Banana Peppers Recipe

Prepare peppers

Preheat oven to 375°F (190°C). Rinse banana peppers, trim stem ends and slice each pepper lengthwise, leaving a hinge so they open like a boat (alternatively halve and remove seeds). Remove seeds and membranes as desired for less heat. Place peppers on a parchment-lined baking sheet.

Make filling

In a medium bowl combine ricotta, shredded mozzarella, grated parmesan, beaten egg, chopped parsley, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Mix until evenly combined and slightly fluffy. Taste and adjust seasoning.

Stuff peppers

Using a spoon, fill each prepared pepper with the cheese mixture, pressing gently so filling is compact and mounded slightly above the pepper edges. Reserve any extra filling for spreading on focaccia if desired.

Cook aromatics

In a small saucepan heat 1 tablespoon olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Simmer sauce

Stir in crushed tomatoes and tomato paste until smooth. Add dried oregano, dried basil, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat.

Assemble sauce base

Spoon about 1–2 tablespoons of the warm red sauce into the bottom of the baking dish or onto individual plates where peppers will be placed; reserve the remainder for serving.

Bake peppers

Place the sauce-lined baking dish in the preheated 375°F oven. Arrange the stuffed banana peppers on top of the sauce. Sprinkle the 1/2 cup extra shredded mozzarella evenly over the peppers. Bake 18–22 minutes, until cheese is melted and starting to brown and peppers are tender but still hold shape.

Prepare focaccia

While peppers bake, brush focaccia slices lightly with 1 tablespoon olive oil and sprinkle chopped rosemary and a pinch of salt flakes if using. Warm in the oven on a separate rack for 6–8 minutes (or toast in a skillet) until slightly crisp and warmed through.

Remove peppers from oven. Let rest 2 minutes. Transfer peppers to a serving platter or individual plates with focaccia slices alongside. Spoon additional house red sauce over or around peppers. Garnish with fresh basil leaves and a light sprinkle of red pepper flakes if desired.

Serve warm: encourage guests to use focaccia to scoop up melted cheese and sauce. Leftovers can be refrigerated (covered) up to 3 days; reheat gently in a 350°F oven until warmed through.