Stuffed Banana Peppers Recipe

Name: Kayas Stuffed Banana Peppers Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 pieces large banana peppers; 1 cups ground beef (80/20) or ground turkey; 0.5 cups Italian sausage (removed from casings) or additional ground meat; 0.5 cups onion, finely diced; 2 tsp garlic, minced; 1 cups cooked long-grain white rice (or brown rice); 0.25 cups Italian-style breadcrumbs; 2 oz cream cheese, softened; 1 cups shredded mozzarella cheese; 0.25 cups grated Parmesan cheese; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 1 cups tomato sauce or marinara; 1 tbs olive oil; 1 tsp lemon juice (optional, for brightening); 0.5 cups extra shredded mozzarella; 1 tbsp fresh basil or parsley leaves

Inspired by Kaya

Time1h

Serves4

Make Stuffed Banana Peppers Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Peppers

8 pieces large banana peppers

Filling

1 cups ground beef (80/20) or ground turkey

1/2 cups Italian sausage (removed from casings) or additional ground meat

1/2 cups onion, finely diced

2 tsp Garlic, minced

1 cups cooked long-grain white rice (or brown rice)

1/4 cups Italian-style breadcrumbs

2 oz cream cheese, softened

1 cups shredded mozzarella cheese

1/4 cups Grated Parmesan cheese

2 tbsp Fresh parsley, chopped

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

Sauce & Finishing

1 cups tomato sauce or marinara

1 tbs olive oil

1 tsp lemon juice (optional, for brightening)

Optional Garnish

1/2 cups extra shredded mozzarella

1 tbsp fresh basil or parsley leaves

Method

Prepare Peppers

Wash and halve

Preheat oven to 375°F (190°C). Wash the banana peppers, then slice each pepper lengthwise down the middle. Use a small spoon or your fingers to remove seeds and membranes while keeping each half intact (you can also leave them whole and slit one side if preferred). Pat dry with a paper towel.

Lightly brush or rub the cut sides of the peppers with 1 tablespoon olive oil and place them cut-side up in a lightly oiled 9x13 baking dish or similar ovenproof pan.

Make Filling

Cook aromatics and meat

Heat a medium skillet over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until mostly browned, about 6–8 minutes. Drain excess fat if desired, leaving about 1 teaspoon in the pan. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Combine filling ingredients

Reduce heat to low. Transfer the cooked meat mixture to a bowl and let cool 3–5 minutes. Add the cooked rice, breadcrumbs, softened cream cheese, 1 cup shredded mozzarella, 1/4 cup grated Parmesan, chopped parsley, dried oregano, salt, black pepper, and red pepper flakes (if using). Mix thoroughly until a cohesive stuffing forms. Taste and adjust seasoning.

Stuff and Bake

Stuff peppers

Spoon the filling into each pepper half, pressing lightly so the filling is compact and mounded slightly above the pepper edge. Distribute remaining filling evenly.

Add sauce and bake

Spread the tomato sauce (1 cup) across the bottom of the baking dish around the peppers (or spoon a little sauce over each pepper). Sprinkle the optional extra 1/2 cup shredded mozzarella over the stuffed peppers. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes. Remove foil and bake an additional 8–10 minutes until cheese is golden and filling is hot (internal temp ~165°F / 74°C). If you like more browning, broil 1–2 minutes while watching closely.

Once baked, remove from oven and let rest 5 minutes. Drizzle lemon juice over the peppers (optional) and garnish with fresh basil or parsley before serving.