Combine ground turkey, bread crumbs, olive oil and spices in a large mixing bowl. Mix by hand until will incorporated and set aside.

Cut banana peppers into 1 inch tubes. Seed and de-rib as needed.
Reserve tails for another use.

Stuff each pepper tube with meat mixture and place on holding plate #1.

Heat skillet to sautee temperature and stand pepper tubes, meat side up.
Turn when adquately browned.
Turn to brown other side, reducing heat as needed to prevent unnecessary scorching.

Reduce heat to medium / medium - high.
Knock the tubes down and place the lid on the pan.
Check frequently, turning to brown peppers on all sides.

Pepper tubes are done when meat is cooked and peppers are slightly transluscent.
Remove to holding plate #2.

Serving Suggestions
As an Appetizer
4 per person

Plate and serve with your favorite condiments.
Plum Loco Refrigerator Jam [2] adds an unexpected sweetness to this spicy meatball. Marinara or cheese sauces also make wonderful dressings.

As an Entree
4 - 6 per person

Place 4-6 of Peter Piper's Pepper Poppers atop a fresh green salad,tossed with your favorite vinagrette. Garnish with slices of red onion, fresh tomato, and crumbles of your favorite cheese.

Top pasta marinara with Pepper Poppers for an interesting twist on the classic spaghetti and meatballs.

Place Pepper Poppers in a round atop your favorite mac and cheese. Garnish with slices of fresh tomato or roasted red peppers.

[2]Recipe Analysis: Peter Piper's Pepper Poppers: Plain - 4 rounds

[2]Recipe Analysis: Peter Piper's Pepper Poppers w/ Jam - 4 rounds