Traditional Chicken Stuffed Banana Peppers

Why You’ll Love This Recipe

I love how these stuffed banana peppers combine the slight tang and heat of the peppers with juicy, well-seasoned chicken and melty cheese. It’s a great way to use leftover chicken, and the dish feels hearty yet light. Whether I serve them as a main dish or a side, they always disappear fast from the table. Plus, they’re freezer-friendly and simple to customize.

Ingredients

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

• Fresh banana peppers

• Cooked shredded chicken (leftover or rotisserie works great)

• Cream cheese or ricotta

• Shredded mozzarella or cheddar

• Garlic, minced

• Onion, finely chopped

• Italian seasoning or dried oregano

• Salt and pepper

• Olive oil

• Optional: marinara sauce or tomato sauce for topping

• Optional: Parmesan cheese and fresh herbs for garnish

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I slice the banana peppers lengthwise on one side, leaving the stem on and creating a pocket. I remove seeds and membranes gently.

3. In a skillet, I heat a little olive oil and sauté onion and garlic until softened.

4. I mix the sautéed mixture with shredded chicken, cream cheese, shredded mozzarella, Italian seasoning, salt, and pepper.

5. I stuff each banana pepper with the chicken mixture, pressing it in to fill completely.

6. I arrange the stuffed peppers in the baking dish. If I’m using marinara sauce, I spoon a little over the top or around the sides.

7. I cover the dish with foil and bake for 25 minutes. Then I remove the foil, sprinkle with extra cheese if I like, and bake uncovered for another 10 minutes until bubbly and golden.

8. I let them rest for a few minutes before serving, sometimes garnished with chopped parsley or a sprinkle of Parmesan.

Servings and timing

This recipe serves 4–6 depending on the size of the peppers and portions. It takes about 20 minutes to prep and 35 minutes to bake, so I usually have it ready in under an hour.

Variations

I like to switch things up by using spicy banana peppers for more heat, or adding chopped spinach or sun-dried tomatoes to the filling. When I want it extra cheesy, I mix in some shredded Monterey Jack or provolone. For a Tex-Mex twist, I season the chicken with cumin and chili powder and top with salsa instead of marinara.

Storage/Reheating

I store leftovers 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 bursts. These also freeze well—I freeze them fully cooked and reheat directly from frozen until hot throughout.

FAQs

Are banana peppers spicy?

Banana peppers are usually mild with a slight tang and gentle heat. I always taste one first, as the spice level can vary slightly.

Can I make this with raw chicken?

I prefer using cooked shredded chicken for convenience, but if using raw chicken, I cook and season it fully before stuffing the peppers.

What sauce goes best with this recipe?

Marinara or tomato sauce adds moisture and flavor, but I also like using a light cream sauce or simply olive oil and herbs if I want to keep it lighter.

Can I grill the stuffed peppers instead of baking?

Yes, I’ve grilled them over medium heat for about 15–20 minutes, turning occasionally, until the peppers are tender and the filling is hot.

Can I make these ahead of time?

Definitely. I often stuff the peppers a day ahead and refrigerate them unbaked. When ready to cook, I simply bake them as directed.

Conclusion

Traditional chicken stuffed banana peppers are a flavorful, family-friendly dish that’s as easy to make as it is to love. With tender peppers, savory chicken, and cheesy goodness in every bite, they’re perfect for weeknight dinners, gatherings, or whenever I’m craving something cozy and satisfying.