Stuffed Banana Peppers Recipes

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BOB'S STUFFED BANANA PEPPERS

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Provided by LISAPAV

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 17



Bob's Stuffed Banana Peppers image

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g

8 banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

STUFFED BANANA PEPPERS

This is a delightful change from traditional stuffed green peppers. Banana peppers and chili powder give a little kick. As a bonus, any leftovers reheat nicely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11



Stuffed Banana Peppers image

Steps:

  • Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.

Nutrition Facts :

8 mild banana peppers
1 pound bulk pork sausage
1/2 cup cooked rice
1/3 cup thinly sliced green onions
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 can (8 ounces) tomato sauce
1 tablespoon water
1 teaspoon chili powder, optional
1/2 cup shredded part-skim mozzarella cheese, optional

STUFFED BANANA PEPPERS

Make and share this Stuffed Banana Peppers recipe from Food.com.

Provided by TishT

Categories     Pork

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 17



Stuffed Banana Peppers image

Steps:

  • Cut off tops of peppers, and remove stuff inside& seeds.
  • Chop edible portions of tops; set aside.
  • Bring a pot of salted water to a boil.
  • Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes.
  • Drain and set aside.
  • Heat butter in a medium skillet.
  • Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
  • Stir in crushed tomatoes, tomato sauce and garlic.
  • Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Simmer uncovered for 10 minutes.
  • Preheat oven to 350F In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan.
  • Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or, fill each pepper with the meat mixture.
  • Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 579.2, Fat 37.9, SaturatedFat 14.2, Cholesterol 104.3, Sodium 2542.9, Carbohydrate 30, Fiber 4.6, Sugar 7.7, Protein 29.9

8 banana peppers
2 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
1/2 cup grated parmesan cheese
1 lb hot Italian sausage
1 lb mild Italian sausage
1 1/2 cups breadcrumbs

STUFFED BANANA PEPPERS

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 17



Stuffed Banana Peppers image

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 can (28 ounce) crushed tomatoes
1 can (8 ounce) tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoon s salt, divided
1/2 teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
1/2 cup grated parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs

DELICIOUS STUFFED BANANA PEPPERS

Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!

Provided by Paulie

Categories     Appetizers and Snacks     Meat and Poultry

Time 50m

Yield 10

Number Of Ingredients 7



Delicious Stuffed Banana Peppers image

Steps:

  • Soak toothpicks in water for 15 minutes.
  • Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
  • Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
  • Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 4.9 g, Cholesterol 59.4 mg, Fat 19.7 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 11.1 g, Sodium 406.2 mg, Sugar 1.8 g

toothpicks
2 (8 ounce) packages cream cheese, softened
½ cup chopped sun-dried tomatoes
3 cloves garlic, minced, or more to taste
1 tablespoon chopped fresh cilantro
10 banana peppers
10 slices peppered bacon, or to taste

CREAMY SHRIMP-STUFFED BANANA PEPPERS

Make these Creamy Shrimp-Stuffed Banana Peppers for a yummy entrée. Find step-by-step instructions for these Creamy Shrimp-Stuffed Banana Peppers now!

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 12 servings

Number Of Ingredients 7



Creamy Shrimp-Stuffed Banana Peppers image

Steps:

  • Heat oven to 350ºF.
  • Blend salsa and cream cheese in blender until smooth; pour into 13x9-inch baking dish to evenly cover bottom of dish.
  • Combine shrimp, corn, cheese and 1/2 cup onions; spoon 1/3 cup shrimp mixture into each pepper. Place peppers in a single layer in baking dish. Cover with foil.
  • Bake 25 min. or until heated through. Top with remaining onions.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 530 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 2 g, Protein 14 g

1-1/2 cups guajillo salsa
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 lb. cooked cleaned shrimp, cut into bite-size pieces
1 can (11 oz.) corn with red and green bell peppers, drained
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
5 green onions, chopped, divided
12 banana peppers, roasted, peeled and seeded

SPICY STUFFED BANANA PEPPERS

Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13



Spicy Stuffed Banana Peppers image

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

6 tablespoons water
3 tablespoons uncooked red or white quinoa, rinsed
1/2 pound bulk spicy Italian sausage
1/2 pound lean ground beef (90% lean)
1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons Sriracha chili sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
16 mild banana peppers
2 cups reduced-sodium spicy V8 juice

JACKIE'S STUFFED HOT BANANA PEPPERS

A spicy mix of Italian cheeses and meats with sauce and Italian bread! So good! My friends beg me to make these peppers. You may need more or less peppers, depending on their size. I grow my own and they are average size. They freeze well, too!

Provided by Jackie

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 20

Number Of Ingredients 11



Jackie's Stuffed Hot Banana Peppers image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool.
  • Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture.
  • Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until bubbly and fragrant, at least 1 hour.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 10.9 g, Cholesterol 82.3 mg, Fat 18.5 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 742 mg, Sugar 4.9 g

1 pound hot Italian sausage
5 cups shredded mozzarella cheese, divided
1 (24 ounce) carton ricotta cheese
1 cup diced stick pepperoni
3 eggs, lightly beaten
¼ cup freshly grated Parmesan cheese
2 tablespoons fresh flat-leaf parsley
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
20 hot banana peppers, tops and seeds removed, or more to taste
1 (28 ounce) jar spaghetti sauce, or more to taste

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