Stuffed Banana Peppers



5 green or red banana peppers

1 cup rice

1 3/4 cup chicken broth

1 cup grated aged Provolone cheese

1/4 cup minced flat leaf parsley

1 teaspoon fine sea salt

Ground black pepper

2 tablespoons extra virgin olive oil




  1. Preheat oven to 375F.
  2. Cut stem off each pepper. Remove seeds inside peppers.
  3. Put the rice in a small saucepan. Put in the broth and bring to a boil. Lower heat to medium low, cover the pot and cook. Drain the rice and put into a bowl.
  4. Stir in the cheese, parsley, salt, pepper and 1 tablespoon of the olive oil.
  5. Put the rice mixture into each pepper. Put them on a baking sheet. Put a little olive oil over the peppers.
  6. Cover the dish with aluminum foil and bake for about 30 minutes.

Ferraro Items

Ferraro# 5060117- Banana peppers

Ferraro# 5162276- Rice

Ferraro# 4223560- Chicken broth

Ferraro# 1100- Provolone cheese

Ferraro# 0000143- Parsley leaf

Ferraro# 2000286- Sea salt, fine

Ferraro# 2000035- Ground pepper

Ferraro# 360175- Olive oil

Bon Appétit!