- Total time
- 55 min
- Prep
- 20 min
- Cook
- 35 min
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Ingredients
- 7 whole Long green banana peppers
- ¼ cup Grated Parmesan cheese
- ½ cup Breadcrumbs
- 1 tsp Dried parsley
- ½ tsp Salt
- ¼ tsp Black pepper
- ½ tsp Onion salt
- 3 tbsp Olive oil
- ¼ cup Water
- 1 pieces Ricotta
Steps
- Preheat oven to 375°F (190°C).
- Wash the banana peppers. Cut off the top portion of each pepper and carefully remove the seeds and membranes using a small spoon or knife.
- In a bowl, combine ricotta cheese, mozzarella, Parmesan, breadcrumbs, hot pepper rings with juice, dried parsley, salt, black pepper, and onion salt. Mix until well combined.
- Spoon the filling into each hollowed pepper, distributing evenly. Fill until just below the rim.
- Using a sharp knife, cut small V-shaped slits into the top of each filled pepper for venting.
- Place stuffed peppers upright in a baking dish. Drizzle olive oil over the tops of the peppers.
- Pour water along the bottom of the baking dish around the peppers.
- Cover the baking dish tightly with foil.
- Bake covered for 25-30 minutes until peppers are tender.
- Remove foil and bake for an additional 5 minutes to lightly brown the tops.
- Remove from oven and let cool for 2-3 minutes before serving.
Diet tags are added by the recipe's author.