5.0 from 93 votes
Italian Sausage Stuffed Banana Peppers
Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are gluten free, low carb, and utterly delicious!
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 peppers
Calories: 292 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 10 whole banana peppers look for the straight ones!
- 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 grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- ¼-½ teaspoon crushed red pepper
- 24 ounce marinara sauce store-bought or homemade
- 1 ½ cups shredded Italian cheese blend
- salt and 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
Cup of Yum
Notes
- Can’t find banana peppers? Try this recipe with mild pepperoncini or sweet Italian red peppers.
- Want To Make Slow Cooker Stuffed Peppers?Prepare the sausage filling as directed above. Pour the marinara into the slow cooker. Then layer the banana peppers in the slow cooker. Cover and slow cook on low for 5-6 hours. Sprinkle with cheese and cover again for 10 minutes
- Leftovers will keep well for up to 4 or 5 days in a sealed container in the refrigerator. I recommend that you reheat in the oven by baking at 350 degrees F for 15 minutes or so, until warm.
Nutrition Information
Serving
1pepper
Calories
292kcal
(15%)
Carbohydrates
8g
(3%)
Protein
15g
(30%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
833mg
(35%)
Potassium
428mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
466IU
(9%)
Vitamin C
15mg
(17%)
Calcium
118mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10peppers
Amount Per Serving
Calories 292
% 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.