Spicy Stuffed Banana Peppers Casserole

Growing up, stuffed peppers in our house meant bell peppers filled with ground beef and rice. That’s just how mom made them, and I never questioned it. When my neighbor brought over her banana pepper casserole last summer, it opened up a whole new world of pepper possibilities.

Turns out, banana peppers make an amazing base for a casserole, and they’re actually easier to work with than bell peppers. No more trying to keep those wobbly peppers standing upright! Just layer everything in a dish, and you’ve got yourself a dinner that’s both familiar and just different enough to be interesting.

What Kind of Banana Peppers Should I Use?

For this casserole, Anaheim peppers are actually the preferred choice, even though they’re called banana peppers in the recipe name. Anaheims are mild to medium-hot peppers that hold up really well when baked and have enough space inside for stuffing. If you can’t find Anaheims, regular banana peppers will work too – just look for ones that are firm, bright in color, and about 4-6 inches long. When shopping, give the peppers a gentle squeeze to make sure they’re firm and free from soft spots or blemishes. Remember to choose peppers that are similar in size so they’ll cook evenly in your casserole.

Options for Substitutions

This tasty casserole can be adapted with several ingredient swaps if needed:

• Banana peppers: Can’t find banana peppers? Poblano peppers make a great substitute, though they’re a bit larger. Hungarian wax peppers or even regular bell peppers work too – just adjust the filling amount accordingly.
• Italian sausage: You can use all mild or all spicy sausage based on your heat preference. Ground pork mixed with Italian seasonings (1 tablespoon fennel seeds, 1 teaspoon each of garlic powder and Italian herbs per pound) works too. For a lighter option, try ground turkey with the same seasonings.
• Breadcrumbs: Regular or panko breadcrumbs work equally well. For a gluten-free version, use crushed pork rinds or gluten-free breadcrumbs. You can also make your own by pulsing toasted bread in a food processor.
• Parmesan cheese: Romano cheese makes a good substitute, or try a mix of mozzarella and parmesan for extra cheesy goodness.
• Crushed tomatoes and sauce: If you’re short on either, you can use all crushed tomatoes or all sauce. You can also use fresh tomatoes (peeled and crushed) during tomato season – just cook them down a bit longer.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed banana peppers casserole is not preparing the peppers correctly – make sure to remove all seeds and membranes thoroughly, and if you want to reduce their heat level, soak them in cold water for 30-60 minutes before stuffing.

A common error is overcooking the sausage mixture before stuffing, which can lead to dry, tough peppers – instead, mix the raw sausage with your breadcrumbs and seasonings, as it will cook perfectly while baking in the casserole.

To prevent a watery casserole, don’t skip draining the crushed tomatoes, and make sure to cook down your tomato sauce until it’s thick and reduced – this concentrates the flavors and prevents excess liquid from pooling at the bottom.

For the best texture, let the casserole rest for 15-20 minutes after baking, which allows the filling to set and makes it easier to serve without falling apart.

What to Serve With Stuffed Banana Peppers Casserole?

This hearty Italian-inspired casserole pairs perfectly with a simple side of garlic bread or crusty Italian bread to soak up all that tasty sauce. Since the dish is pretty rich, I like to balance it out with a crisp garden salad dressed in a light vinaigrette – the fresh vegetables help cut through the richness of the sausage and cheese. For a complete meal, you might want to add some al dente pasta like penne or rigatoni on the side, which works great with the extra tomato sauce. If you’re feeding a crowd, roasted vegetables like zucchini or broccoli make an easy side dish that won’t compete with the main flavors of the casserole.

Storage Instructions

Keep Fresh: This hearty casserole stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together nicely. It’s perfect for making on Sunday and enjoying throughout the week!

Freeze: You can freeze this casserole either before or after baking. If freezing before baking, assemble everything but don’t bake it – wrap it well in foil and freeze for up to 3 months. For leftover portions, let them cool completely, then store in freezer-safe containers for up to 2 months.

Reheat: To warm up refrigerated leftovers, pop them in the microwave for 2-3 minutes, or heat in the oven at 350°F for about 20 minutes until heated through. For frozen casserole, thaw overnight in the fridge first, then bake at 350°F for 30-40 minutes until hot and bubbly.

Preparation Time	20-30 minutes
Cooking Time	65-75 minutes
Total Time	85-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 150-170 g
• Fat: 160-180 g
• Carbohydrates: 200-220 g

Ingredients

• 10 large banana peppers (anaheims preferred)
• 2 tablespoons butter
• 1/2 cup onion, chopped
• 1/2 cup chopped celery
• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can tomato sauce
• 2 minced garlic cloves
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 teaspoon worcestershire sauce
• 1/2 cup parmesan cheese, grated
• 1 pound spicy italian sausage
• 1 pound mild italian sausage
• 1 1/2 cups breadcrumbs

Step 1: Prepare the Peppers

Begin by cutting off the tops of the peppers and removing the insides, including seeds.

Chop the edible portions of the tops and set them aside for later use.

Fill a pot with salted water and bring it to a boil.

Add the peppers, reduce heat, and simmer them until tender but still firm, about 5 minutes.

Drain the peppers and set them aside to cool.

Step 2: Cook the Vegetable Filling

In a medium skillet, melt some butter over medium heat.

Add the reserved chopped pepper tops, chopped onion, and celery to the skillet.

Sauté until they become tender, approximately 3 to 5 minutes.

Stir in the crushed tomatoes, tomato sauce, and minced garlic.

Season the mixture with basil, oregano, 1 1/2 teaspoons of salt, and 1/4 teaspoon of pepper.

Let it simmer uncovered for 10 minutes, allowing the flavors to meld together.

Step 3: Prepare the Sausage Mixture

While the vegetable filling is simmering, preheat your oven to 350°F.

In a large mixing bowl, combine an egg, 1 teaspoon of salt, 1/4 teaspoon of cayenne pepper, Worcestershire sauce, and Parmesan cheese.

Mix in hot and mild sausage varieties, bread crumbs, and 1 cup of the tomato sauce mixture you prepared earlier.

Mix everything until well combined, creating a robust and flavorful stuffing.

Step 4: Stuff the Peppers

Fill each prepared pepper with the sausage mixture, pressing down gently to ensure they are well packed.

Place the stuffed peppers in a 3-quart casserole dish, ensuring they are standing upright.

Pour the remaining tomato sauce mixture over the stuffed peppers, evenly covering them with the rich sauce.

Step 5: Bake and Serve

Bake uncovered in the preheated oven for 1 hour.

This allows the flavors to meld, and the peppers to become irresistibly tender and flavorful.

After baking, remove the casserole dish from the oven, let it cool slightly, and serve the stuffed peppers hot.

Enjoy this delightful and hearty dish!