Recipes Stuffed Peppers

Recipes Stuffed Peppers

What gives this recipe a delightful twist is the use of banana sauce – which is an ingredient in Filipino cooking and called Filipino Ketchup.

Banana Ketchup (or Catsup) originated in the Philippines after WWII when there was a tomato shortage and a Saba banana surplus. The Saba banana is not as sweet as the Cavendish banana that we associate as a banana. It is made from mashed Saba banana, sugar, vinegar and spices. It comes in two versions: hot and regular. Most people worry that it tastes like banana, but it does not have even a hint of banana taste. It does have a unique taste that is similar to tomato ketchup.

This recipe uses the hot banana sauce. It can be found in Asian stores, or in grocery stores where there is a large Filipino population, or of course, online.

Basmati or Jasmine rice give a nice aromatic flavor to the this recipe.

Serves 6 to 8


1 lb ground pork

¼ lb pork chorizo sausage

1 onion chopped

4 garlic cloves chopped

1 tablespoon granulated garlic



2 tsps beef bouillon – 1 teaspoon for meat mixture and the other teaspoon for cooking red pepper.

1 cup cooked Basmati or Jasmine rice (or your rice preference)

1 cup diced tomatoes – Overripe fresh vine ripened tomatoes (peeled) or canned diced tomatoes (drained)

½ cup sour cream

½ cup shredded Reggiano (or Parmesan) cheese

½ cup shredded sharp cheddar cheese

2 tablespoons oil for skillet

2 tablespoon of hot banana sauce

1 tablespoon soy sauce

Oven temperature 350

Directions: Cut red peppers in half lengthwise – leave the stems intact. Clean out the seeds and ribs inside the peppers.

Mix ground pork with chorizo sausage, granulated garlic, salt and pepper.

Using a hot skillet, add pork, chopped onion and garlic. Saute until pork is brown.

Add the rest of the ingredients and stir to mix.

Dissolve the bouillon in a cup of hot water. Pour liquid into the bottom of a large casserole dish. Place pepper halves in the casserole dish and stuff with mixture. Cover with foil and bake for 35 minutes. This technique steams the peppers and keeps them from shriveling while cooking. Take the foil off and spoon collected liquid over each pepper. Add shredded cheddar cheese on top. Bake for 15 more minutes.

Cornbread is the perfect complement to bring out the flavors of the stuffed pepper!

This is a colorful, flavorful main course meal that is easy to prepare. It looks elegant enough to serve at a dinner party and enjoyable as a family meal. When someone asks you why it is so tasty, you can tell them, “It’s in the sauce!”



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