The Roycroft Inn: Stuffed Banana Peppers

Stuffed Banana Peppers
-2 lb banana peppers
-8 oz tomato sauce
-1 loaf of bread preferably an Italian baguette
-1 lb. Goat cheese – preferably local such as First Light Creamery
-1 lb. Sorrento Ricotta cheese softened
-1 lb cream cheese softened
-1 cup Parmesan cheese
-1 cup panko bread crumbs
-3 eggs
-1 cup minced onion
-1 tsp. Minced garlic
-8 oz. minced duck bacon – or thick cut regular bacon
-fresh basil chiffonade
-1 diced roma tomato

For the Filling:
Preheat sauté pan and add the minced bacon. Render for 2 to 3 minutes. Add the onion and garlic and sweat until soft about another 2-3 min. Pull off the heat and let cool to room temperature. In a mixing bowl combine the cheeses, eggs and breadcrumbs and beat until fully mixed. Add the onion, bacon and garlic mixture.

For the Peppers:
Preheat the oven to 350 degrees.
Split the peppers in half-length wise and clean out the seeds and ribs. Using a piping bag fill each pepper half with the filling and top with a little breadcrumb. Place the peppers on a non-stick baking sheet and bake for 12-15 min.

To Plate:
1). While the peppers are roasting, heat the tomato sauce to a simmer over medium heat
2). Slice the baguette bread and rub with a little olive oil and grill for 1 min on each side just enough to get some grill marks for flavor
3). Once the peppers are hot, lay the sauce on the plate, place the peppers in the sauce and serve with the grilled bread
4). May also garnish with fresh basil, diced tomatos, Parmesan cheese and extra bacon

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