Ready to turn up the heat in your kitchen? These 20 spicy stuffed banana pepper recipes are perfect for home cooks looking to add some fiery excitement to their meals. From cheesy appetizers to protein-packed mains, you’ll find creative ways to transform these vibrant peppers into unforgettable dishes that will have everyone asking for seconds. Let’s dive into these mouthwatering recipes that promise to spice up your cooking routine!
Cheesy Stuffed Banana Peppers with Ground Beef
Vividly remembering the first time I encountered these peppers at a summer potluck, their golden-brown curves holding such savory promise, I find myself returning to this recipe whenever I need comfort that feels both special and simple.
Ingredients
Banana peppers – 8
Ground beef – 1 lb
Shredded mozzarella cheese – 1 cup
Breadcrumbs – ½ cup
Egg – 1
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Garlic powder – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Cut each banana pepper lengthwise, then carefully remove all seeds and membranes using a small spoon.
3. In a large bowl, combine the ground beef, breadcrumbs, egg, salt, black pepper, and garlic powder with your hands until fully mixed.
4. Gently stuff each pepper cavity with the beef mixture, pressing lightly to fill completely without overpacking.
5. Arrange the stuffed peppers in a single layer in a baking dish.
6. Drizzle the olive oil evenly over the peppers.
7. Bake for 25 minutes at 375°F until the beef is fully cooked and peppers begin to soften.
8. Remove the dish from the oven and sprinkle the shredded mozzarella cheese evenly over each pepper.
9. Return to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly with golden spots.
10. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Hearty and satisfying, these peppers offer a wonderful contrast between the tender, slightly sweet pepper walls and the savory, cheesy beef filling. The melted mozzarella creates a stretchy, golden blanket that makes each bite feel indulgent. Try serving them alongside a simple arugula salad or over creamy polenta to soak up the flavorful juices.
Mediterranean Stuffed Banana Peppers with Feta and Olives
As I stand at my kitchen counter, the afternoon light warming the wooden surface, I find myself drawn to these curved peppers waiting patiently. There’s something quietly satisfying about preparing food that asks for your full attention, that unfolds slowly like a thoughtful conversation.
Ingredients
Banana peppers – 8
Feta cheese – 1 cup
Kalamata olives – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact to create a boat shape.
3. Use a small spoon to scrape out all seeds and membranes from each pepper half. Tip: Wearing kitchen gloves prevents oil from the peppers irritating your skin.
4. Crumble the feta cheese into a medium mixing bowl.
5. Finely chop the kalamata olives and add them to the feta.
6. Add 1 tablespoon of olive oil, salt, and black pepper to the cheese mixture.
7. Gently stir all filling ingredients until just combined. Tip: Don’t overmix—keeping the feta somewhat chunky creates lovely texture variation.
8. Spoon the filling evenly into each prepared pepper half, mounding it slightly.
9. Arrange stuffed peppers in a single layer on your prepared baking sheet.
10. Drizzle remaining 1 tablespoon of olive oil over the peppers.
11. Bake at 375°F for 18-22 minutes until peppers are tender and filling is lightly golden. Tip: Rotate the baking sheet halfway through for even cooking.
12. Remove from oven and let rest for 5 minutes before serving. What emerges from the oven carries the warmth of Mediterranean sun—creamy feta melting into briny olives, all cradled by peppers that soften just enough to yield gently to your fork. Try serving them alongside grilled fish or scattered over a simple grain salad, where their savory juices mingle beautifully with other elements.
Spicy Sausage and Rice Stuffed Banana Peppers
Yesterday’s farmers market left me with more banana peppers than I knew what to do with, their sunny yellow curves begging for purpose beyond mere pickling. Today, I found myself filling their hollow bellies with a simple but soulful mixture that reminds me why humble ingredients often make the most comforting meals. The gentle heat of the sausage and the soft give of the rice create a harmony that feels like a quiet afternoon well spent.
Ingredients
Banana peppers – 8 large
Spicy Italian sausage – 1 lb
Cooked white rice – 1 ½ cups
Shredded mozzarella cheese – 1 cup
Olive oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Cut a slit lengthwise along one side of each banana pepper, leaving the stem intact.
