Susan says that her husband, who I am pretty sure is named Bill Nixon, loves to make this recipe from garden fresh banana peppers grown in their garden in Mexico where they are called “botanas.”
12 fresh, mildly hot banana or Anaheim peppers
1 – 8 ounce package of cream cheese, softened
1 Tablespoon Dijon mustard
1 clove garlic, crushed
1/2 cup chopped raw pistachios
4 green onions with tops, chopped
Paprika to garnish
Wash and cut peppers in half lengthwise, removing the seeds and veins. In a blender or food processor bowl combine cream cheese, mustard, and garlic. Cover; blend or process until smooth. Add pistachios and onions; mix well.
Prepare grill, fired to a medium heat and set up as indirect. Place peppers on grill, cut side up. Grill 20 minutes, turning every 5 minutes, or until tender and charred evenly on all sides.
Fill pepper halves with equal amounts of cream cheese mixture and garnish with a dash of paprika.
Attributed to: Susan Cipcic