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BuffaloSpree.com's Recipe of the week: Stuffed Banana Peppers with Red Creole Sauce


Recipe provided by

Adam Zimpfer

(originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Serves 6


Red Creole Sauce

1 pound tomatoes, cored and quartered
3 cups onion, quartered
1/8 cup garlic cloves, smashed
1/2 tablespoon liquid smoke
1/2 tablespoon spice rub
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup tomato juice
3/4 cup water
|Salt and pepper, to taste


Preheat oven to 350 degrees. Combine tomatoes, onions, and garlic in a mixing bowl. Add liquid smoke, rub, thyme, oregano, basil, cumin, and cayenne. Mix thoroughly. Place in an ovenproof dish and cook until vegetables are tender, about 20 minutes. Transfer to a medium-sized sauce pot, adding tomato juice and water. Reduce liquid to one-third of its original volume.  Transfer sauce to a blender and purée until smooth. Season with salt and pepper, to taste. Set aside.



1 1/2 cup whole milk ricotta
1/3 cup Pecorino Romano, grated
3/4 cup Monterey Jack, grated
1 egg
1/2 cup breadcrumbs
2 tablespoons olive oil
2 tablespoons garlic, chopped
1/4 cup onion, finely diced
1/4 cup celery, finely diced
3 tablespoons banana pepper rings
1 teaspoon Italian seasoning
1/8 tablespoon kosher salt
1/8 tablespoon ground black pepper
12 banana peppers, cleaned and deveined


Make stuffing by adding ricotta, Pecorino, and Jack to a large mixing bowl. Add egg and breadcrumbs and mix until thoroughly combined. Set aside.

Heat oil over medium heat in a sauté pan. Sauté garlic, onions, celery, and pepper rings until onions become translucent. Add Italian seasoning, salt, and pepper. Mix thoroughly. Remove from heat and allow mixture to cool to room temperature. Once cooled, add to cheese mixture and combine thoroughly.

Preheat oven to 350 degrees. Neatly and uniformly fill each banana pepper with stuffing. Place in a greased ovenproof dish and cover with foil. Cook for 30 minutes, or until peppers are soft but still a little firm. Serve with warm Red Creole Sauce.


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