We love spicy here at our house, or rather the majority of us do.
From Cajun Food to Thai food, the spicier the better for me.
When it was announced that #SundaySupper would be doing a “Spice It Up Theme”, it took only a few minutes for me to decide what I wanted to make.
At the beginning of the summer, we planted 10 Banana Pepper Plants, 6 Jalapeno Pepper Plants (including 2 mammoth varieties), 2 Chili Pepper Plants and then countless regular pepper plants (red, green, purple and yellow). In fact, the “pepper” part of my garden probably takes up about half the garden to be honest.
I didn’t know how well everything would do. We had such a terribly hot and dry summer last year, that I didn’t have high hopes for this year, but we went with it anyway. What did happen, was that all 10 banana pepper plants are thriving this year. To date, I am pretty sure we have pulled more than 100 banana peppers from our plants and they just keep growing. All 10 of the plants have at least 3-5 more growing in various stages now. That will be between 30-50 more. All the other pepper plants are doing really well too, but those banana peppers are just insane.
So far this summer we’ve pickled banana peppers, eaten them on sandwiches, eaten them in salads, put them in dips, cooked them into pasta dishes and so on. A couple of nights after pulling another 40 of them and adding them to our already growing collection in the fridge, I decided I was either going to have to pickle another batch or figure out some new ways to use them because there were just too many to eat them in salads and sandwiches and not risk some going bad.
We had a big conversation about how they are pretty interchangeable with jalapenos. Couldn’t we just make jalapeno poppers with them?
Oh yes. And we did. And I am SO glad we did. I have a feeling these will become a big treat around here. We managed to devour the first batch in a matter of minutes (we made 14). The second batch we doubled the recipe and made 28. It took a little longer to consume them and there was much water drinking and dragon breathing abounding but they were just so freakin’ good! It was one of those things were you could not eat just one. So, so good. A new favorite around here.
Special note: Since we made them the first time, we have made them 4 more times and each time we think we need to make more. If you are making this for a party or gathering of more than 5 people, I strongly urge you to account for 3-4 halves per person in attendance. They go fast!
Let’s get started.
Preheat oven to 350 degrees. Clean Your Banana Peppers with cold water.
Set them aside to dry. Mix up your cheesy mixture.
Slice the tops of each pepper. (just the top end)
If you’re lucky like me, you’ll enlist a kids help. This is my son Ryan. Well, his hand. And we make so many of them that I needed both of his hands plus one extra kid so we weren’t in the kitchen for 2 hours making these.
Next, slice the banana peppers in half lengthwise.
Try to make as straight a cut as you can to end at the tip.
Next scrape out all the little seeds.
Do this part gently, because the banana peppers are fragile, you can easily split them or tear them. If you do, they are still usable, you just have to be super careful the rest of the steps. Once you’ve removed the seeds, it helps to rinse them off in cold water one last time to make sure you’ve got them all gone.
Fill each banana pepper halve with cheese mixture.
I usually use a lot and just sort of mold the cheese mixture into a long ovalish shape to go in there, but you can do whatever works best for you. Cover them and refrigerate at least 1 hour.
Once chilled, dip the banana peppers into milk, then flour and set aside to dry about 5 minutes.
Make sure they are covered pretty well with milk and flour. Allow about 5 minutes or so for them to dry.
After 5 minutes, dip them carefully into your beaten eggs.
Try not to squeeze them as hard as my son did. haha Cover them completely in egg.
Transfer them immediately to the bread crumbs and gently coat them.
I roll the banana peppers around in the bread crumbs. I sprinkle them over the banana peppers. Whatever. Just get them coated up real well.
Put them into a 350 degree preheated oven and bake for 25-30 minutes.
- 4 ounces of cream cheese
- 8 ounces of shredded mild Cheddar cheese
- 1 Tablespoon of finely minced garlic
- 3 strips of bacon, cooked and crumbled
- ¼ teaspoon of paprika or cayenne pepper (paprika for more smokey flavor, cayenne for some more spice)
- 7 banana peppers
- 1 cup milk
- 1 cup all-purpose flour
- 2 eggs, whisked
- 1 cup of bread crumbs (I used garlic and herb for some added flavor)
- Preheat oven to 350 degrees. In a mixing bowl, mix the first 5 ingredients together to get your cream cheese filling. Set aside.
- Clean Your Banana Peppers with cold water. Set them aside to dry.
- Once dry, slice the tops of each pepper. (just the top end) Next, slice the banana peppers in half lengthwise. Try to make as straight a cut as you can to end at the tip.Next scrape out all the little seeds. Do this part gently, because the banana peppers are fragile, you can easily split them or tear them.
- Fill each banana pepper halve with cheese mixture.
- Cover them and refrigerate at least 1 hour.
- Once chilled, dip the banana peppers into milk, then flour and set aside to dry about 5 minutes.
- After 5 minutes, dip them carefully into your beaten eggs, coating them entirely.
- Transfer them immediately to the bread crumbs and gently coat them.
- Transfer the bread crumb coated banana peppers to your baking sheet.
- Put them into a 350 degree preheated oven and bake for 25-30 minutes.
Check out the other fantastic Spice It Up Lineup!
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com
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