Presented by Chef Brian Bruce, Tavern on the Tracks & Killingtons Restaurant & Pub
1 small French bread
Pre- heat oven to 400°
In a small sauce pan on medium heat mix balsamic vinegar and sugar bring to a boil
Turn off heat and continue to stir until you have a glaze consistency.
While your glaze is cooking:
To prepare the breadcrumbs mixture, combine the first six items into a bowl and mix together, set aside.
Cut banana peppers from the stem straight down to the end of the pepper. Cross cut pepper just below stem to make T-shape.
Do NOT cut through the entire the pepper.
Repeat process on the other peppers.
Open peppers and clean out seeds, rinse with water until you have a clean inside, pat dry
Take the bread crumb mixture and stuff peppers by hand, gently filling peppers until completely stuffed.
Place stuffed peppers side by side into an oven safe pan, for 15 minutes or until edges being to brown but not burn.
Remove pan from oven and place the 4 slices of provolone cheese over the peppers.
Placed back into oven for another 5 minutes until cheese is melted.
Remove peppers and place on a serving dish, cut French Bread into 4 pieces and place on either side of the stuffed peppers.