Sometimes, you just need a dish that makes people stop mid-bite and go, “Whoa, what is this?” That, my friend, is exactly what happens when you serve these Stuffed Banana Peppers with Hot Sausage. Whether you’re trying to jazz up weeknight dinners or need a knockout Italian appetizer for your next get-together, these baked beauties will do the trick. They pack a punch without being overwhelming and balance spice with savory, cheesy goodness. And bonus—they’re easier than they look.
Why You’ll Love This Stuffed Banana Peppers Recipe
First off, it’s a simple one-dish wonder. No juggling multiple pans or exotic ingredients. The peppers act like edible little boats, filled to the brim with spicy hot sausage, nestled in a cozy tomato bath, and topped with melty mozzarella. It’s rustic, flavorful, and just the right amount of fancy.
Ingredients
- 8 banana peppers (approx. 500 g)
- 1 lb (450 g) spicy Italian sausage, ground
- ½ cup (60 g) mozzarella cheese
- ½ cup (120 ml) tomato sauce
- 2 tbsp (30 ml) water
- Salt and pepper to taste
How to Make Stuffed Banana Peppers with Hot Sausage
- Preheat your oven to 350°F (175°C).
- Wearing gloves (trust me on this), cut off the tops of your banana peppers. Gently remove the seeds and ribs depending on your spice preference.
- Divide the hot sausage into 8 portions and firmly stuff each pepper. It’s okay if they’re a little overstuffed—think hearty, not tidy.
- In your baking dish, mix half the tomato sauce with water and lay your peppers on top.
- Pour remaining tomato sauce over the peppers, cover with foil, and bake for 40 minutes.
- Carefully remove the foil (hello, steam!) and check if the peppers are tender with a knife.
- Sprinkle mozzarella over each and broil until golden and bubbly.
- Let cool for 10 minutes. Yes, it’s worth the wait.
Tips for Making the Best Baked Peppers
- Spice control: Remove the seeds for a milder bite. Keep some if you’re feeling fiery.
- Gloves are your best friend: Hot peppers and eyes don’t mix.
- Cheese it up: Feel free to add Parmesan or provolone for an extra cheesy kick.
- Make ahead: Stuff the peppers in advance and refrigerate until ready to bake.
From My Kitchen to Yours
These stuffed banana peppers became a staple after a dinner party gone wonderfully right. I whipped them up on a whim with leftover sausage and peppers from the fridge, and they vanished before I could blink. Since then, they’ve become my secret weapon for impromptu guests and cozy Sunday dinners. They’re warm, hearty, and have just enough flair to make you feel like a rockstar in the kitchen.
What to Serve with Stuffed Banana Peppers
These pair beautifully with crusty garlic bread or a chilled glass of Pinot Grigio. If you’re going all out, serve them alongside a simple green salad or buttery mashed potatoes. They also make a killer starter before a classic pasta main.
How to Store Leftovers
Got a few left? Lucky you! Place them in an airtight container and refrigerate for up to 3 days. To reheat, pop them in the oven at 350°F for 10–15 minutes or microwave them (covered) until warm. The flavors deepen overnight, so don’t be surprised if they taste even better the next day.
FAQs
Can I substitute another sausage?
Absolutely! Sweet Italian sausage works great if you want to skip the heat, or try turkey sausage for a lighter touch.
Can I make these ahead?
Yes! Prep them the night before, cover, and refrigerate. Bake fresh when you’re ready to serve.
Are banana peppers hot?
They’re milder than jalapeños. Removing the seeds helps if you’re sensitive to spice.
Can I freeze these?
Sure can! Freeze after baking and cooling. Reheat in the oven straight from the freezer at 350°F for 20–25 minutes.
Dinner Just Got a Whole Lot Spicier
This stuffed banana peppers recipe isn’t just food—it’s a conversation starter. Perfect for spice lovers and cheese fans alike, it’s cozy, satisfying, and company-worthy. Whether you serve it as an Italian appetizer or a stand-alone meal, one thing’s certain: there won’t be leftovers for long.
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Stuffed Banana Peppers with Hot Sausage: A Spicy, Cheesy Crowd-Pleaser
- Total Time: 1 hour 5 minutes
- Yield: 1 hour 5 min4 servingsutes 1x
Description
Stuffed Banana Peppers with Hot Sausage are a spicy, cheesy comfort dish perfect as a flavorful Italian appetizer or a satisfying main. These oven-baked peppers are filled with zesty hot sausage, nestled in tomato sauce, and topped with melty mozzarella for a crowd-pleasing experience.
Ingredients
-
8 banana peppers (approx. 500 g)
-
1 lb (450 g) spicy Italian sausage, ground
-
½ cup (60 g) mozzarella cheese
-
½ cup (120 ml) tomato sauce
-
2 tbsp (30 ml) water
-
Salt and pepper to taste
Instructions
-
Preheat oven to 350°F (175°C).
-
Wearing gloves, cut off the tops of the banana peppers and remove seeds and ribs as preferred.
-
Divide the sausage into 8 equal portions and stuff each pepper.
-
In a baking dish, mix half the tomato sauce with water. Lay peppers on top.
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Pour remaining sauce over the peppers. Cover with foil and bake for 40 minutes.
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Remove foil, check tenderness, and sprinkle mozzarella over each pepper.
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Broil until the cheese is golden and bubbly.
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Let cool for 10 minutes before serving.
Notes
Remove seeds for milder spice or leave some in for heat.
Gloves help avoid skin irritation from peppers.
Parmesan or provolone can be added for extra cheesiness.
Prep ahead and refrigerate overnight if needed.
Great with garlic bread, salad, or mashed potatoes.
Store leftovers up to 3 days in the fridge; reheat in oven or microwave.
Freezer-friendly after baking and cooling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes (plus 5–7 minutes broiling)
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Italian