Banana Pepper appetizer

This is a recipe that shows up all summer at our house. It is crazy easy to make and guest ohh & ahh every time. I received this from a young market attendee a few years ago and misplaced the recipe card that she gave me with her name. I remember that she was a remarkable young lady and was home schooled--if you gave this recipe to me, let me know so you get the credit!

Other than the panko bread crumbs (in the international section of most grocery stores) cream/goat cheese (goat cheese may be showing up yet this fall!), ALL items are available at the Bloomington Downtown Farmer's Market.

Stuffed Banana Peppers

8-10 banana peppers

8 oz cream cheese or goat cheese

2-3 slices bacon, cooked & crumbled

1/4 c sweet onion, chopped finely

1/4 c Cheddar cheese, grated

Panko Bread crumbs

Salt to taste

Pepper to taste

Wash peppers. Lay pepper on its side and remove the top 1/3, leaving on the stem. Carefully remove the seed pod and white membrane. Use gloves if necessary.

Combine cream cheese, bacon, onion, cheddar cheese, salt & pepper. Spoon cheese mixture into pepper shells, mounding up cheese.

Place panko bread crumbs on a plate. Turn peppers upside down in the panko crumbs and place on a baking sheet.

Bake in oven at 350° for 7-8 minutes. Turn broiler on for the last minute to brown the panko crumbs if necessary.