Type what you have

Ingredients

• ✓ banana pepper
• vegetable cooking spray
• corn tortilla
• cilantro
• corn
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• onion
• enchilada sauce
• tomato
• chicken breast

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Ingredients

• ✓ banana pepper
• pepper
• salt
• cumin
• chili powder
• cilantro
• hot pepper sauce
• lime juice
• garlic powder
• white chicken
• cream of chicken soup
• tomato
• green chili
• tomato
• chickpea
• black bean
• hominy
• onion
• chicken bouillon
• water

Instructions

1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Ingredients

• ✓ banana pepper
• jalapeno pepper
• serrano pepper
• vinegar
• water
• onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peppers are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Place banana peppers, jalapeño peppers, and serrano peppers into a large pot.
4. 4 Add vinegar, water, onion, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes.
5. 5 Ladle peppers and liquid into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 to 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
8. 8 Refrigerate after opening. Serve and enjoy!

By Pam

Ingredients

• ✓ banana pepper
• condensed french onion soup
• worcestershire sauce
• roast beef
• hoagie roll
• sesame seed
• provolone cheese

Instructions

1. 1 Heat the oven to 400 degrees F (205 degrees C).
2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Ingredients

• ✓ banana pepper
• canola oil
• cider vinegar
• water
• kosher salt
• oregano
• garlic
• white sugar

Instructions

1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

Ingredients

• ✓ banana pepper
• tri-color pasta
• cucumber
• green bell pepper
• jalapeno pepper
• colby cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until slightly firm, about 8 minutes. Drain, rinse with cold water until cool; drain and set aside.
2. 2 Combine cucumbers, bell peppers, banana peppers, jalapeños, and cheese in a bowl; add dressing and pasta and toss to coat.

By Erecka

Ingredients

• ✓ banana pepper
• peach
• red bell pepper
• vinegar
• salt
• lemon
• white sugar

Instructions

1. 1 Place peaches, red bell peppers, and banana pepper into a large pot. Add vinegar, salt, and lemon halves; cook over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes.
2. 2 Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, about 30 more minutes.

By Loretta's Recipe Journal

Ingredients

• ✓ banana pepper
• white sugar
• yellow mustard
• apple cider vinegar
• honey
• salt
• all-purpose flour
• water

Instructions

1. 1 Inspect nine 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mustard is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Remove and discard seeds from banana peppers. Place peppers in a blender or the bowl of a food processor; blend until smooth. Transfer banana pepper purée to a large nonreactive pot.
3. 3 Stir sugar, mustard, apple cider vinegar, honey, and salt into purée; bring to a rolling boil.
4. 4 Whisk Clear Jel and water together in a bowl until smooth; gradually whisk into boiling pepper mixture. Cook, stirring constantly, for 5 minutes.
5. 5 Pour pepper mustard into sterilized pint jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from stockpot; set aside to rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings. Store in a cool, dark area.

By sunnie

Ingredients

• ✓ banana pepper
• toothpick
• cream cheese
• sun-dried tomato
• garlic
• cilantro
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ banana pepper
• tomato sauce
• kidney bean
• chili powder
• sugar
• cayenne pepper
• ground beef
• cooking oil
• red onion
• apple
• peach

Instructions

1. 1 Combine tomato sauce, kidney beans, 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper in a large saucepan; bring to a simmer over low heat.
2. 2 Place a large skillet over medium-high heat; place ground beef in the skillet; season with remaining 2 tablespoons chili powder, 1 tablespoon sugar, and 1⁄8 teaspoon cayenne pepper; cook until brown; add to sauce mixture.
3. 3 Heat oil in a small skillet over medium-high heat; cook onion in oil until slightly browned; add to sauce mixture, along with apple, peach, and banana pepper. Allow to simmer another 1 to 2 minutes until hot.

By Melis72581

Ingredients

• ✓ banana pepper
• smoked sausage
• vinegar
• water
• pickling salt
• pickling spice
• mustard seed
• celery seed
• dill seed
• onion
• garlic
• black peppercorn

Instructions

1. 1 Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
2. 2 Place sausages into a 1-quart glass canning jar.
3. 3 Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
4. 4 Bring to a boil over medium heat and cook for 5 minutes, stirring often.
5. 5 Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.

