Slow-Cooked Comfort: Crock-Pot Hot Banana Peppers

Cooking hot banana peppers in a crock pot is a great way to make a tasty meal with minimal effort. Banana peppers are a tasty treat, and crock pots are an ideal method for cooking less expensive portions of meat to make them more tender and tasty. One option is to make a Mississippi Pot Roast, which involves cooking a chuck roast with ranch and au jus mixes, butter, and pepperoncini peppers. Another option is to make a pulled banana pepper roast beef, which involves searing a chuck roast and then slow cooking it with banana pepper rings, spices, and other ingredients.

Prep time: 5-25 minutes

How to Cook Hot Banana Peppers in a Crock Pot

The prep time for this recipe is minimal, and you can have it ready in your crock pot in under half an hour. Here is a step-by-step guide to preparing hot banana peppers for your crock pot:

Step 1: Gather Your Ingredients

For this recipe, you will need the following ingredients:

• Banana peppers (fresh or jarred)
• Meat of your choice (chuck roast, pot roast, shoulder, rump, or bottom round roast)
• Oil
• Spices (garlic powder, cumin, oregano, paprika, cayenne, salt, and pepper)
• Bay leaves
• Vegetables (onion, bell pepper, green chillies)
• Liquid (beef stock or beef broth)
• Tomato paste
• Lime juice

Step 2: Slice and Chop

Slice the peppers and onions into rings. You can also chop up the red onions. If you are using fresh banana peppers, you may want to remove the seeds, but this is optional.

Step 3: Prepare the Meat

Pat the meat dry and season with salt and pepper. You can sear the meat before adding it to the crock pot to enhance the flavour and create a caramelized crust. To do this, heat oil in a pan or Dutch oven and carefully add the meat, cooking it undisturbed for 5-7 minutes on each side.

Step 4: Mix and Whisk

In a separate bowl, whisk together the liquid, tomato paste, and spices. Set this mixture aside.

Step 5: Assemble in the Crock Pot

Now it's time to assemble all your ingredients in the crock pot. Place the meat at the bottom, and add the onions and bell peppers. Pour the sauce mixture over the meat and vegetables. Finally, add the entire jar of banana peppers (including the juice) and the bay leaves.

Step 6: Set the Crock Pot

Put the lid on your crock pot and set it to cook. For best results, cook on LOW heat for 8 hours. If you are in a hurry, you can cook it on HIGH heat for 4-6 hours, but the longer, slower cook will result in more tender meat.

And that's it! Your crock pot is now ready to work its magic, and in a few hours, you'll have a delicious, flavourful meal.

Cooking time: 4-8 hours

To cook hot banana peppers in a crock pot over 4-8 hours, you can try the following Mississippi pot roast recipe. This recipe works well with a chuck roast, but you can also use other cuts of meat.

Ingredients:

• 1 x 3-4 pound chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 4-5 pepperoncini peppers
• 1 stick of butter

Instructions:

• Place the chuck roast in the bottom of your crock pot.
• Sprinkle the ranch and au jus mixes over the top of the roast.
• Add the butter and pepperoncini peppers.
• Place the lid on top and cook over low heat for 6-8 hours, or on high for 4-6 hours.
• Remove from the crock pot and let rest for 10 minutes.
• Shred with two forks.

You can also try an Italian beef recipe, which involves cooking the meat for 7-8 hours on low.

Ingredients:

• Chuck roast (3-4 lbs), cut into fist-sized chunks
• 1.33 cups low-sodium beef broth
• 1 zesty Italian dressing packet
• 8 oz Chicago-style giardiniera, drained
• 8 oz hot banana peppers, drained
• 2-3 bell peppers, sliced long and thin

Instructions:

• Mix all the ingredients in the slow cooker, making sure to distribute the Italian seasoning evenly.
• Add a little splash of banana pepper juice if you want a kick.
• Cook on low for 7-8 hours, removing the meat and shredding it at the 7-hour mark, then putting it back in.

Finally, you can try a pulled banana pepper roast beef recipe, which also cooks for 8 hours on low.

Ingredients:

• Chuck roast
• Oil
• Spices: garlic powder, cumin, oregano, paprika, cayenne, salt, pepper, bay leaves
• Veggies: banana pepper rings (plus the juice), bell pepper, green chillies, red onions

Instructions:

• Slice the peppers and onions.
• In a bowl, whisk together the stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, and the rest of the black pepper and salt. Set aside.
• Cut up the pepper into rings.
• Chop up the red onions.
• Pat the beef dry and coat with salt and pepper.
• Add oil to a slow cooker insert that can go on the stovetop or a heavy-bottom Dutch oven, heating until the oil shimmers.
• Carefully add the beef and cook undisturbed for 5-7 minutes on each side.
• Once browned on all sides, add the onions and bell peppers.
• Pour the sauce over, add the green chillies, and the entire bottle of banana peppers (with juice).
• Put the lid on and set it for low for 8 hours.
• Shred, thicken, and enjoy!

