Italian Sausage Stuffed Banana Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10 peppers
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Calories
292 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sausage Stuffed Banana Peppers
Description
This recipe features fresh banana peppers slit lengthwise and deseeded to create a pocket for a savory stuffing made from cooked Italian sausage mixed with cream cheese, Parmesan, an egg binder, and Italian seasoning. The filling incorporates sautéed onion and garlic for added depth. Once stuffed, the peppers are placed in a marinara sauce-lined baking dish and topped with shredded Italian cheese blend. Baking at moderate heat softens the peppers and melts the cheeses, yielding a flavorful, tender stuffed pepper dish.
The resulting dish combines the mild heat and crunch of banana peppers with a creamy, well-seasoned sausage center. The melted cheese topping adds richness while the marinara sauce keeps the peppers moist and flavorful during baking. The inclusion of crushed red pepper flakes adds a gentle spiciness to balance the savory ingredients.
This stuffed pepper dish can be served as a main course or hearty side. It pairs well with a salad or crusty bread. Preparation can be adapted to a slow cooker by layering peppers in marinara sauce and cooking on low for several hours, allowing flavors to meld and the filling to cook gently. Leftovers store well refrigerated and reheat best in the oven to maintain texture.
Ensure you wash your hands thoroughly after handling the peppers to avoid irritation. The recipe suggests alternate peppers like mild pepperoncini or sweet Italian red peppers if banana peppers are unavailable.
Ingredients
- 10 banana pepper look for the straight ones!, whole
- 1 pound Italian sausage
- 1 tablespoon butter or olive oil
- 1 small onion peeled and diced
- 2-3 cloves garlic minced
- 4 ounces cream cheese softened
- 1/3 cup Parmesan Cheese grated
- 1 large egg
- 2 teaspoons Italian seasoning
- ¼-½ teaspoon crushed red pepper
- 24 ounce marinara sauce store-bought or homemade
- 1 ½ cups Italian cheese blend shredded
- salt
- black pepper
- parsley for garnish
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
- Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don’t want to cut the banana peppers in half, but just create a slit so they’re much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
- Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
- Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
- Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
- Pour the marinara into the baking dish.
- One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn’t be so stuffed that the pepper could crack.
- Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
- Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
- Serve warm, with marinara and a sprinkling of chopped parsley
Notes
- If banana peppers are unavailable, use mild pepperoncini or sweet Italian red peppers instead.
- For slow cooker preparation, cook stuffed peppers on low for 5-6 hours and add cheese at the end to melt.
- Store leftovers in a sealed container in the refrigerator for up to 4-5 days and reheat in the oven at 350°F for about 15 minutes.
- Wash hands thoroughly after handling peppers to prevent irritation from any residual oils.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10peppers
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 292kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 833mg | 35% |
| Potassium | 428mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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