Stuffed Banana Peppers

These amazing stuffed banana peppers are pure comfort food magic! Anyone who loves hearty, flavorful meals will absolutely adore these beauties packed with savory sausage and melty cheese. Plus, they’re low-carb friendly so you can enjoy every single bite without any guilt.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 1 hour 10 minutes, Serves: 8 people.

Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, Egg-Free.

Nutrition Facts (per serving): 169 Calories, 11g Fat, 11g Carbs, 9g Protein.

Ingredients You’ll Need

No-salt-added tomato sauce: You’ll need one 8-ounce can, which creates the perfect sweet base for your peppers. This adds just the right hint of sweetness to balance all those savory flavors!

Frozen chopped spinach: One 10-ounce package that’s been thawed works perfectly here. Make sure to squeeze out every drop of water you can – this keeps your stuffing from getting soggy.

Italian turkey sausage: 8 ounces or about 2 links with casings removed gives you the best flavor. Go with sweet if you want it mild, or hot if you love a little kick!

Pickled hot cherry peppers: You’ll need 1/3 cup that’s been stemmed, seeded, and chopped up. These little gems add the most amazing zippy flavor that makes everything pop.

Fresh basil: 1/3 cup thinly sliced, plus some extra leaves for garnish. Fresh basil makes such a difference – it’s like sunshine in every bite!

Whole-wheat panko: Just 3 tablespoons help bind everything together perfectly. Regular panko works great too if that’s what you have on hand.

Fresh garlic: 1 tablespoon finely chopped adds that essential aromatic base. Fresh garlic always beats the pre-chopped stuff when you can manage it.

How to Make Stuffed Banana Peppers

Step 1: Position your oven rack 8 inches from the heat source and preheat to 350°F. Spread that tomato sauce evenly in the bottom of a 9-by-13-inch broiler-safe baking dish.

Step 2: Squeeze that thawed spinach over the sink like you mean it – get as much liquid out as possible! Transfer it to a medium bowl and pull apart any clumps with your fingers. Add the sausage, chopped cherry peppers, basil, panko, garlic, 1/3 cup of cheese, and 1 tablespoon of oil. Mix everything together really well with your hands – it’s the best way to get it all combined!

Step 3: Trim and toss the tops from your banana peppers. Cut a lengthwise slit into each pepper, but don’t cut all the way through – you want them to stay together like little boats. Remove and discard all the seeds. Stuff each pepper evenly with about 3 tablespoons of that delicious sausage mixture.

Step 4: Arrange the stuffed peppers slit-side down in your prepared baking dish. Drizzle them evenly with the remaining 2 tablespoons of oil. Cover the whole dish tightly with a double layer of foil – this helps them steam perfectly.

Step 5: Bake until the peppers feel tender when you poke them, about 45 to 50 minutes. Uncover and sprinkle with that remaining 1/3 cup of cheese. Switch your oven to broil and broil until the cheese melts and turns golden brown, about 2 to 3 minutes. Garnish with fresh basil leaves if you want them to look extra pretty!

Easy and Quick Stuffed Banana Peppers Version

Want to speed things up? You can totally use pre-cooked Italian sausage crumbles instead of raw sausage! Just mix 1 cup of cooked sausage crumbles with the spinach mixture and skip any extra cooking time. You can also use jarred marinara sauce instead of plain tomato sauce – it adds even more flavor and saves you from adding extra seasonings.

Serving Ideas

These stuffed peppers are pretty much a complete meal all on their own! They’re hearty and filling with protein, veggies, and cheese all in one bite. If you want to add a side, try some crusty garlic bread or a simple green salad with Italian dressing.

Storage

Store any leftovers in the fridge for up to 3 days in an airtight container. To reheat, pop them in a 350°F oven for about 15 minutes or until heated through. You can also microwave individual servings for 1-2 minutes, but the oven keeps them from getting soggy.

Substitutions

No turkey sausage? Ground turkey or even ground beef works great – just season it with Italian herbs and fennel seed. You can swap the Pecorino Romano for Parmesan cheese if that’s easier to find. If you can’t handle any heat, just skip the cherry peppers and add some diced bell peppers instead!

Pro Tips

Squeeze that spinach: Seriously, get every drop of water out or your filling will be watery and sad.
Don’t overstuff: About 3 tablespoons per pepper is perfect – too much and they’ll burst open.
Check for doneness: The peppers should feel tender when you gently press them with a fork.
Let them rest: Give them 5 minutes to cool before serving – the filling will be super hot!

FAQs

Can I make these ahead of time?

You bet! You can stuff the peppers and get them all ready in the baking dish up to a day ahead. Just cover and refrigerate, then add about 10 extra minutes to the baking time since they’ll be cold.

What if I can’t find banana peppers?

Sure! You can use poblano peppers or even large bell peppers instead. The cooking time might vary a little, but the same delicious flavors will be there.

Can I freeze these stuffed peppers?

Absolutely! Freeze them after baking and cooling completely. They’ll keep for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F for about 20 minutes.

How do I know when they’re done?

The peppers should feel tender when you gently press them, and the internal temperature of the filling should reach 165°F. The cheese on top should be golden and bubbly too!

I hope you love these stuffed banana peppers as much as my family does! They’re such a cozy, satisfying meal that always makes everyone happy. Let me know how yours turn out – I love hearing about your cooking adventures!