Are you being over-run by banana peppers growing in your garden? Or maybe you just want a tasty appetizer to try this weekend. Well, this is a simple, [not necessarily healthy or low-fat], delicious way to put those peppers to work for you.
I learned this from a dear elderly friend at Millwood, but she most often used hot banana peppers. I like a *little heat* but I had too much of it last year when the plant I bought from the greenhouse was marked as a regular banana pepper and turned out to be an extra hot banana pepper of some sort! So, if you like a little extra ‘pep’ in your food, I’m sure you might like to try the hot ones too.
Oh, and. . . thinking back now . . . sometimes I chop a hot pepper really fine and put just a bit of it into the cream cheese mixture for just a little pep.
Cut the peppers lengthwise and discard seeds. Fill each half with cream cheese and wrap with a piece of bacon. Sometimes I put the pepper halfs together to use more pepper and not so much cream cheese and bacon . . . Place on a piece of foil on a baking sheet. Bake at 400 degrees for half an hour or til bacon is crispy. Allow to cool slightly before serving. Yum!