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I’m excited to share my favorite stuffed banana peppers recipe with you! These zesty peppers are filled with Italian sausage and gooey cheese. They make a perfect appetizer or side dish. You’ll have eight delicious stuffed peppers ready in just two hours.
This recipe is a crowd-pleaser. It combines the mild heat of banana peppers with savory sausage and melty cheese. It’s easy to prep in 30 minutes, then let the oven do the rest. These stuffed peppers are great for parties or as a unique side dish.
Exact Ingredients List (+ Possible Substitutes)
- 8 banana peppers
- 1 pound hot Italian sausage
- 1 pound mild Italian sausage
- 1 can crushed tomatoes
- 1 can tomato sauce
- 1/2 cup Parmesan cheese
- 1 cup mozzarella cheese
- 1/4 cup bread crumbs
- Herbs and spices (basil, oregano, garlic powder)
If you can’t find some ingredients, don’t worry. I have substitutes for you. Use all mild Italian sausage for milder flavors. Swap banana peppers with yellow wax peppers for more heat.
Goat cheese can replace Parmesan for a tangy taste.
The secret to great stuffed peppers is balancing flavors. Italian sausage makes it rich, and tomatoes add a tang. Cheese makes it creamy, and herbs and spices make it tasty. You can change the amounts to what you like!
Instructions
Let’s start making our stuffed banana peppers. First, I boil the peppers for 5 minutes. This makes them soft and easy to stuff.
While the peppers cool, I mix the stuffing. It’s a yummy mix of sausage, cheese, and breadcrumbs.
Then, I stuff each pepper with the tasty mix. I fill them up a lot. After that, I put them in a baking dish.
I pour homemade tomato sauce over them. This sauce keeps them moist and tasty while they cook.
Now, it’s time to bake. I set the oven to 350°F and put the dish in. The peppers cook for about an hour in the sauce.
I know they’re done when the sauce bubbles and the sausage is at 160°F.
- Boil peppers for 5 minutes
- Mix stuffing ingredients
- Fill peppers with stuffing
- Cover with tomato sauce
- Bake at 350°F for 1 hour
The result is tender peppers with a tasty stuffing, all in a rich tomato sauce. It’s the best comfort food, and the smell in your kitchen will make you hungry.
Tips, Tricks & Storing
Want to make your stuffed banana peppers a hit? Use a piping bag or sausage stuffer for perfect filling. It’s cleaner and faster than using a spoon. Always cook raw sausage to 160°F (72°C) for food safety.
Short on time? Prep the peppers ahead and keep them in the fridge. When it’s time to eat, just pop them in the oven. This trick is great for dinner parties.
For storing leftovers, use an airtight container in the fridge. They’ll last 3-4 days. Reheating is easy. I like to use the oven to keep the peppers crisp.
Set the oven to 350°F and warm them for about 15 minutes. If you’re in a rush, the microwave works too. Just heat them for 1-2 minutes, checking halfway through.
- Use piping bag for neat filling
- Cook sausage to 160°F
- Prep ahead and refrigerate
- Store leftovers in airtight container
- Reheat in oven or microwave
With these tips, you’ll be a pro at making stuffed banana peppers. Enjoy cooking!
Recipe Variations & Serving Suggestions
I love trying new things with my stuffed banana peppers. Swapping the cheese is one of my favorite tricks. Try using tangy goat cheese or a mix of gooey mozzarella and sharp Parmesan. These changes make the flavor pop!
For a lighter version, I sometimes use turkey or chicken sausage instead of pork. It’s a great way to eat less but still enjoy great taste. Plus, it gives more options for those watching their diet.
These stuffed peppers are great for many meals. I’ve served them at parties, for family dinners, and as a side dish. They go well with garlic bread, a crisp Caesar salad, or a light pasta dish. The possibilities are endless, making this recipe a hit in my kitchen!