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Stuffed Banana Peppers with Cheese

Stuffed Banana Peppers with Cheese

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45 Min
8
Servings
10
ingredients

Another version of “Chiles Rellenos”, or stuffed peppers, made with banana peppers that features our fresh Del Caribe® Brand Queso Blanco Cheese and covered in a creamy sauce.

 

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Ingredients

11 Steps to complete

  • 1
    Place 2 peppers on open burner of stovetop. Char for 2 minutes on high heat, or until skin is blackened on all sides. (rotate with tongs) Repeat with all peppers.
  • 2
    Place peppers in plastic bag and seal. Let steam for 5 minutes. (This makes peeling easier.)
  • 3
  • 4
    Remove peppers from bag. Let cool for 2 minutes. Peel skin from peppers using paper towels. Using a paring knife, cut pepper open lengthwise along the side without cutting through to other side of pepper. Scoop out seeds with spoon.
  • 5
    Stuff each pepper with 1 slice of cheese.
  • 6
    Place a small saucepan over medium heat. Add 1-Tbsp. butter. When butter melts, add onions, and sauté for 2 minutes, stirring often. Add garlic, and cook for 30 seconds, stirring constantly. Add 1 ½ cups corn. Cook for 2 minutes, stirring often. Remove from heat.
  • 7
    Place Sour Cream in blender. Add pepper, salt, corn mixture, and ¼ cup of water. Blend at medium speed for 1 minute.
  • 8
    Preheat a large saucepan over medium heat for 1 minute. Add olive oil and remaining butter. Heat for 30 seconds. Place peppers in saucepan in single layer, and sauté for 3 minutes.
  • 9
    Flip peppers with spatula, add remaining corn to saucepan, and cook for another 3 minutes.
  • 10
    Add contents of blender to saucepan. When mixture comes to boil, turn heat to low, cover saucepan and cook for 5 minutes.
  • 11
    Place 2 peppers on each plate and spoon sauce over peppers. Enjoy!
Place 2 peppers on open burner of stovetop. Char for 2 minutes on high heat, or until skin is blackened on all sides. (rotate with tongs) Repeat with all peppers.; Place peppers in plastic bag and seal. Let steam for 5 minutes. (This makes peeling easier.); ; Remove peppers from bag. Let cool for 2 minutes. Peel skin from peppers using paper towels. Using a paring knife, cut pepper open lengthwise along the side without cutting through to other side of pepper. Scoop out seeds with spoon. ; Stuff each pepper with 1 slice of cheese.; Place a small saucepan over medium heat. Add 1-Tbsp. butter. When butter melts, add onions, and sauté for 2 minutes, stirring often. Add garlic, and cook for 30 seconds, stirring constantly. Add 1 ½ cups corn. Cook for 2 minutes, stirring often. Remove from heat.; Place Sour Cream in blender. Add pepper, salt, corn mixture, and ¼ cup of water. Blend at medium speed for 1 minute. ; Preheat a large saucepan over medium heat for 1 minute. Add olive oil and remaining butter. Heat for 30 seconds. Place peppers in saucepan in single layer, and sauté for 3 minutes. ; Flip peppers with spatula, add remaining corn to saucepan, and cook for another 3 minutes.; Add contents of blender to saucepan. When mixture comes to boil, turn heat to low, cover saucepan and cook for 5 minutes.; Place 2 peppers on each plate and spoon sauce over peppers. Enjoy!

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