By smitty

Ingredients

• ✓ banana pepper
• tomato
• onion
• vinegar
• tomato paste
• white sugar
• green bell pepper
• red bell pepper
• garlic
• pickling salt
• black pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
3. 3 Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove from the heat and stir in cilantro.
5. 5 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
7. 7 Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
9. 9 Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By cookingmama

Ingredients

• ✓ banana pepper
• elbow macaroni
• mayonnaise
• sour cream
• carrot
• celery
• cheddar cheese
• green bell pepper
• bread-and-butter pickle
• red onion
• salad seasoning mix
• mustard
• salt
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta; cool for about 10 minutes.
2. 2 Combine mayonnaise, sour cream, carrot, celery, Cheddar cheese, bell pepper, pickles, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl; add macaroni and toss to coat. Chill salad before serving.

By Gina S

Ingredients

• ✓ banana pepper
• tomato
• yellow onion
• olive oil
• salt
• black pepper
• tomato juice
• garlic
• green bell pepper
• red bell pepper
• chicken broth
• white sugar
• butter
• heavy cream
• basil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place tomatoes and onion on a rimmed baking sheet; drizzle with about 1/4 cup olive oil. Season with salt and pepper.
3. 3 Roast in the preheated oven until well browned and softened, about 15 minutes. Let cool until ready to use.
4. 4 Heat remaining olive oil and tomato juice in a saucepan over medium-low heat. Add garlic and the roasted onion; cook until softened, about 10 minutes.
5. 5 Chop the roasted tomatoes and add to the soup. Add bell peppers, banana peppers, chicken broth, sugar, and butter. Simmer until vegetables are very tender, about 20 minutes. Remove from heat and puree until smooth in a blender or using an immersion blender.
6. 6 Return bisque to the pan and add cream. Simmer over low heat until heated through, about 15 minutes. Garnish with basil.

By Kelly Rogers

Ingredients

• ✓ banana pepper
• vinegar salad dressing
• red wine
• mayonnaise
• thyme
• brussels sprout
• onion
• cucumber
• pineapple
• black olive
• tomato
• yellow bell pepper
• orange bell pepper
• red bell pepper
• broccoli
• blackened seasoning
• grapeseed oil
• salmon steak
• penne pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 Pat salmon dry with paper towels. Coat lightly with 1 tablespoon grapeseed oil; season with blackened seasoning.
3. 3 Heat remaining 1 tablespoon grapeseed oil in a cast-iron skillet over medium heat until it starts to smoke. (Be sure to turn on your oven vent.) Add salmon to the skillet; cook until it flakes easily with a fork, 4 to 4 ½ minutes per side. Cool salmon while you mix the pasta salad.
4. 4 Combine penne, broccoli, bell peppers, tomato, olives, pineapple, cucumber, onion, Brussels sprouts, banana peppers, and thyme in a large bowl; mix well. Stir in mayonnaise and salad dressing. Flake salmon; gently fold into pasta salad.

By CookingWithShelia

Ingredients

• ✓ banana pepper
• okra
• black-eyed pea
• red bean
• parsnip
• sweet potato
• tomato
• file powder
• paprika
• cajun seasoning
• garlic
• vegetable broth
• green bell pepper
• onion
• celery
• canola oil
• all-purpose flour
• canola oil
• jalapeno pepper
• serrano pepper

Instructions

1. 1 Preheat oven to broil.
2. 2 Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
3. 3 Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
4. 4 Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
5. 5 Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.

By JessMacintyre

Ingredients

• ✓ banana pepper
• red pepper flake
• red chile pepper
• salt
• worcestershire sauce
• hot pepper sauce
• black pepper
• white sugar
• tomato-based chile sauce
• ketchup
• liquid smoke
• paprika
• garlic salt
• onion salt
• salt
• black pepper
• seasoned salt
• panko bread crumb
• onion
• egg
• green chile pepper
• tomato
• ground beef
• cooking spray

Instructions

1. 1 Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
2. 2 Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
3. 3 Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
4. 4 Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
5. 5 Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By LJNew

Ingredients

• ✓ banana pepper
• black pepper
• salt
• cayenne pepper
• taco seasoning mix
• red pepper flake
• cumin
• chili powder
• green chili pepper
• red thai chili pepper
• anaheim pepper
• cherry pepper
• orange habanero chili pepper
• serrano pepper
• chipotle chile in adobo sauce
• jalapeno pepper
• garlic
• red onion
• yellow onion
• red bell pepper
• green bell pepper
• hot sausage
• ground beef
• tomato
• black-eyed pea
• black bean
• chili bean
• kidney bean

Instructions

1. 1 Place the kidney beans, chili beans, black beans, and black-eyed peas in a large, heavy pot., and simmer over medium heat.
2. 2 Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain, and stir into the bean mixture.
3. 3 Place the red and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 10 minutes. Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry and Anaheim peppers, red and green Thai chilies, chili powder, cumin, red pepper flakes, and taco seasoning. Season to taste with cayenne pepper, salt, and black pepper. Cover, and simmer over medium heat, stirring occasionally, for 3 hours.

