Stuffed Banana Peppers

Presented by Chef Brian Bruce, Tavern on the Tracks & Killingtons Restaurant & Pub

2 ½  cups Panko Bread Crumbs
1 cup Bleu Cheese Crumbles
1 ½  cups Parmesan Grated
1 tablespoon Granulated Garlic/ Garlic Salt
1 cup Chopped Parsley
1 ½  cup Olive Oil
½  cup Balsamic Vinegar
¾  cup Sugar
4-6 Banana Peppers depending on size
4 slices of Provolone Cheese

1 small French bread


Pre- heat oven to 400°

Balsamic Glaze


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.


To finish the dish drizzle the balsamic glaze over the entire dish and serve.