Stuffed Banana Peppers

1. 1

   Cut off the stem end of the banana peppers and clean out the seeds

2. 2

   Slit the peppers about 1/2 down for easier filling

3. 3

   Combine cream cheese, butter, shredded cheese and worcestershire in a small bowl. Use a fork to blend well.

4. 4

   Fill a quart freezer style bag with cheese mixture and squeeze it all into one corner of the bag.

5. 5

   Snip off about 1/3 of an inch of the corner to make a disposable bag.

6. 6

   Fill each pepper from the tip to the stem end. Do not overfill

7. 7

   Place filled peppers onto a piece of foil, large enough to wrap them in.

8. 8

   Drizzle just a little olive oil over the peppers before sealing. This makes them easier to remove from the foil after grilling.

* Per serving · 4 servings · Values may vary.

No additional tips available.