Easy Stuffed Banana Peppers

Halving banana peppers lengthwise and filling them with browned Italian sausage, cream cheese, and parmesan creates a complete meal that's protein-packed and vegetable-forward. The peppers soften during baking while mozzarella melts over everything, creating golden, bubbly tops. Fresh tomatoes and parsley mixed into the sausage filling add brightness that balances all the richness. These work perfectly as a light dinner or even impressive appetizers, and the whole thing comes together without needing to pre-roast the peppers separately.

Stuffed banana peppers became my solution for wanting something like jalapeño poppers without all the heat. The first time I made these, I was worried the peppers would be too firm or bitter, but baking them with the filling makes them tender and sweet. Learning that you don't need to roast the peppers separately before stuffing saved significant time. Now I make these regularly because they're genuinely healthy dinner that tastes indulgent enough that nobody complains about eating vegetables.

Ingredients and Why They Matter

• Fresh banana peppers: (6-8 large) - Mild, sweet yellow peppers; also called Hungarian or yellow wax peppers
• Italian sausage: (1 pound, casings removed) - Pre-seasoned saves time; ground pork, beef, turkey, or chicken substitute
• Garlic: (3 cloves, minced) - Aromatic depth; jarred minced garlic works for convenience
• Fresh tomatoes: (2 medium, seeded and diced) - Adds brightness and moisture; canned diced tomatoes substitute
• Cream cheese: (4 ounces, softened) - Creates creamy, rich filling
• Grated parmesan cheese: (½ cup) - Salty, nutty flavor
• Shredded mozzarella cheese: (1 cup) - Melty topping
• Fresh parsley: (¼ cup chopped) - Bright, fresh flavor
• Olive oil: (1 tablespoon) - For cooking sausage
• Salt and black pepper: (to taste) - Essential seasoning

How To Make It

Prep the peppers:

Preheat your oven to 375°F and line a large baking sheet with parchment paper. Use a sharp knife to slice each banana pepper in half lengthwise from stem to tip. If your peppers are curved, cut parallel to the curve so the halves can sit upright like boats. Use a spoon to scrape out all the seeds and white membranes from inside each pepper half. Arrange the pepper halves on the prepared baking sheet, cut side up, ready to be filled. If you're sensitive to peppers, wear disposable gloves while handling them to prevent capsaicin irritation.

Cook the sausage:

Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon or meat chopper into small crumbles. Cook for about 8-10 minutes, stirring occasionally, until the sausage is completely browned and cooked through with no pink remaining. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate, leaving about 1 tablespoon of fat in the skillet. Reduce heat to medium.

Add aromatics and tomatoes:

Add the minced garlic to the skillet with the reserved fat. Cook for about 30 seconds, stirring constantly, until fragrant but not burned. Add the diced fresh tomatoes and chopped parsley. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and any excess liquid evaporates. You want the mixture relatively dry so the filling isn't watery. Return the browned sausage to the skillet and stir to combine everything.

Create creamy filling:

Reduce heat to low. Add the softened cream cheese and grated parmesan cheese to the skillet. Stir constantly until the cream cheese melts completely and creates a creamy, cohesive mixture coating all the sausage. This takes about 2-3 minutes. The cream cheese should be fully incorporated with no lumps remaining. Taste and season with salt and black pepper as needed - the sausage is already seasoned, so you may not need much. Remove from heat.

Stuff the peppers:

Divide the sausage mixture evenly among the pepper halves, spooning generous amounts into each one and mounding it slightly. Press down gently to pack it in. The peppers should look very full. Sprinkle the shredded mozzarella cheese over the top of each stuffed pepper, covering the filling completely. The cheese will melt and create a golden, bubbly topping during baking.

Bake until tender:

Place the baking sheet in the preheated oven and bake for 20-25 minutes until the peppers are tender when pierced with a fork and the cheese on top is melted, bubbling, and turning golden brown in spots. The peppers should soften but still hold their shape. If you want the cheese more browned, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.

Serve:

Remove from the oven and let cool for 5 minutes before serving - the filling will be very hot. Garnish with additional fresh parsley or fresh basil if desired. Serve 2-3 pepper halves per person as a main dish, or just one as an appetizer or side. These taste best served warm. Leftovers keep refrigerated in an airtight container for up to 3 days and can be reheated in the microwave or oven.

