Stuffed Banana Peppers
1 small onion, diced
2 small banana peppers, diced
5 mushrooms, sliced
1 garlic clove, diced (or 1/2 t garlic from a jar)
6 cherry tomatoes, split
1-15oz can pinto beans, drained
1/2 packet of taco seasoning
1c chicken broth or water
6 medium banana peppers
1/2 c shredded mozarella cheese, divided
Preheat oven to 350. Spray an 8x10 baking dish with cooking spray, set aside. Cut the tops off the medium peppers, and slit down 1 side. Remove the seeds and membranes. Set aside. Spray a medium saute pan with cooking spray. Add in onion and saute 3-5 mintues or until onion is transluscent. Add in the diced banana peppers, mushrooms and garlic. cook 3 minutes or so, then add tomatoes, taco seasoning & beans, cooking until beans can be mashed with the back of a spoon. Mash beans, and cook 3 minutes additional minutes. Add in the chicken broth stirring until smooth. Add in 1/4 c of the mozzarella cheese. Remove from heat. Stuff mixture into the banana peppers and place stuffed peppers in the baking dish. Bake 20 minutes and then top with remaining cheese. Bake 5-10 minutes or until cheese is melted. Serve with your mexican favorites, salsa, sour cream, guacamole, etc.
Makes 3 servings.
