With yesterday’s harvest of 15 banana peppers and 18 jalapeños, we felt compelled to try something new.
We took a small batch of 5 banana peppers and hollowed out the seeds and membranes.
Slice them lengthwise almost all the way down one side.
Combine 4oz of cream cheese and 1/2 cup plain Greek yogurt. Then add: 2 cloves minced garlic, 1/4tsp basil, 1/4tsp oregano, 1/2tsp salt, pinch of pepper, 1/2 cup mozzarella, and 1/4 cup parmesan. Fill each pepper with mixture.
We capped the ends with foil and put them on the grill until they blackened on the bottoms and began to brown on top.
These were really tasty, however, we love spicy food, so next time we make them we will either use spicy cheese or leave some of the seeds inside!
Adapted from: Cooking a la Mel