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Banana Peppers vs. Jalapeños

Banana peppers versus jalapeños confused me until tasting them side-by-side. Banana peppers are very mild - maybe 1/10th the heat of jalapeños on the Scoville scale. They taste sweet and tangy rather than spicy, making them approachable for people who don't like heat. The larger size compared to jalapeños makes them perfect for stuffing with substantial fillings. Find them in the produce section near other fresh peppers, usually bright yellow and elongated.

Italian Sausage Benefits

Using Italian sausage eliminates measuring out fennel, garlic powder, paprika, and other seasonings. The sausage comes pre-seasoned with herbs and spices that complement the peppers perfectly. Buy it in bulk form where you can squeeze the meat out of casings, or buy links and remove the casings yourself by slitting them lengthwise. Sweet or hot Italian sausage both work - choose based on heat preference. The pork fat in Italian sausage keeps the filling moist.

Cream Cheese Purpose

Cream cheese creates rich, creamy texture that binds the filling together and prevents it from being dry or crumbly. The tanginess balances the rich sausage. Room temperature cream cheese mixes smoothly, while cold cream cheese can stay lumpy. If you forgot to soften it, microwave for 15-20 seconds until soft. For dairy-free version, use cashew-based cream cheese. The cream cheese also helps the filling stay cohesive in the pepper boats instead of falling out.

Cheese Combination

Using three different cheeses creates more complex, interesting flavor. Cream cheese provides creaminess. Parmesan adds salty, nutty depth mixed into the filling. Mozzarella melts beautifully on top, creating that golden, bubbly appearance. You can simplify by using just mozzarella, or substitute an Italian cheese blend for the parmesan and mozzarella. Any cheese that melts well works - provolone, fontina, or Monterey Jack all taste delicious.

Fresh vs Canned Tomatoes

Fresh tomatoes add brightness and moisture without making the filling too wet when you remove the seeds. The brief cooking time evaporates excess liquid. Canned diced tomatoes work but can make the filling saucier - drain them well before using. Tomato sauce creates different consistency, wetter and more sauce-like. Some people prefer more saucy filling and can use 1 cup canned tomatoes or ½ cup tomato sauce instead of fresh.

Baking Without Pre-Roasting

Many stuffed pepper recipes require roasting the peppers first, but banana peppers are thin-walled enough to soften perfectly during the same baking time that melts the cheese. This eliminates an entire step and extra dish. The peppers become tender and sweet without any bitterness. If you prefer very soft peppers, you can add 5-10 minutes to the baking time. For peppers with more bite, reduce baking time slightly.

Serving Suggestions

These stuffed peppers work in multiple meal contexts. Serve 2-3 halves per person as a light main course with salad on the side. Serve 1 half as an appetizer or side dish. Pack cold for lunch - they taste good at room temperature too. For parties, make mini versions using smaller peppers. Pair with garlic bread, pasta, or roasted vegetables for a complete Italian-inspired dinner.

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These stuffed banana peppers represent the kind of dinner that proves healthy eating doesn't mean boring food. The combination of sweet peppers, savory sausage, and melted cheese creates satisfaction that feels indulgent while being genuinely nutritious. When you serve these and watch everyone eagerly eating their vegetables without complaint, you know you've created something special. Sometimes the best recipes are the ones that make vegetables the star while tasting like comfort food, and these stuffed peppers definitely accomplish that goal perfectly every single time you make them.

Frequently Asked Questions

→ Can I use a different type of pepper?

Yes, bell peppers or poblano peppers work great too. Just adjust the cooking time since larger peppers may need a few extra minutes in the oven.

→ How do I keep the peppers from rolling around on the pan?

Slice a thin piece off the bottom of each pepper half to create a flat surface. This helps them sit upright and keeps the filling from spilling out.

→ Can I make these with turkey sausage instead?

Absolutely. Ground turkey sausage is a leaner option and works perfectly in this recipe. The flavor stays delicious and you'll save some calories.

→ Do I need to pre-cook the peppers before stuffing?

No, the peppers cook perfectly in the oven while baking. They'll be tender but still have a nice bite to them after 20 minutes.

→ What can I serve with stuffed peppers?

A simple green salad, garlic bread, or roasted vegetables make great sides. For a lighter meal, just serve them on their own with a drizzle of hot sauce.

→ Can I freeze these after cooking?

Yes, let them cool completely, then wrap each one individually in plastic wrap. Store in a freezer bag for up to three months and reheat when ready to eat.