Stuffed Banana Peppers

It's good to note: that although these peppers are pretty hot when uncooked, they lose quite a bit of their heat when they're cooked! Hope you enjoy them. (We have also found that some are milder than others... so it's a bit of a dinner roulette with this recipe!)

  • 500g beef mince (or quorn mince is a winner if your're veggie!)
  • 1/2 brown onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika/ chipotle powder
  • 1 tsp oregano
  • Banana peppers, tops and seeds removed (make sure to remove as much pith and seeds as possible, to reduce their heat)
  • Salt and pepper to taste 
  1. Rinse peppers, remove the ends and de-seed.
  2. On medium heat, brown the meat(or quorn), add the garlic, spices, onion, salt & pepper.
  3. Once the meat is cooked, allow to cool.
  4. Preheat oven to 180 celcius
  5. Carefully stuff the hot peppers with the mince mixture. We have found that using your hands is the most effective method!
  6. Grill the peppers for 8–10 minutes, turning every 2–3 minutes.
  7. Enjoy, served with sour cream or a bit of greek yoghurt.

For a great vegan alternative, this recipe works really well with lentils instead of meat/quorn. Just use a tin of pre-cooked lentils to save time.

Leave a comment

Please note, comments must be approved before they are published