Here’s my go-to recipe for stuffed banana peppers, complete with a rich homemade tomato sauce that ties everything together. These peppers are filled with a savory mix of ground meat, rice, herbs, and just enough cheese to make them irresistible.
These stuffed peppers have become a regular dinner at our house, especially during summer when the peppers are in season. I often make a double batch because they reheat so well for lunch the next day. Who doesn’t love having delicious leftovers ready to go?
Why You’ll Love These Stuffed Banana Peppers
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven when you’re ready to eat – perfect for busy weeknight planning.
- Healthy twist on comfort food – Using turkey sausage and loads of vegetables like spinach keeps this dish lighter while still delivering amazing Italian flavors.
- Customizable heat level – You can easily adjust the spiciness by choosing sweet or hot Italian sausage and controlling the amount of cherry peppers you add.
- Perfect portion control – Each stuffed pepper serves as an individual portion, making it easy to serve and store leftovers for quick meals later in the week.
- Restaurant-quality dish – With ingredients like fresh basil, Pecorino Romano, and a homemade tomato sauce, you’re creating a dish that tastes like it came from your favorite Italian restaurant.
What Kind of Banana Peppers Should I Use?
When shopping for banana peppers for this recipe, look for ones that are medium-sized, firm, and bright yellow-green in color. Fresh banana peppers typically range from mild to medium-hot, with Hungarian Wax being a common variety you’ll find at grocery stores or farmers’ markets. Choose peppers that are about 4-6 inches long and have thick walls – these are ideal for stuffing since they’ll hold their shape well during cooking. Before using them, make sure to give them a good rinse and cut a slit lengthwise to remove the seeds and membranes, which will make room for all that delicious filling.
Options for Substitutions
This recipe can be adapted with several easy swaps if you need them:
- Banana peppers: If you can’t find banana peppers, try using poblano peppers or even bell peppers. Just keep in mind that bell peppers are wider, so you’ll need to adjust the filling amount accordingly.
- Turkey sausage: You can swap turkey sausage with pork sausage, ground turkey (add Italian seasonings), or even plant-based sausage for a vegetarian version.
- Frozen spinach: Fresh spinach works too – just cook and drain about 1 pound of fresh spinach first. You could also use frozen kale or Swiss chard as alternatives.
- Pickled cherry peppers: If you can’t find these, try using pepperoncini, pickled jalapeños, or even roasted red peppers for a milder option.
- Pecorino Romano: Parmesan or Grana Padano make good substitutes. For a different flavor, try using aged provolone.
- Whole wheat panko: Regular panko or plain breadcrumbs work fine. You can even crush up some crackers or use ground almonds for a gluten-free option.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed banana peppers is not properly preparing the peppers – make sure to cut them lengthwise and remove all seeds and membranes carefully to avoid any bitter taste or unwanted heat. A common error is skipping the step of squeezing excess water from the thawed spinach, which can make your filling watery and cause the peppers to become mushy during baking. When cooking the sausage filling, avoid breaking it up into pieces that are too small, as larger chunks create better texture and help the filling stay moist. For the best results, don’t overcrowd the baking dish – leave some space between the peppers to allow even cooking and proper sauce distribution, and remember to check the peppers’ tenderness with a fork around the 30-minute mark, as cooking time can vary depending on their size.
What to Serve With Stuffed Banana Peppers?
These savory stuffed peppers pair perfectly with a side of crusty Italian bread or warm garlic bread to help soak up all that delicious tomato sauce. Since the peppers are already packed with meat and veggies, I like to keep the sides simple – a basic green salad with a light vinaigrette dressing works great. For a heartier meal, you could serve these peppers over a bed of cooked pasta (spaghetti or penne work well) or creamy polenta, letting the tomato sauce double as your pasta sauce. If you’re feeding a crowd, add a platter of roasted vegetables like zucchini and eggplant to round out the meal.
Storage Instructions
Keep Fresh: These stuffed banana peppers will stay good in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two as everything melds together! Just make sure to let them cool completely before storing.
