Chef Meg's Cheesy Grilled Banana Peppers
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
It's The Weigh YOU do the Thin(gs) YOU Do! It flows, shimmer & glow...spinning and dancing in the light of THIS Moon for ... as it is the weigh you do the Thin(g) YOU do!
Thursday, December 17, 2009
I must try this!
Chef Meg's Cheesy Grilled Banana Peppers
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko (Japanese breadcrumbs)
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
Nutritional Info
Ammount Per Serving:
Calories: 140.7
Total Fat: 7.8g
Total Carbs: 10.4g
Dietary Fiber: 2.2mg
Protein: 8.1g
Cowboy Caviar
Cowboy Caviar
Black Bean Salsa
INGREDIENTS
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
DIRECTIONS
1. Combine all ingred. in bowl.
2. Cover and chill.
3. Garnish with avocado slices
or cilantro sprigs.
3. Serve with tortilla chips
Number of Servings: 24
Nutritional Info
Ammount Per Serving:
Calories: 56.7
Total Fat: 1.7g
Total Carbs: 8.8g
Dietary Fiber: 2.4mg
Protein: 2.5g
Black Bean Salsa
INGREDIENTS
2 (15oz) cans black beans, rinsed
1 (17 oz) can whole kernel corn, drained
2 large tomatoes, chopped
1 large avocado, diced
1/2 red onion, chopped
1/4 cup chopped fresh cilantro
Dressing
1 Tbsp red wine vinegar
3-4 Tbsp lime juice
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
DIRECTIONS
1. Combine all ingred. in bowl.
2. Cover and chill.
3. Garnish with avocado slices
or cilantro sprigs.
3. Serve with tortilla chips
Number of Servings: 24
Nutritional Info
Ammount Per Serving:
Calories: 56.7
Total Fat: 1.7g
Total Carbs: 8.8g
Dietary Fiber: 2.4mg
Protein: 2.5g
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