Jen and I picked a bunch of veggies at the farm, they had a ton of banana peppers that I didn't know what to do with or if I'd even like them because I do not like spicy food - she assured me banana peppers are mild and she likes to fill them with cream cheese mixed with any veggies she has on hand. So I trusted her and picked a dozen, I haven't made them yet but she went home and made these for lunch after we picked them and they sound so good I will definitely be making them!
Her filling this time was leftover cooked spaghetti squash chopped, chopped swiss chard, tomatoes, light cream cheese and light sour cream. Split the peppers in half lengthwise, remove any seeds, top with the filling and bake or air fry until they are heated thru.
9.18.21: Crocheted Afghan for Brook
9.18.20: kid craft: painted mason jars
9.18.19: German chocolate poke cake
9.18.18: plant hanger
9.18.16: Steve’s Mac and cheese
9.18.15: laundry room tip
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