Grilled Banana Peppers With Mexican Cheese Blend Recipes

SWEET AND SAVORY STUFFED BANANA PEPPERS

Sweet and Savory Stuffed Banana Peppers image

Trying hard to come up with new recipes for "Meatless Monday's" at our house. Well, to me barley is a grain that is meaty in texture & very filling too. Plus, I love barley and mushrooms together. So, I thought let me try stuffing some peppers with a barley mixture. Of course, my husband doesn't do "shrooms" so I made a 2nd...

Provided by Kimberly Biegacki

Time 55m

Number Of Ingredients 28

Ingredients

3 servings of barley cooked according to pkg
1/2 medium onion, diced
2 bay leaves, dried
2 Tbsp dried basil
16 medium banana peppers and/or hot peppers, sliced and cleaned out
SWEET STUFFED BANANA PEPPERS
1/2 pkg of cream cheese
2 Tbsp pineapple, crushed and drained
2 Tbsp coconut manna
1 Tbsp cream of coconut
2 tsp cinnamon blend mixture
2 Tbsp pecans, chopped
SAVORY STUFFED PEPPERS NO. 1
add half of your barley in a bowl
1/2 small can of sliced mushrooms, chopped
2 Tbsp parmesan and romano cheese
1 Tbsp cream cheese
1/8 tsp garlic powder
dash of salt and pepper
SAVORY STUFFED PEPPER NO. 2
add other half of barley in a bowl
4 Tbsp mexican blend shredded cheese
3 Tbsp chopped roasted red peppers
1/8 tsp cumin
dash of salt and pepper
GARNISHES
sweet a spinkle of cinnamon and extra pineapple on top if desired
for savory 1 tbsp of sour cream and dash of pepper

Steps:

1. Saute your onions and set aside. Prepare your barley as directed and add your bay leaves while cooking barley and then remove when cooked. Add your 3 tbsp. of butter, sauted onions and dried basil. These are ingredients for the sweet stuffed peppers.
2. Prepare you sweet ingredients; mix together all ingredients. Make sure that doesn't have too much liquid. If so, add more cream cheese or coconut manna. Now stuff your hot peppers and/or sweet banana peppers.
3. Prepare your savory ingredients No. 1; mix your barley, mushrooms, parmesan, romano, and cream cheese. Also add your salt, pepper and garlic.
4. Prepare your savory ingredients No. 2; mix your barley, cheese, roasted reds, cumin, salt and pepper. Now stuff your peppers.
5. Cook for 350 for 40 to 45 minutes. Check on them at 30 minutes.
6. Add garnish if desired. This is one sweet and one savory with the mushrooms.
7. Upclose of the sweet stuffed hot peppers with garnish of cinnamon.
8. Upclose of savory with Mexican cheese blend and spices.
9. So, I had leftovers and the next morning I was trying to think what to do with them. Well, I sauteed some diced potatoes added a stuffed pepper and got that all nice and hot then added 2 eggs, cream and adobo sauce blended together and combined. Wow, what an amazing omelet. Barley stuffed pepper & potato omelet. I was so glad it worked and was super yummy too. Oh, added a little Frank's Hot sauce and sour cream on top.

MEXICAN GRILLED CHEESE SANDWICHES

Mexican Grilled Cheese Sandwiches image

A little salsa goes a long way in these quick, no-fuss sandwiches. Perked up with sweet peppers, they're tasty, fun and ideal on busy weeknights. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
8 slices rye bread
2 tablespoons mayonnaise
1 cup fresh salsa, well drained
3/4 cup shredded Mexican cheese blend
2 tablespoons butter, softened

Steps:

In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 402 calories, Fat 22g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 892mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

GRILLED PEPPERS WITH CHEESE

Grilled Peppers With Cheese image

I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.

Provided by Boomette

Categories Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 red bell peppers or 4 yellow bell peppers, halved, undamaged stem, seeded and white membrane removed
1 slice whole wheat bread, grilled and cut in dice of 1/4 inch
1/4 cup fresh basil, chopped
4 garlic cloves, finely chopped
2 cups monterey jack pepper cheese or 2 cups Fontina cheese, grated

Steps:

Put bell peppers, cut side down, on a greased baking sheet. Grill in a preheated oven of 400 F for about 20 minutes or until they are tender.
Flip the bell peppers, distribute the cubes of bread in the holes and cover with half the basil. Sprinkle with garlic and cheese. Keep cooking for about 15 minutes or until peppers are lightly black on the sides and cheese is bubbling. Sprinkle with remaining basil.

GRILLED BANANA PEPPERS WITH MEXICAN CHEESE BLEND

GRILLED BANANA PEPPERS WITH MEXICAN CHEESE BLEND image

Categories Pepper Appetizer

Number Of Ingredients 4

Ingredients

Banana Peppers
Creamed cheese, softened
Kraft Mexican blend of cheeses
Marinated sliced Jalapeno peppers

Steps:

Wearing gloves, cut banana peppers in half lengthwise. Remove all seeds and veins as they are the hottest part of the pepper. Place a small dab, about 1 teaspoon creamed cheese in center of pepper, or more if you like. Sprinkle Mexican cheese blend on top. Top with 1 marinated jalapeno pepper slice. Grill until cheese has melted and peppers have started to turn brown.

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