This is one of my favorite grilled stuffed banana peppers recipes that I learned from my mother-in-law. I love that it’s so easy and needs minimal cooking. And nevertheless, it’s super delicious and can serve at any party or gathering.
What you basically do in here is making a sambol (a salad) with finely chopped onions, lots of Maldive fish flakes, and some Sri Lankan spices. And then you stuff the banana peppers with this mixture and grill on a pan. The stuffed onions get cooked with the spices and absorb the umami flavors from the fish flakes. Super yummy. Make them you’ll see what I mean.
The recipe is very easy and straightforward. But I wanted to give you the following tips to make it more flavorful.
- Fill the banana peppers as soon as you mix the onion mix and grill them. What happens is the salt start to release the water from the onions. Then your onion mixture starts to get soggy. So make the sambol when you’re ready to fill them. You don’t want to end up with soggy grilled banana peppers, do you?
- Use your hands to mix when you make the onion salad. And make sure you lightly crush the onions while you mix.
- Remove the seeds of the banana peppers using a spoon and make sure you wear kitchen gloves when you work with banana peppers.
- If your banana peppers are very fresh, they’re not much flexible and tends to break when you try to remove the seeds and fill them with the mixture. In this case, you can blanch then in hot water for a few seconds to get them a little flexible.
- Do not add too much oil when you grill the peppers. And do not grill in low heat and for too long until they become soggy.
Two peppers are enough for one person.
Check out my banana pepper curry recipe too.
I really hope you try these grilled stuffed banana peppers recipe. And don’t forget to rate and leave a comment if you do so. And if you have any questions that need quick answers, you can easily contact me through my Instagram or Facebook page or email.