Name: Banana Peppers Stuffed
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 8–10 fresh banana peppers; 1 teaspoon olive oil; Salt and pepper, to taste; 1/2 cup cream cheese, softened; 1/2 cup shredded mozzarella cheese; 1/4 cup Parmesan cheese, grated; 1 clove garlic, minced; 1 tablespoon fresh parsley or basil, chopped; 1/4 teaspoon red pepper flakes (optional); 1/2 lb Italian sausage or ground beef, cooked and drained; 1/4 cup onion, finely diced; 1/2 cup marinara sauce; 1/4 cup mozzarella cheese

Why You’ll Love This Recipe

I love how versatile stuffed banana peppers are. They’re naturally the perfect size for stuffing, and their mild heat pairs so well with cheesy, meaty, or veggie fillings. I can keep them simple for a weeknight dinner or dress them up for a party platter. Plus, they’re great for using up extra peppers from the garden or farmer’s market.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh banana peppers
Ground sausage, ground beef, or a meatless substitute
Cream cheese or ricotta
Shredded mozzarella or cheddar
Garlic, minced
Onion, finely chopped
Italian seasoning
Salt and pepper
Olive oil
Optional: crushed red pepper flakes, marinara or tomato sauce for topping

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I slice the banana peppers lengthwise, remove the seeds and membranes, and set them aside.
In a skillet, I heat olive oil and sauté the onion and garlic until soft.
I add in the ground sausage (or meat of choice), cooking until browned and fully cooked.
I remove the pan from heat and mix in cream cheese, shredded cheese, Italian seasoning, salt, and pepper.
I spoon the filling into each banana pepper half, pressing it in so it’s packed.
I arrange the stuffed peppers in the baking dish and drizzle with a little olive oil or spoon marinara sauce over the top.
I bake for 25–30 minutes until the peppers are tender and the tops are golden and bubbly.
I let them cool for a few minutes before serving, optionally garnishing with more cheese or fresh herbs.

Servings and timing

This recipe serves about 4–6, depending on the size of the peppers and how they’re served (main dish or appetizer). It takes about 20 minutes to prep and 30 minutes to bake.

Variations

I like to mix it up by using Italian sausage, spicy chorizo, or even shredded chicken for the filling. For a vegetarian version, I use a mix of black beans, rice, and cheese. I’ve also made a breakfast variation with scrambled eggs and bacon. And if I want extra kick, I’ll add jalapeños or hot banana peppers instead of the sweet variety.

Storage/Reheating

I store leftover stuffed banana peppers in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F for 10–15 minutes or use the microwave in short intervals. They also freeze well—just wrap them tightly before freezing and thaw overnight in the fridge before reheating.

FAQs

Are banana peppers spicy?

They’re usually mild, with a slight tang and just a little heat. I always taste one before using—sometimes they surprise me.

Can I make them ahead of time?

Yes, I often prep and stuff the peppers ahead, then refrigerate them unbaked for up to 24 hours. I bake them fresh when ready to serve.

Can I freeze stuffed banana peppers?

Absolutely. I freeze them fully cooked or uncooked—either way, I wrap them well and label the container. They reheat beautifully.

What cheese works best for stuffing?

I like a combo of cream cheese for creaminess and mozzarella or cheddar for melt and stretch. Ricotta and Parmesan are great additions too.

What can I serve with stuffed banana peppers?

I usually pair them with a side salad, roasted veggies, garlic bread, or rice. They also make a great addition to an appetizer spread.

Conclusion

Stuffed banana peppers are a delicious way to turn a humble pepper into something impressive and comforting. Whether I’m making them cheesy, spicy, meaty, or vegetarian, they always bring big flavor and satisfaction to the table. Easy to make, fun to eat, and full of possibilities—they’re a favorite in my kitchen.