Side Dishes, Vegetable
6 green banana peppers
Stuffing:
1 c. bread crumbs
2 tablespoons Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried or 2 tbsp fresh parsley
1/2 cup sunflower oil
Wash and cut stem off peppers, but do not throw it away. Seed peppers as much as possible without breaking them.
In a separate bowl mix together the ingredients for the stuffing.
Use a spoon to fill the peppers through their top with the stuffing.
Place stems back on top of pepper closing it so the stuffing does not come.
With a pointed, sharp knife, pierce the peppers at several intervals before frying.
Place oil in pan and heat at med-high add peppers and cover with a lid to prevent spattering.
Turn peppers over to brown evenly. Remove from pan when cooked and place in a serving dish lined with paper towels to absorb excess oil.