Open-Faced Stuffed Banana Peppers are a delicious and easy to prepare dish. They are made with banana peppers that are split down the middle and filled with a savory mixture of chicken, diced tomatoes, and spices. The peppers are then topped with cheese and baked until golden, leaving you with an amazing combination of flavors in every bite. The peppers are not overly spicy, but still have a nice kick without being too overwhelming. The combination of beef, sausage, and spices give the dish a unique and delicious flavor. This dish is perfect for a quick and easy weeknight dinner, or can be served as an appetizer or side dish. Enjoy!
Note: You can use hot or sweet banana peppers. It depends on your taste. You can also stuff these with any meat/cheese/sauce combination that you prefer.
Ingredients
6 banana peppers
2 cups cooked chicken, diced
1 14oz can diced tomatoes
2 cups Taco cheese blend, shredded
1tsp cumin
1tsp garlic powder
Olive oil
Method
Heat the oven to 350 degrees
Combine the chicken, tomatoes, cumin, and garlic powder in a bowl and set aside.
Cut the peppers in half, lengthwise, and cut out the seeds and white membrane.
Lightly oil a metal 9×13 lasagna pan.
Lay the peppers in the pan and top with chicken and tomato mixture.
Top generously with cheese.
Bake for 20 minutes or until bubbly and heated through.
Let cool, and serve.
Note: Don’t worry about cheese going off the peppers and into the pan, because of the olive oil, it will fry up as a nice bonus.
