Spicy Grilled Stuffed Banana Peppers

Here’s my go-to recipe for grilled stuffed banana peppers, filled with a savory mix of cheese, Italian sausage, and fresh herbs, all cooked until golden brown on the grill.

These stuffed peppers have become a summer staple at our backyard gatherings. I always make an extra batch because they disappear so quickly, and honestly, they taste even better the next day warmed up for lunch. Who doesn’t love leftovers that taste this good?

What Kind of Banana Peppers Should I Use?

For grilled stuffed banana peppers, you’ll want to look for peppers that are firm, bright yellow, and around 4-6 inches long. Fresh banana peppers are mild and sweet-tasting, with just a hint of heat – they typically rank between 0-500 on the Scoville scale, making them perfect for stuffing. When shopping, pick peppers that feel heavy for their size and have smooth, unblemished skin. If you can’t find fresh banana peppers, Hungarian wax peppers make a good substitute, though they’re usually a bit spicier. Just remember to choose peppers that are similar in size so they’ll cook evenly on the grill.

Options for Substitutions

Let’s talk about what you can swap in this recipe if you need to:

• Banana peppers: If you can’t find banana peppers, try using poblano peppers or even Hungarian wax peppers. Just keep in mind that the heat level might be different, so adjust according to your taste.
• Maldive fish flakes: This is a unique ingredient that gives a special umami flavor. If you can’t find it, try using finely chopped anchovies (about 4-5 fillets) or even fish sauce (2 tablespoons). The taste won’t be exactly the same, but you’ll get that savory punch.
• Sri Lankan curry powder: If you don’t have Sri Lankan curry powder, you can use regular curry powder mixed with a pinch of cinnamon and cardamom. Or try garam masala with a bit of extra turmeric – though the flavor profile will be slightly different.
• Lime juice: Lemon juice works just as well here, using the same amount.
• Oil: Any neutral cooking oil will work fine – vegetable, canola, or even light olive oil are all good options.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling stuffed banana peppers is managing the heat – too high and the peppers will char before the filling cooks, too low and they’ll become mushy instead of tender-crisp. A medium heat setting and frequent turning is your best approach for perfectly grilled peppers. The second common mistake is not preparing the peppers properly – be sure to make a lengthwise slit and remove the seeds and membranes carefully without tearing the pepper, as this helps control the heat level and ensures even cooking. When stuffing the peppers, avoid overpacking the filling, as this can lead to the mixture spilling out during grilling – instead, leave a small gap at the top to allow for the filling to expand. For the best flavor development, let the stuffed peppers rest for 5-10 minutes after grilling, which allows the Maldive fish and curry flavors to fully meld together.

What to Serve With Stuffed Banana Peppers?

These Sri Lankan-style stuffed banana peppers make a fantastic side dish, but they can easily become the star of your meal with the right accompaniments. A bowl of steamed basmati or jasmine rice works perfectly to balance out the spicy and savory flavors of the peppers. I like to serve these with a cooling cucumber raita or yogurt sauce on the side to help tame the heat. For a complete meal, you could add some grilled chicken or fish, or keep it vegetarian with some yellow lentil dahl – both options will complement the curry spices in the peppers really well.

Storage Instructions

Keep Fresh: These grilled stuffed banana peppers are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container in the fridge. They’ll stay good for up to 3 days, though the peppers might soften a bit over time.

Make Ahead: Want to prep these in advance? You can stuff the peppers and keep them uncooked in the fridge for up to 24 hours before grilling. Just cover them well with plastic wrap or put them in a sealed container. This is super handy when you’re planning a BBQ or dinner party!

Warm Up: To enjoy leftover stuffed peppers, just pop them in a preheated oven at 350°F for about 10-12 minutes, or until they’re heated through. You can also give them a quick zap in the microwave, but the texture might not be quite as nice as the oven method.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 300-350
• Protein: 15-20 g
• Fat: 15-20 g
• Carbohydrates: 40-50 g

Ingredients

• 12 banana peppers, small to medium
• 2 cups onions, finely chopped
• 1/4 cup maldive fish flakes
• 1 tsp roasted sri lankan curry powder
• 1/2 tsp salt
• 1/2 tsp lime juice
• 2 tsp cooking oil
• Salt and black pepper for sprinkling

Step 1: Prepare the Banana Peppers

• 12 banana peppers, small to medium

Wash the banana peppers thoroughly.

Using a sharp knife, make a long slit in each pepper and carefully remove the seeds.

I highly recommend wearing gloves during this process to avoid skin irritation from the peppers.

If your banana peppers are very fresh and tend to break easily, blanch them in hot water for a few seconds just to soften them, then drain.

Step 2: Make the Spicy Onion Filling

• 2 cups onions, finely chopped
• 1/4 cup Maldive fish flakes
• 1 tsp roasted Sri Lankan curry powder
• 1/2 tsp salt
• 1/2 tsp lime juice

In a mixing bowl, combine the finely chopped onions, Maldive fish flakes, roasted Sri Lankan curry powder, salt, and lime juice.

Use your hands to thoroughly mix and gently crush the onions with your fingers to help release their flavors.

I find that handling the onions this way draws out their sweetness and helps the filling blend together better.

Prepare this filling only when ready to stuff the peppers, as letting it sit may make it watery.

Step 3: Stuff the Banana Peppers

• prepared banana peppers from Step 1
• onion filling from Step 2

Using your hands (with gloves), gently fill each slit banana pepper with the spicy onion mixture from Step 2.

Be careful not to overstuff to avoid tearing the peppers.

Press the filling in lightly to ensure it stays inside while cooking.

Step 4: Pan-Fry the Stuffed Peppers

• 2 tsp cooking oil
• stuffed banana peppers from Step 3
• salt and black pepper for sprinkling

Heat the cooking oil in a large pan over medium heat.

Arrange the stuffed banana peppers in the pan, leaving space between each one.

Sprinkle salt and black pepper over the top of the peppers.

Let one side brown for 3-4 minutes, then carefully flip each pepper and cook the other side until nicely browned and the peppers are tender.

For an extra bit of flavor, I sometimes add a splash more lime juice after cooking.