Banana peppers, known for their mild heat and vibrant flavor, are a popular ingredient in kitchens around the world. Originating from the Mediterranean region, these yellow-green peppers add a delightful tang and crunch to many dishes. Whether pickled, stuffed, grilled, or sautéed, banana peppers can elevate everything from sandwiches and salads to casseroles and pizzas.
What makes banana peppers special is their versatility—they’re spicy but not overwhelming, tangy yet slightly sweet. They’re widely used in Italian-American cooking, Southern cuisine, and even in fusion dishes for their color, flavor, and texture.
Ingredients
Here’s a classic stuffed banana pepper recipe as a base. Feel free to adapt it for other versions.
Ingredients:
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8 fresh banana peppers (medium-sized)
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1/2 pound ground beef or turkey
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1/2 cup cooked rice
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp Italian seasoning
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1/2 tsp red pepper flakes (optional)
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Salt and pepper to taste
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1 cup marinara sauce
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1 tbsp olive oil
Substitutions:
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Use lentils or quinoa instead of meat for a vegetarian version.
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Vegan cheese and plant-based ground meat can be swapped for dairy and meat.
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Gluten-free rice crumbs can replace regular rice for gluten-sensitive diets.
Step-by-Step Cooking Instructions
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Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a baking dish. -
Prepare the Peppers
Slice off the tops of the banana peppers and remove the seeds and membranes gently using a spoon. -
Cook the Filling
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Heat olive oil in a skillet over medium heat.
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Sauté onions and garlic until fragrant.
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Add ground meat and cook until browned.
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Mix in cooked rice, Italian seasoning, red pepper flakes, salt, and pepper.
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Stir in half the mozzarella and Parmesan. Let cool slightly.
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Stuff the Peppers
Fill each banana pepper with the meat and rice mixture, packing gently. -
Bake
Place stuffed peppers in the baking dish. Pour marinara sauce over and around them.
Cover with foil and bake for 25 minutes. Remove foil, top with remaining cheese, and bake for another 10 minutes until bubbly. -
Cool and Serve
Let them cool slightly before serving with a sprinkle of fresh parsley.
Estimated total time: 45–50 minutes
Common Mistakes to Avoid:
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Overcooking the peppers can make them too soft.
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Not sealing the tops of peppers may cause stuffing to spill.
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Under-seasoning the filling may lead to bland results.
Pro Tips and Cooking Techniques
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Roast the peppers briefly before stuffing for extra smoky flavor.
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Use a piping bag to neatly stuff smaller peppers without breaking them.
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Add breadcrumbs to the filling for a firmer, crispier texture.
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If pickling, always use sterilized jars and keep them refrigerated for freshness.
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Use kitchen gloves when handling peppers if you’re sensitive to chili oils.
Variations and Customizations
Vegetarian Version:
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Substitute meat with mushrooms, lentils, or black beans.
Keto/Low-Carb:
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Skip rice and use cauliflower rice or cream cheese in the filling.
Spicy Version:
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Add chopped jalapeños or hot sauce into the filling mix.
Fusion Twist:
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Try a Tex-Mex stuffing with taco seasoning, black beans, and cheddar.
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Or go Mediterranean with feta, olives, and sun-dried tomatoes.
Serving Suggestions
Best ways to serve:
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Drizzle with sour cream or garlic aioli.
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Serve alongside a crisp garden salad or roasted vegetables.
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Pair with crusty bread or garlic knots for a complete meal.
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Great with a chilled glass of white wine or lemonade.
Presentation Tip:
Garnish with fresh basil or parsley and a sprinkle of chili flakes for color and flair.
Nutritional Information (per stuffed pepper – approx.)
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Calories: 180 kcal
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Protein: 12g
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Carbs: 10g
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Fat: 9g
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Fiber: 2g
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Sugar: 3g
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Sodium: 400mg
Values may vary depending on ingredients and substitutions.
Frequently Asked Questions (FAQs)
Q: Can I freeze stuffed banana peppers?
A: Yes! Freeze after stuffing but before baking. Wrap tightly and freeze for up to 3 months.
Q: How do I reheat them?
A: Reheat in the oven at 350°F for 15–20 minutes, or microwave with a splash of water for 2–3 minutes.
Q: Can I pickle banana peppers instead?
A: Absolutely. Slice and pickle them in a vinegar-brine solution. They’re perfect for sandwiches and pizzas.
Q: Can I use canned banana peppers?
A: Canned or jarred peppers are great for toppings, but not ideal for stuffing due to their softness.
Closing Thoughts
Banana pepper recipes are not only easy and flavorful but also offer incredible room for creativity. Whether you like them spicy, tangy, stuffed, or pickled, these peppers can transform everyday meals into something memorable.
Try the recipe and make it your own. Share your results, variations, or questions—we’d love to hear how your banana pepper adventure turns out!