Ingredients: chuck roast, oil, spices, banana peppers

Slow-Cooked Banana Peppers & Roast Beef

This recipe is perfect for a lazy day when you want a delicious, hearty meal without the fuss. It's a spin on the famous Mississippi Pot Roast but with a few tweaks to give it a unique flavour. The key ingredients are chuck roast, oil, spices, and banana peppers, and you'll be slow-cooking the meat to perfection.

Ingredients:

• Chuck Roast (around 3-4 pounds)
• Oil (for searing the meat)
• Spices (garlic powder, cumin, oregano, paprika, cayenne, salt, and pepper)
• Banana Pepper Rings (including the juice)
• Optional: Bay Leaves, Bell Peppers, Red Onions, Green Chilies

Method:

• Slice the peppers and onions.
• In a bowl, mix the spices with beef stock, tomato paste, and lime juice. Set aside.
• Pat the beef dry and season with salt and pepper.
• In a slow cooker insert or Dutch oven, heat oil and carefully add the beef. Cook for 5-7 minutes on each side to sear the meat.
• Once the meat is browned, add the onions and bell peppers.
• Pour the sauce over the meat, then add the green chilies and the entire bottle of banana peppers (with juice).
• Put the lid on and set the slow cooker to LOW for 8 hours.
• When done, remove the bay leaves and discard them. Take out the beef and place it on a plate. Use a slotted spoon to remove the veggies and set them aside.
• Strain the fat from the liquid and return it to the pot. Bring the liquid to a boil and reduce it until it thickens slightly.
• Shred the beef and add it back to the pot with the veggies. Cook for a few more minutes, garnish with cilantro, and serve!

Serving Suggestions:

• Tacos: Add the beef, veggies, lettuce, cheese, sour cream, and extra banana peppers to a warm flour tortilla.
• Rice Bowl: Place the beef, sauce, veggies, cilantro, diced tomatoes, red onions, and cucumbers over cooked rice.
• Burritos: Fill a tortilla with beef, guacamole, black beans, corn, and salsa.
• Nachos: Top nachos with beef, fresh tomatoes, onions, banana peppers, and cheese.
• Sandwiches: Serve on soft buns with beef, Pittsburgh slaw, and sliced tomatoes.

Method: sear, slow cook, shred, thicken

Step 1: Sear

First, pat your beef dry and season with salt and pepper. Heat some oil in a pan or your crock pot insert on the stovetop. When the oil is hot, carefully add your beef and sear for 5-7 minutes on each side.

Step 2: Slow Cook

Once the beef is browned, add the onions and bell peppers to the pot. In a separate bowl, whisk together the stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, salt, and pepper. Pour this mixture over the beef, then add the banana peppers (including the juice), and the green chilies. Put the lid on and slow cook for 8 hours on low heat.

Step 3: Shred

After 8 hours, remove the bay leaves and take out the beef, placing it on a plate. Using a slotted spoon, remove the veggies and set them aside with the beef.

Step 4: Thicken

Strain the fat from the remaining liquid in the pot and transfer this liquid back into the pot. Bring the liquid to a boil and reduce until it thickens to a sauce-like consistency. While the sauce is reducing, carefully shred the beef, leaving some chunks. Once the sauce is thickened, add the beef and veggies back into the pot and cook for a few more minutes.

Your hot banana peppers are now ready to serve!

Serving suggestions: tacos, rice bowls, burritos, nachos, sandwiches

Tacos

Add the crock pot peppers to a warm flour tortilla with lettuce, beef, veggies, fresh tomatoes, avocados, cheese, and sour cream. If you like your food spicy, add more banana peppers!

Rice Bowls

Place warm beef, sauce, and veggies over cooked rice, and add cilantro, diced tomatoes, red onions, and cucumbers.

Burritos

Add the beef, guacamole, black beans, corn, and salsa to a tortilla and roll it up.

Nachos

Add the beef, fresh tomatoes, onions, banana peppers, and cheese to nacho chips.

Sandwiches

Add the beef to soft buns with Pittsburgh slaw and sliced tomatoes.

Frequently asked questions