Freeze: If you want to make these ahead, you can freeze them for up to 3 months. Place them in a freezer-safe container with the sauce, and when you’re ready to eat, thaw them overnight in the fridge. They might be a bit softer after freezing, but they’ll still taste great!
Make Ahead: You can prep these peppers a day in advance – stuff them and store them covered in the fridge, then add the sauce and bake when you’re ready to serve. This is super helpful when you’re planning a dinner party or just want to get ahead on meal prep.
Warm Up: To reheat, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them, but the oven helps maintain their texture better. Add a splash of water to the sauce if it seems too thick after storing.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 65-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 30-40 g
Ingredients
- 1 can (8 oz) tomato sauce, no salt added
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 8 oz italian turkey sausage (sweet or hot), casings removed (about 2 links)
- 1/3 cup chopped pickled hot cherry peppers, stemmed and seeded
- 1/3 cup sliced fresh basil, plus extra leaves for topping
- 3 tbsp whole-wheat panko crumbs
- 1 tbsp minced garlic
- 2/3 cup grated pecorino romano cheese, separated
- 3 tbsp extra-virgin olive oil, divided
- 8 medium banana peppers (about 1 1/2 lb)
Step 1: Prepare the Baking Dish and Tomato Sauce
- 1 can (8 oz) tomato sauce, no salt added
Position an oven rack about 8 inches from the heat source and preheat your oven to 350°F.
Spread the tomato sauce evenly over the bottom of a 9-by-13-inch broiler-safe baking dish.
Set aside.
Step 2: Make the Sausage and Spinach Filling
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 8 oz Italian turkey sausage (sweet or hot), casings removed (about 2 links)
- 1/3 cup chopped pickled hot cherry peppers, stemmed and seeded
- 1/3 cup sliced fresh basil
- 3 tbsp whole-wheat panko crumbs
- 1 tbsp minced garlic
- 1/3 cup grated Pecorino Romano cheese
- 1 tbsp extra-virgin olive oil
Squeeze as much liquid as possible from the thawed spinach over the sink; this prevents the filling from becoming watery.
Transfer the spinach to a medium bowl and pull apart any clumps.
Add the turkey sausage (casings removed), chopped cherry peppers, sliced basil (reserve some extra leaves for garnish), whole-wheat panko crumbs, minced garlic, 1/3 cup grated Pecorino Romano cheese, and 1 tablespoon of extra-virgin olive oil.
Mix thoroughly with your hands until well combined.
I like to really mix the filling by hand to ensure that all ingredients are evenly distributed.
Step 3: Prepare and Stuff the Banana Peppers
- 8 medium banana peppers (about 1 1/2 lb)
- sausage mixture from Step 2
- prepared baking dish with tomato sauce from Step 1
- 2 tbsp extra-virgin olive oil
Trim and discard the tops from the banana peppers.
Using a small knife, cut a slit lengthwise into each pepper, being careful not to cut all the way through.
Remove and discard the seeds.
Carefully stuff each pepper with about 3 tablespoons of the sausage mixture from Step 2.
Arrange the peppers, slit side down, in the prepared baking dish over the tomato sauce.
Drizzle the remaining 2 tablespoons of olive oil evenly over the stuffed peppers.
Cover the dish tightly with a double layer of foil.
Step 4: Bake, Broil, and Finish the Dish
- 1/3 cup grated Pecorino Romano cheese
Bake the stuffed peppers, covered, for 45 to 50 minutes, or until the peppers are tender.
Remove the foil.
Sprinkle the remaining 1/3 cup of Pecorino Romano cheese evenly over the peppers.
Switch your oven to broil and place the baking dish under the broiler until the cheese is melted and golden brown, about 2 to 3 minutes.
I like to watch closely during broiling to avoid burning the cheese.
Step 5: Garnish and Serve
Remove the baking dish from the oven.
Garnish the hot stuffed peppers with fresh basil leaves if desired, and serve immediately.
