Stuffed Banana Peppers

Ingredients

6 large banana peppers

4 Tablespoons vegetable oil, divided

 1 ½ cup cooked rice, cooked according to package directions

1 Tablespoon vegetable shortening (for greasing baking sheet)

½ pound premium pork sausage

¼ cup finely minced onion

½ teaspoon minced garlic

½ cup low sodium chicken broth

1 Tablespoon finely chopped cilantro (can use parsley)

1 teaspoon finely chopped fresh thyme

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper

4 Tablespoons plain breadcrumbs (like Panko, or store brand)

½ cup freshly shredded medium cheddar cheese

1 Tablespoon salted butter, melted

Instructions

Pre-heat oven to 375 degrees. 

Wash and dry peppers with paper towel.  Cut the peppers in half, long way.  Remove all the seeds and veins.  Rub the pepper, both inside and out with vegetable oil.  (Will take about 2 Tablespoons).  Place peppers on a lightly greased baking sheet, or line baking sheet with parchment or foil. 

Add the remaining vegetable oil to pre-heated skillet.  Add sausage & onions to hot pan.  Saute for about 7 minutes.  Add minced garlic.  Cook for about 3 more minutes, or until meat is no longer pink.  Add chicken broth to deglaze the pan.  Stir in cilantro (or parsley), thyme, salt, black pepper and cayenne pepper.  Remove from heat and stir in cooked rice.  Spoon the rice/meat mixture into the peppers. 

Place breadcrumbs, grated cheese and butter in a small bowl; stir together.  Sprinkle over top of peppers.  Cook for about 30 minutes or until peppers soften and breadcrumbs are toasted.