One of our favorite things to make in the summer is stuffed banana peppers. We usually buy a whole bunch from the farm stand down the street or at the farmer’s market, stuff them all, and eat them for days and days. This year, we got them 10 for $2, so we made lots. I plan on getting a bunch more to freeze so we’ll have them later in the year for once – woohoo! This time when I was planning on making them, I tried looking up my recipe on the blog and was shocked to see I had never shared it or written it down! So this time, I finally wrote down what I did so I’ll have an actual working recipe, haha!
I love that with banana peppers, you’re never quite sure what you’re going to get. They range from slightly sweet, mildly spicy, to mouth-on-fire hot. The peppers we got this year were mildly spicy, which was just perfect. They still were a little ridiculous for de-seeding, though! I always get crazy coughing fits (I’m mildly asthmatic), so this year, I upped my protective gear from just wearing gloves to adding in a face mask and my safety glasses from chemistry. I made it through about 3/4 of the peppers before I started coughing a little bit! Huge improvement. If you follow me on Instagram, you’ll have seen my safety gear!
