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.”

INGREDIENTS:
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

DIRECTIONS:
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