Banana Pepper Spread Recipes

BANANA PEPPER SPREAD

Steps:

• Stir all ingredients together in a bowl.
• Serve immediately, or cover and chill up to 2 days.

BAKED BANANA PEPPER POPPERS

Steps:

• 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.

SWEET PICKLED BANANA PEPPERS

Steps:

• Sterilize 2- 1/2 pint jars
• Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
• Place peppers in the 1/2 pint jars.
• Pour on the hot pickling juice and bring liquid to within 1/2″ of the top.
• Be sure the edge of the jar has no juice on it.
• Place lids and screw on bands finger-tip tight.
• Seal jar and leave for 2 weeks.