These banana peppers are simple to make and so delicious. They make a great light lunch when served with a cup of summer soup or a small salad with roll and butter.
If you are vegetarian, you can skip the prosciutto without fear - it's the combination of peppers, jack cheese, and, surprisingly (at least to me), fresh basil that makes this sing. That said, do not skip making the canoe - it is an integral step that ensures your peppers don't tip over and spill out their cheesy goodness.
Ingredients
2 Banana Peppers
1/4 cup + Monterey Jack cheese, grated
4 slices prosciutto (optional but if not using, you'll need more cheese)
8 cherry tomatoes, quartered
1/8 cup vidalia or sweet onion, chopped fine
6-8 large basil leaves, chopped
Preparation
Heat oven to 425 degrees. Leaving the stem in tact, split the banana peppers in half legnth-wise and scrape out the seeds and veins. If you are not using prosciutto, sprinkle the bottom of the pepper with a pinch of kosher salt. Line the bottom with 1 slice of prosciutto per pepper half (if using), then fill with jack cheese, pressing down until pepper is filled but not overstuffed.
Take a sheet of aluminum foil or parchment paper and roll and scrunch two opposite sides and then pinch the top and bottom together, forming a canoe shape. Repeat for each pepper half. Lay the stuffed pepper in the canoe and carefully dot with tomato quarters and sprinkle with onion. Bake until beginning to char at the top, about 20 minutes. Carefully remove peppers from canoes and plate, sprinkling generously with fresh basil.
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