Banana Pepper Poppers

My garden is a champ at producing peppers. I wanted to try something different with them other than pickling and candying them. We aren't that big on heat, so we have a lot of banana peppers. I decided to turn them into poppers using the filling from my VooDoo Eggrolls! They turned out delicious!!!

Banana Pepper Poppers

12 Banana Peppers, halved and seeded
1 1/2 cups Crawfish Tails, chopped or shrimp*
2 tsp Old Bay Seasoning
1 tsp Butter
1/4 cup Onion, minced
3 cloves Garlic, minced
3/4 cup Andouille Sausage, cut in a small dice
4 tbsp Worcestershire Sauce
1 1/2 cups Shredded Mozzarella Cheese
1 cup corn
1/2 block of Cream Cheese (4 oz, room temp)

Preheat oven to 400 degrees F.

In a large bowl, add crawfish and seasonings.

In a skillet, sauté onions and garlic in butter and Worcestershire sauce,
until tender. Add crawfish and sausage. Sauté for 2-3 minutes.
Dump back into the large bowl to cool.

Stuffed Banana Pepper Poppers

Mix cheeses and corn until well mixed. Add to the cooled meat mixture.
Stuff peppers with the mixture and bake for 18 to 20 minutes. Let cool a little, about 5 minutes and enjoy!

*If you don't have access to crawfish, substitute shrimp. I used a combo of both in this recipe.