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STUFFED BANANA PEPPERS adapted from Mary Berg  Yield: 4 servings

FRESH ground Kosher salt and black pepper
4 banana peppers
1/4 cup FINE breadcrumbs
1 tablespoon Pampered Chef Chile Lime seasoning
2 tablespoons WHOLE milk
2 tablespoons avocado oil, divided
1 yellow onion, FINELY minced
2 garlic cloves, FINELY minced
1 cup MILD ROTEL (drained)
3/4 pound lean ground beef
1 LARGE egg yolk
1-2 cups homemade tomato sauce
1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
1 tablespoon FINELY chopped FRESH parsley, plus more for serving
2 teaspoon FINELY chopped FRESH oregano

• Heat your oven to 350°.
• Bring a medium saucepan of salt seasoned water to a boil over high heat.
• Add the banana peppers to blanch 2-3 minutes until JUST slightly tender.
• Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds.
• Set the peppers aside and finely chop the small piece you cut from each pepper.
• In a large mixing bowl, combine the breadcrumbs and milk and set aside.
• Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper.
• Season with the Chile lime seasoning, salt and pepper, cooking 3-5 minutes until tender and lightly golden.
• Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
• Add the ROTEL into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
• Add the ground beef to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano.
• Place a small amount of tomato sauce on the bottom of the baking dish.
• Season well with salt and pepper to taste and mix well to combine.
• Stuff the meat mixture into the peppers and set into a greased baking dish.
• Drizzle with the remaining tomato sauce, cover with foil and bake for 25-30 minutes.
• Remove the foil and continue baking 10-15 minutes until golden and cooked through.
• Serve the peppers topped with the sauce and a HUGE sprinkling of the Parmigiano-Reggiano and FRESH chopped parsley.