Salami Stuffed Banana Peppers
Today’s recipe isn’t really a recipe. It’s more of a brilliant snack idea (although I could eat these for snacks, breakfast, lunch, dinner, whenever). Zach and I have been staying at my mom’s because we had to evacuate our riverfront home from Hurricane Sandy. My mom has been spoiling us and making us all kinds of good Primal food. She made these salami stuffed banana peppers and I seriously think they are the best tasting things I’ve eaten in a really long time. They are so simple to make and you will not believe how good they are – ridiculous good. I know a lot of people do not eat dairy, so I decided to try avocado slices in place of the cream cheese for a dairy free option and they turned out delicious. I also made a few with both cream cheese and avocado and they were amazing, as well. Try them out – you will not be disappointed and they might become your new favorite snack! This would make a fun party tray or appetizer for entertaining, too.
Salami Stuffed Banana Peppers Recipe
Banana Peppers, cut in half lengthwise with seeds taken out
Uncured, Nitrate and Preservative Free Salami
Full Fat Cream Cheese, if you eat dairy
Avocado slices, for a dairy free option
Preheat oven to 350. If you are using cream cheese, smear some on the salami and roll up. If you are using avocado slices, place a slice on the salami and roll up. You can also smear cream cheese and do an avocado slice, as well. Place the rolled up salami in the cut banana pepper half and then place on a cookie sheet. Once you have as many stuffed banana peppers as you would like, place the cookie sheet in the oven and cook for about 10 – 15 minutes. Enjoy!