This year I was on a mission.

I wanted to add a sweet banana pepper to our seed catalog. And remember—we only grow heirloom and open-pollinated varieties here at Life Root Farm—so finding the pepper I wanted wasn't as simple as grabbing just any variety.

The hunt was big.

But I found it.

And this pepper is PERFECTION.

It's prolific. The size is just right. And the sweetness? Over the top! I am so excited about this one, and yes... seeds are coming this winter!

But I think I knew we really had a winner when my daughter and her friend were helping seed peppers this week.

I was working in my office when I could hear the two of them talking—with their mouths full.

Naturally, I had to investigate.

There they were, eating the sweet banana peppers while they worked! Out of all the peppers they were handling, these were their favorite. I'd say that's a pretty good endorsement.

With all those beautiful yellow banana peppers sitting in front of me, I started thinking about stuffing them like a jalapeño popper.

Except I was hungry.

I didn't want a little snack. I wanted enough substance and protein that I could call it a meal.

That's when I remembered a cheese ball recipe I sometimes pull out for gatherings. It's SO good, and I started wondering what would happen if I took those same flavors, stuffed them into our sweet banana peppers, and gave everything a little broil in the oven.

One word.

YUM.

Serve these as an appetizer. Add them alongside supper. Or, if you're like me and you're standing in the kitchen hungry after a long day, pile a few on your plate and call them the main course.

Just make them.

And if you're growing these peppers with me next year, you'll already know exactly what to do with that first harvest!