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.”<\/p>\n
INGREDIENTS:
\n12 fresh, mildly hot banana or Anaheim peppers
\n1 – 8 ounce package of cream cheese, softened
\n1 Tablespoon Dijon mustard
\n1 clove garlic, crushed
\n1\/2 cup chopped raw pistachios
\n4 green onions with tops, chopped
\nPaprika to garnish<\/p>\n
DIRECTIONS:
\nWash 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.<\/p>\n
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.<\/p>\n
Fill pepper halves with equal amounts of cream cheese mixture and garnish with a dash of paprika.<\/p>\n
Attributed to: Susan Cipcic<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading Bill Nixon’s Grilled Banana Peppers Botanas<\/span>