3. Use a small spoon to carefully scrape out all seeds and membranes from inside each pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
5. Remove spicy Italian sausage from its casing and add it to the hot skillet.
6. Cook the sausage for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
7. Transfer the cooked sausage to a medium bowl using a slotted spoon, leaving any excess grease behind in the skillet.
8. Add 1 ½ cups cooked white rice and ½ tsp salt to the bowl with the sausage.
9. Stir the mixture until the rice is evenly coated with the sausage’s rendered fat and seasoning.
10. Gently fold in ½ cup shredded mozzarella cheese until just combined.
11. Spoon the sausage and rice mixture into each prepared banana pepper, filling them generously but without overpacking.
12. Arrange the stuffed peppers in a single layer in a baking dish just large enough to hold them snugly.
13. Sprinkle the remaining ½ cup shredded mozzarella cheese evenly over the tops of the peppers.
14. Bake at 375°F for 25-30 minutes until the peppers have softened and the cheese is golden and bubbly.
15. Remove from oven and let rest for 5 minutes before serving. Under that golden cheese blanket, the peppers become tender vessels holding the savory filling that somehow tastes both rustic and elegant. I love serving these alongside a simple green salad, the cool crispness providing perfect contrast to the warm, gently spiced interior, or slicing them crosswise to reveal their beautiful layered pattern on a platter for sharing.
Vegetarian Quinoa Stuffed Banana Peppers
Kind of quietly, in the soft afternoon light of my kitchen, I find myself drawn to these curved banana peppers, their gentle yellow curves holding space for something simple and nourishing. There’s a quiet comfort in preparing them, a slow ritual of filling and baking that feels like a gentle pause in the day.
Ingredients
– Banana peppers – 6
– Quinoa – 1 cup
– Vegetable broth – 2 cups
– Black beans – 1 (15 oz) can, rinsed
– Cumin – 1 tsp
– Smoked paprika – ½ tsp
– Salt – ¾ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
3. Combine the rinsed quinoa and 2 cups of vegetable broth in a medium saucepan.
4. Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the broth is fully absorbed.
5. Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes to steam and fluff.
6. While quinoa rests, slice each banana pepper in half lengthwise and carefully scoop out the seeds and membranes with a small spoon.
7. In a large mixing bowl, combine the cooked quinoa, 1 can of rinsed black beans, 1 tsp cumin, ½ tsp smoked paprika, and ¾ tsp salt.
8. Gently stir the mixture until all ingredients are evenly distributed.
9. Spoon the quinoa filling evenly into each banana pepper half, pressing lightly to pack it in.
10. Arrange the stuffed peppers in a single layer in a 9×13 inch baking dish.
11. Drizzle 2 tbsp olive oil evenly over the tops of the peppers.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and continue baking for another 10 minutes until the pepper edges begin to lightly brown.
14. Let the peppers rest in the baking dish for 5 minutes before serving to allow the filling to set.
Here, the tender peppers give way to a fluffy, spiced quinoa filling that carries the earthy warmth of cumin and smoked paprika. I love serving these alongside a simple green salad or with a dollop of cool Greek yogurt for contrast, letting the gentle flavors settle into the evening.
Cream Cheese and Bacon Stuffed Banana Peppers
Gently, as autumn settles in and the air turns crisp, I find myself craving these little pockets of comfort—the kind that fill the kitchen with warmth and the heart with quiet satisfaction. There’s something deeply soothing about preparing stuffed peppers, each one a small, savory promise of creamy, smoky goodness that feels like a gentle embrace on a cool evening.
Ingredients
Banana peppers – 8
Cream cheese – 8 oz
Bacon – 6 slices, cooked and crumbled
Shredded cheddar cheese – ½ cup
Olive oil – 1 tbsp
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice each banana pepper lengthwise, from stem to tip.
3. Use a small spoon to scrape out all seeds and membranes from inside each pepper half.
4. In a medium bowl, combine the cream cheese, crumbled bacon, shredded cheddar cheese, salt, and black pepper.
5. Mix the filling with a spatula until fully blended and smooth.
6. Spoon the cream cheese mixture evenly into each pepper half, filling them just to the top without overstuffing.
7. Arrange the stuffed peppers in a single layer on a baking sheet.
8. Drizzle the olive oil lightly over the tops of the peppers.
9. Place the baking sheet in the preheated oven and bake for 18–20 minutes.
10. Rotate the baking sheet halfway through baking to ensure even cooking.
11. Remove the peppers from the oven when the filling is bubbly and the pepper edges are slightly charred.
12. Let the peppers rest on the baking sheet for 5 minutes before serving. When slicing peppers, wear gloves to avoid skin irritation from the oils. For extra crispiness, place the peppers on a wire rack set over the baking sheet. If the filling is too firm to mix easily, let the cream cheese sit at room temperature for 15 minutes first.
With their tender-crisp shells giving way to that molten, smoky center, these peppers offer a beautiful contrast in every bite. I love serving them alongside a simple green salad or tucked into crusty bread for a heartier meal, each one a little reminder that the best comforts often come in small, unexpected packages.
Greek-Inspired Stuffed Banana Peppers with Lamb
Remembering how my grandmother would hum Greek melodies while cooking, I find myself drawn to these banana peppers today, their gentle curves promising comfort in every stuffed bite. Really, there’s something quietly meditative about preparing food that carries generations in its flavors, each ingredient a story waiting to be shared. Resting my hands on the cool counter, I gather what we’ll need for this simple, heartfelt meal.
Ingredients
– Banana peppers – 6
– Ground lamb – 1 lb
– Cooked rice – 1 cup
– Feta cheese – ½ cup, crumbled
– Olive oil – 2 tbsp
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon juice – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the banana peppers and carefully remove the seeds and membranes.
3. In a mixing bowl, combine the ground lamb, cooked rice, crumbled feta cheese, dried oregano, salt, and black pepper.
4. Gently stuff each banana pepper with the lamb mixture, filling them just to the top without overpacking.
5. Drizzle the stuffed peppers with olive oil and place them upright in a baking dish.
6. Bake the peppers at 375°F for 35 minutes, or until the lamb is fully cooked and the peppers are tender.
7. Remove the peppers from the oven and drizzle them with lemon juice.
8. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.
Tip: For even cooking, choose banana peppers that are similar in size and stand upright in your baking dish.
Tip: If the peppers wobble, create a stable base by placing a thin layer of uncooked rice in the bottom of the baking dish before adding the peppers.
Tip: To check if the lamb is done, insert an instant-read thermometer into the center of the stuffing—it should read 160°F.
The tender peppers give way to a savory, spiced filling that’s brightened by the tang of feta and lemon. This dish pairs beautifully with a simple Greek salad or tucked into warm pita bread for a handheld meal that feels both rustic and refined.
Mexican Stuffed Banana Peppers with Black Beans and Corn
Vividly remembering the warmth of my grandmother’s kitchen, I find myself drawn back to these simple stuffed peppers that carry both comfort and celebration in every bite. There’s something deeply satisfying about the way the sweet peppers cradle the hearty filling, creating a dish that feels like home yet tastes like fiesta.
Ingredients
Banana peppers – 8
Black beans – 1 can (15 oz)
Corn – 1 cup
Shredded Monterey Jack cheese – 1 cup
Olive oil – 2 tbsp
Chili powder – 1 tsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact to create a boat shape.
3. Use a small spoon to scrape out all seeds and membranes from each pepper half.
4. Rinse and drain the black beans thoroughly in a colander until the water runs clear.
5. In a medium bowl, combine the black beans, corn, ¾ cup of shredded cheese, chili powder, and salt.
6. Gently mix the filling with a spatula until all ingredients are evenly distributed.
7. Spoon the bean and corn mixture evenly into each prepared pepper half, mounding slightly.
8. Arrange the stuffed peppers in a single layer on your prepared baking sheet.
9. Drizzle olive oil lightly over the tops of all stuffed peppers.
10. Sprinkle the remaining ¼ cup of cheese evenly over the pepper filling.
11. Bake at 375°F for 20-25 minutes until the peppers are tender and the cheese is golden and bubbly.
12. Remove from oven and let rest for 5 minutes before serving to allow the filling to set.
Knowing how the roasted peppers soften to almost melt in your mouth while the filling maintains its satisfying texture makes this dish particularly memorable. The slight char on the pepper edges contrasts beautifully with the creamy beans and sweet corn bursts, creating layers of flavor that dance between smoky, sweet, and savory. Try serving them alongside a simple avocado salad or crumbling some tortilla chips over the top for added crunch.
Stuffed Banana Peppers with Italian Sausage and Mozzarella
Unfolding these banana peppers feels like opening little green packages, each one holding the promise of savory sausage and melting cheese within its curved walls. There’s something quietly satisfying about preparing stuffed peppers, the way your hands work slowly, carefully hollowing out each vessel before filling them with warmth and flavor. It’s a recipe that asks for patience, rewarding you with pockets of comfort that hold both texture and memory in every bite.
Ingredients
Banana peppers – 8 large
Italian sausage – 1 lb
Mozzarella cheese – 1 cup, shredded
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, creating an opening while keeping the stem intact.
3. Use a small spoon to scrape out all seeds and membranes from inside each pepper.
4. Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute until shimmering.
5. Remove Italian sausage from casing and crumble into the hot skillet.
6. Cook sausage for 6-8 minutes, breaking it into small pieces with a spatula until no pink remains.
7. Drain excess grease from the cooked sausage using a slotted spoon.
8. Let sausage cool for 5 minutes until safe to handle.
9. Combine cooled sausage with shredded mozzarella in a medium bowl.
10. Season the mixture with salt and black pepper, stirring gently to distribute evenly.
11. Spoon the sausage and cheese mixture into each prepared pepper, filling generously but not overflowing.
12. Arrange stuffed peppers in a single layer on your prepared baking sheet.
13. Drizzle remaining tablespoon of olive oil evenly over the peppers.
14. Bake at 375°F for 20-25 minutes until peppers are tender and cheese is golden and bubbly.
15. Remove from oven and let rest for 5 minutes before serving.
They emerge from the oven with the peppers softened to a delicate tenderness that gives way to the hearty sausage filling. The mozzarella melts into creamy pockets that contrast beautifully with the slight heat from the pepper walls. Try serving them over a bed of polenta to catch any escaping cheese, or slice them crosswise to reveal their striped interior as an appetizer that tells its own story.
Low-Carb Stuffed Banana Peppers with Turkey and Spinach
A quiet afternoon finds me in the kitchen, drawn to the gentle rhythm of preparing something nourishing and simple, letting my hands work while my mind wanders through the quiet corners of the day.
Ingredients
Banana peppers – 6
Ground turkey – 1 lb
Spinach – 2 cups
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each banana pepper lengthwise, then use a small spoon to carefully scrape out all seeds and membranes.
3. Heat 1 tbsp olive oil in a skillet over medium heat until it shimmers.
4. Add 1 lb ground turkey to the skillet, breaking it apart with a spatula into small crumbles.
5. Cook the turkey for 6-8 minutes, stirring occasionally, until no pink remains.
6. Add 2 cups spinach to the skillet and cook for 2 minutes, just until wilted.
7. Sprinkle ½ tsp salt and ¼ tsp black pepper over the turkey and spinach mixture, stirring to combine evenly.
8. Remove the skillet from heat and let the filling cool for 5 minutes to prevent the peppers from becoming soggy.
9. Spoon the turkey and spinach mixture evenly into the hollowed banana peppers, packing it gently without overfilling.
10. Arrange the stuffed peppers on the prepared baking sheet in a single layer.
11. Bake at 375°F for 20-25 minutes until the pepper edges begin to caramelize and the filling is heated through.
12. Let the peppers rest for 3 minutes before serving to allow the flavors to settle.
Really, the tender pepper gives way to the savory filling with such quiet satisfaction—the slight crunch at the edges contrasting beautifully with the soft, herb-kissed turkey inside. They’re lovely served alongside a simple salad or tucked into lunch containers, still delicious at room temperature.
Stuffed Banana Peppers with Tuna and Breadcrumbs
Sometimes the simplest ingredients, when combined thoughtfully, create something quietly extraordinary. Stuffed banana peppers with tuna and breadcrumbs feel like a gentle whisper of comfort, a humble dish that somehow fills the kitchen with more warmth than you’d expect from such modest beginnings. It’s the kind of meal that reminds you how satisfying uncomplicated food can be when prepared with care.
Ingredients
Banana peppers – 6
Tuna – 1 can (5 oz)
Breadcrumbs – ½ cup
Parmesan cheese – ¼ cup
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the tops off 6 banana peppers and carefully remove the seeds and membranes using a small knife.
3. Mince 2 cloves of garlic finely to ensure even distribution throughout the filling.
4. Drain 1 can of tuna thoroughly, pressing out excess liquid with a fork to prevent a soggy filling.
5. In a medium bowl, combine the drained tuna, ½ cup breadcrumbs, ¼ cup Parmesan cheese, minced garlic, ½ tsp salt, and ¼ tsp black pepper.
6. Mix the filling ingredients until evenly incorporated, being careful not to overwork the tuna.
7. Gently stuff each banana pepper with the tuna mixture, using a small spoon to pack it firmly but not tightly.
8. Arrange the stuffed peppers on the prepared baking sheet in a single layer, ensuring they don’t touch.
9. Drizzle 2 tbsp olive oil evenly over the peppers to help them crisp and brown beautifully.
10. Bake at 375°F for 25-30 minutes until the peppers are tender and the filling is golden brown.
11. Remove from oven and let rest for 5 minutes before serving to allow the filling to set properly.
Now the peppers emerge tender yet still holding their shape, the tuna filling moist and savory against the gentle heat of the pepper walls. They’re wonderful served warm with a simple green salad, or you might try them at room temperature the next day, when the flavors have deepened and melded together even more beautifully.
Garlic Butter Shrimp Stuffed Banana Peppers
Beneath the quiet hum of the kitchen light, some evenings call for a recipe that feels like a gentle embrace, something simple yet deeply comforting to prepare with slow, deliberate hands. This dish of garlic butter shrimp stuffed into sweet banana peppers is just that—a quiet meditation in cooking where each step unfolds with intention. It’s the kind of meal that fills the room with warmth, both from the oven and from the heart.
Ingredients
Banana peppers – 6 large
Shrimp – 1 lb, peeled and deveined
Butter – 4 tbsp
Garlic – 4 cloves, minced
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each banana pepper lengthwise, then use a small spoon to carefully scoop out the seeds and membranes.
3. In a skillet over medium heat, melt 2 tablespoons of butter until it bubbles gently.
4. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
5. Tip: Toasting the garlic lightly unlocks its flavor without bitterness, so keep the heat steady.
6. Add the shrimp to the skillet and cook for 2 minutes per side, until they turn pink and opaque.
7. Remove the skillet from heat and let the shrimp cool for 5 minutes.
8. Chop the cooked shrimp into small, bite-sized pieces.
9. In a mixing bowl, combine the chopped shrimp, remaining 2 tablespoons of butter, salt, and black pepper.
10. Stuff each prepared banana pepper generously with the shrimp mixture, pressing it in firmly.
11. Tip: Packing the filling tightly helps the peppers hold their shape during baking.
12. Arrange the stuffed peppers in a single layer on the prepared baking sheet.
13. Bake for 18–20 minutes, until the peppers are tender and the edges begin to lightly brown.
14. Tip: For extra crispness, broil the peppers for the final 2 minutes, watching closely to avoid burning.
15. Remove the baking sheet from the oven and let the peppers rest for 3 minutes before serving.
A buttery richness seeps into the tender peppers, yielding a subtle crunch with each bite, while the shrimp remains juicy and infused with garlic. Serve these alongside a crisp green salad or over a bed of fluffy rice to soak up the savory drippings, turning a simple dish into a quietly memorable meal.
Stuffed Banana Peppers with Ricotta and Herbs
Falling into the rhythm of a quiet afternoon, I find myself drawn to the simple comfort of preparing these peppers, their gentle curves waiting to be filled with soft cheese and garden herbs. There’s something meditative about hollowing them out, spooning in the creamy mixture, and watching them roast until tender and blistered. It’s a humble dish that feels like a warm embrace on a slow day.
Ingredients
Banana peppers – 8
Ricotta cheese – 1 cup
Parmesan cheese – ¼ cup
Fresh basil – 2 tbsp
Fresh oregano – 1 tbsp
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each banana pepper lengthwise, stopping just before the stem to keep them intact.
3. Use a small spoon to scrape out all seeds and membranes from inside each pepper.
4. Mince the garlic cloves finely with a sharp knife to release their full flavor.
5. Chop the fresh basil and oregano leaves until they are finely shredded.
6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, chopped basil, chopped oregano, salt, and black pepper.
7. Mix the cheese and herb filling with a fork until everything is evenly incorporated.
8. Spoon the filling mixture into each prepared pepper, dividing it evenly among all 8 peppers.
9. Drizzle the stuffed peppers with olive oil, making sure to coat the tops lightly.
10. Arrange the peppers in a single layer on the prepared baking sheet.
11. Bake at 375°F for 20-25 minutes, until the peppers are tender and the filling is lightly golden.
12. Remove the peppers from the oven and let them rest for 5 minutes before serving.
A warm, creamy center gives way to tender pepper walls that still hold their shape beautifully. The herbs mingle with the mild ricotta, creating a comforting balance in every bite. Try serving them alongside crusty bread to soak up any escaped cheese, or chop them over a simple green salad for a light lunch.
Buffalo Chicken Stuffed Banana Peppers
Wandering through the farmers market this morning, I found myself drawn to the vibrant yellow banana peppers, their curved forms whispering possibilities of warmth and comfort on this crisp autumn day. Sometimes the simplest ingredients hold the most potential for transformation, waiting patiently for just the right combination to unlock their magic. