The banana pepper is proof that a pepper doesn't have to be spicy to steal the show. With only 0 to 500 Scoville units, its flavor is sweet, fresh and slightly tangy, and its thin, crunchy walls make it perfect for stuffing. In this recipe we fill it with melted cheese and chorizo, roast it in the oven and serve it with a roasted tomato sauce. It's an ideal appetizer for year-end gatherings: easy to make, eye-catching and perfect for anyone who doesn't handle much heat.
Below you will find our recipe
| Ingredients | Qty |
| Banana pepper | 8 pcs |
| Chorizo | 200 g |
| Shredded Oaxaca cheese | 200 g |
| Cream cheese | 90 g |
| Onion | 1/4 piece |
| Garlic clove | 2 pcs |
| Tomato | 3 pcs |
| Fresh cilantro | To taste |
| Olive Oil | 2 tbsp |
| Salt | 1 tsp |
| black pepper | 1/2 tsp |
Instructions
- Preheat the oven to 200 °C (400 °F). Wash the banana peppers, make a lengthwise cut in each one without reaching the ends, and carefully remove the seeds and veins.
- In a skillet over medium heat, cook the crumbled chorizo for 5-6 minutes, until browned. Drain the excess fat and let it cool slightly.
- In a bowl, mix the chorizo with the Oaxaca cheese, cream cheese and some chopped cilantro until the filling is even.
- Stuff each banana pepper with the mixture, pressing lightly so it stays in. Place them on a baking sheet lined with parchment paper and brush with 1 tablespoon of olive oil.
- Bake for 15-18 minutes, until the pepper skin is lightly charred and the cheese is bubbling.
- Meanwhile, roast the tomatoes, onion and garlic on a comal or griddle until charred. Blend them with the salt, pepper and remaining olive oil until smooth.
- Serve the peppers hot over a bed of roasted tomato sauce and garnish with fresh cilantro leaves.
Enjoy these stuffed banana peppers as an appetizer or main course at your next gathering!
Discover here all the varieties of peppers we cultivate in our greenhouses.
