Best Creamy Ranch Stuffed Banana Peppers With Bacon Recipes

CHEESE STUFFED BANANA PEPPERS

Steps:

• Cut tops off banana peppers. Slit peppers in half lengthwise being careful not to slit through both sides. Remove seeds.
• Combine cheddar cheese, cream cheese, tomato, onion, bell pepper, jalapeno, salt and pepper. Mix well.
• Stuff peppers with cheese mixture. Wrap with bacon slice. Secure with a toothpick. Place on a rack with broiler pan. Broil for 4-5 minutes per side until golden and oozing.

DELICIOUS STUFFED BANANA PEPPERS

Steps:

• Soak toothpicks in water for 15 minutes.
• Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
• Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
• Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

CHICKEN-STUFFED BANANA PEPPERS

Steps:

• • Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding.
• • Pre-heat Oven to 400 degrees.
• • Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
• • Wash & seed the banana peppers.
• • Make a slit down the center of the peppers so you can stuff them.
• • Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• • Shred chicken breast in large mixing bowl.
• • Mix cream of chicken soup with one can of water and whisk until blended.
• • Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.
• • Stuff the chicken rice mixture into banana peppers.
• • Top with shredded cheese.
• • Bake for 25 minutes until cheese is bubbly.
• • Enjoy!

~ CASS'S STUFFED BANANA PEPPERS ~

Steps:

• In a small skillet, saute onion, jalapeño and ground beef, until beef is no longer pink, breaking beef apart as it cooks. Drain and cool. In a medium bowl, mix tomato, cream cheese and cheddar together, stir in seasoning. Once beef mixture is cool, blend it into cheese mixture. Make sure everything is well combined. Set aside.
• Wash peppers and dry. Starting right below the stem of pepper, cut a slit lengthwise, but not completely through the other side of pepper. Carefully remove the seeds. (Should wear gloves when handling peppers) I didn't this time and am paying for it..lol! Preheat broiler and move rack about 5 inches below flame.
• I use my fingers to evenly stuff each pepper. It doesn't matter if they don't completely close around the stuffing. Wrap each pepper with 2 slices of bacon, securing with toothpicks.
• Place peppers on a broiling pan, slit side up & drip pan beneath to catch bacon grease. Broil for 11 min on that side, then carefully turn to other side and broil another 11 minutes, pepper should be browning some and bacon crisping.
• Turn one more time and broil 5 - 6 more minutes or until bacon is desired browness.
• Remove from oven and let set up a few minutes. Plate and remove picks then dig in, so, so good!