Pork-stuffed banana peppers
If your garden is overflowing with banana peppers, this savory recipe offers the perfect way to put them to use. Filled with seasoned pork and pan-fried until beautifully golden, these tender peppers transform a simple harvest into a bold, satisfying meal packed with flavor.
Ingredients
Peppers
- 6-8 banana peppers
- 1 tablespoon oil
- Pinch of salt
Pork Filling
- 1/2 pound ground pork
- 1 clove garlic minced
- 1 tablespoon shallot finely chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon breadcrumbs
- 1 egg yolk
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- Salt and black pepper to taste
Instructions
- Wash the banana peppers and slice them lengthwise. Remove the seeds and membranes, leaving the stem intact.
- In a bowl, combine the ground pork, garlic, shallot, parsley, breadcrumbs, egg yolk, soy sauce, sesame oil, salt and black pepper. Mix well until everything is evenly incorporated.
- Spoon the pork mixture into each pepper half, pressing gently to fill. Do not overfill.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the stuffed peppers, filling side down, and cook for 4-5 minutes until the filling is golden brown and the pepper begins to soften. Flip and cook for another 3-4 minutes until the peppers are tender and the pork is cooked through.
- Transfer to a plate and serve hot with steamed rice, dipping sauce or a squeeze of lime.
Notes
Pro tip: You can prepare the filling in advance and refrigerate for up to 24 hours before stuffing and frying.
Tried this recipe?Let us know how it was!