By Mama Delilah

Ingredients

• ✓ banana pepper
• cherry tomato
• lemon
• remoulade sandwich spread
• hoagie bun
• olive oil
• cayenne pepper
• black pepper
• onion
• garlic
• bread crumb
• cornmeal
• all-purpose flour
• cajun seasoning
• hot sauce
• catfish fillet
• lemon pepper
• onion
• garlic
• salt
• sugar
• mustard
• red wine vinegar
• lemon
• mayonnaise
• red onion
• pepperoncini pepper
• coleslaw mix

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Ingredients

• ✓ banana pepper
• flour tortilla
• cream cheese
• ham

Instructions

1. 1 Spread the cream cheese evenly onto one side of the tortilla. Lay the slices of ham over the top. Place the banana pepper slices in a straight line down the center of the tortilla. Roll up into a cylinder.

By Doe Millican

Ingredients

• ✓ banana pepper
• pimiento-stuffed olive
• black olive
• pretzel crisps
• salami
• cream cheese

Instructions

1. 1 Mix green olives, black olives and banana peppers together in a bowl.
2. 2 Top each pretzel crisp with a piece of salami and a teaspoon of cream cheese. Spoon a teaspoon of the olive/pepper mixture onto the cream cheese.

By Amanda

Ingredients

• ✓ banana pepper
• green bean
• onion
• tomato
• green bell pepper
• water
• bacon

Instructions

1. 1 Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
2. 2 While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
3. 3 Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.

By Cookie

Ingredients

• ✓ banana pepper
• hot sausage
• onion
• tomato
• black olive
• milk
• monterey jack cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Crumble sausage into the pot and cook for 3 minutes. Add onion and cook until sausage is browned and onion is soft and translucent, about 5 minutes. Add tomatoes, olives, and banana peppers. Stir to combine. Pour in milk and cook, stirring often, until heated through but without boiling, about 5 minutes.
2. 2 Add Monterey Jack cheese and whisk continually until completely melted and smooth, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ banana pepper
• turkey sausage
• tortilla chip
• pepperoni
• mozzarella cheese
• pizza sauce

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Crumble the sausage into a large skillet over medium heat. Cook and stir until no longer pink; drain.
3. 3 Arrange the tortilla chips on a baking sheet. Top with sausage, pepperoni, mozzarella cheese, and banana peppers. Place nachos under the preheated broiler until the cheese is melted, 5 to 8 minutes. Serve with pizza sauce for dipping.

By reneeg

Ingredients

• ✓ banana pepper
• green olive
• black olive
• artichoke heart
• red bell pepper
• garlic
• caper
• basil
• lemon juice
• olive oil

Instructions

1. 1 In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
2. 2 Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.

By Pam R

Ingredients

• ✓ banana pepper
• pizza dough
• all-purpose flour
• pesto sauce
• provolone cheese
• prosciutto

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Place pizza dough on a floured surface and roll into a rectangular shape, between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
3. 3 Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
4. 4 Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
5. 5 Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ banana pepper
• tomato
• mango
• onion
• asian pear
• jalapeno pepper
• cilantro
• lime
• garlic powder
• salt

Instructions

1. 1 Place tomatoes, mango, onion, Asian pear, banana pepper, jalapeno pepper, cilantro, lime juice, garlic powder, and salt in a food processor; pulse until desired texture is achieved. Cover and refrigerate until ready to serve.

By Allrecipes Member

Ingredients

• ✓ banana pepper
• chicken breast
• cajun seasoning
• butter
• onion
• green bell pepper
• mushroom
• pepper jack cheese
• mayonnaise
• submarine roll

Instructions

1. 1 Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
3. 3 Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
4. 4 Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
5. 5 Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
6. 6 Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

By Brian Genest

Ingredients

• ✓ banana pepper
• tomato
• cucumber
• red onion
• olive oil
• salt
• parsley

Instructions

1. 1 Combine tomatoes, cucumber, and red onion in a bowl. Drizzle with olive oil; stir. Season with salt. Sprinkle banana pepper slices on top; garnish with parsley.

By Bill Baldasti

Ingredients

• ✓ banana pepper
• cauliflower
• red onion
• salad dressing
• grape tomato
• artichoke heart
• kalamata olive
• mozzarella
• genoa salami

Instructions

1. 1 Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. 2 Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

By Soup Loving Nicole