Stuffed Banana Peppers: A Flavorful Crowd-Pleaser (Print Version)
Learn how to make cheesy, savory stuffed banana peppers with this easy recipe. Perfect for dinner or an appetizer!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Gluten-Free (if using gluten-free ingredients)
# Ingredients:
→ Main Ingredients
01 -
12-15 medium banana peppers
02 -
1 pound ground beef (or Italian sausage)
03 -
1 cup long-grain white rice
04 -
1 medium onion, finely chopped
05 -
4 cloves garlic, minced
→ Seasonings & Spices
06 -
Italian seasoning
07 -
Salt
08 -
Pepper
09 -
Oregano
10 -
Red pepper flakes (to taste)
→ Garnish & Toppings
11 -
2 cups shredded mozzarella cheese
12 -
Fresh basil
13 -
Parmesan cheese
→ Optional Extras
14 -
Different types of cheese (provolone, fontina)
15 -
Ground chicken or turkey
# Instructions:
01 -
Slice banana peppers in half, remove seeds and membranes, wash, and pat dry.
02 -
Sauté onions and garlic until softened. Add a pinch of salt to draw out moisture.
03 -
Add ground beef (or sausage) and cook until browned, breaking it up with a spoon. Drain excess grease.
04 -
Stir in crushed tomatoes, rice, seasonings. Bring to a simmer, cook 15-20 minutes, or until rice is almost cooked.
05 -
Spoon meat mixture into pepper halves. Don't overstuff!
06 -
Place in baking dish, top with mozzarella cheese, bake at 375°F (190°C) for 20-25 minutes, until cheese is melted. Garnish with basil and Parmesan.
# Notes:
01 -
Don't overcook the rice!
02 -
Leftovers keep for up to 3 days in the fridge. Reheat in the oven or pan-fry.
03 -
Provolone or fontina cheese are great substitutes for mozzarella.
04 -
Serve with crusty bread or a simple salad.
# Equipment Needed:
01 -
Large skillet
02 -
baking dish
# Nutrition (Per Serving):
Calories: 350 calories per serving (approximate)
Total Fat: 18 grams
Total Carbohydrate: 25 grams
Protein: 20 grams