Description

These tender banana peppers are filled with savory spiced chicken and baked to perfection for a hearty, flavorful dish.

Ingredients

8–10 fresh banana peppers

1 tablespoon olive oil

1/2 cup onion, finely diced

2 cloves garlic, minced

1 lb ground chicken (or finely shredded cooked chicken)

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup marinara sauce (plus extra for serving)

1 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

Fresh parsley or basil, chopped (for garnish)

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Instructions

Prep Peppers: Preheat oven to 375°F (190°C). Slice banana peppers lengthwise and remove seeds and membranes. Set aside.

Cook Filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground chicken, seasoning, paprika, salt, and pepper. Cook until chicken is browned and cooked through.

Mix: Stir in marinara sauce and half of the mozzarella cheese. Remove from heat and let cool slightly.

Stuff Peppers: Spoon chicken mixture into banana peppers and place in a greased baking dish.

Top & Bake: Sprinkle remaining mozzarella and Parmesan cheese over stuffed peppers. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.

Serve: Garnish with fresh parsley or basil. Serve hot with extra marinara on the side.

Notes

For extra flavor, grill peppers slightly before stuffing.

Make it spicy by leaving some seeds inside or adding red pepper flakes to filling.

Works well with ground turkey or sausage instead of chicken.

Leftovers keep in the fridge for 3 days; reheat in oven or air fryer.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course, Side Dish, Appetizer
Method: Baked, Stovetop
Cuisine: American, Italian-Inspired