Yellow Bell or Sweet Banana Pepper Botanas
Author: Kitchens
  • 12 sweet banana peppers (or 6 very small yellow bell peppers)
  • 1 container ricotta cheese (24 ounces); thoroughly drained
  • 2 large cloves garlic; crushed
  • 1/4 Cup crumbled Gorgonzola cheese
  • 1 teaspoon crushed Tabasco chile (or 1 teaspoon red pepper flakes)
  • 1 Tablespoon orange juice
  • salt, to taste
  • 1/2 Cup coarsely-chopped toasted pecans; for garnish
  1. Wash and split the pepper lengthwise. Remove all seeds and veins. Set aside.
  2. Blend the ricotta, garlic, Gorgonzola, Tabasco chile, and orange juice in a medium bowl with a fork or whisk. Season with salt.
  3. Fill the pepper halves with the cheese mixture and garnish with the toasted pecans. Serve cold. (Note: This recipe can be made up to 8 hours prior to serving.)
This recipe yields 12 to 24 botanas.

Comments: In Mexico, botana means appetizer. The combination of flavors in this yellow pepper version offers a more mellow sweetness than other recipes calling for a mixture of peppers and cheese. The unique complement of flavors blends well with a platter of chilled marinated shrimp. Add grilled vegetables, and you have dinner for guests.

Per Serving (excluding unknown items): 116 Calories; 8g Fat (62.4% calories from fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 381mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES: Recipe from "The Pepper Harvest Cookbook" by Barbara Ciletti
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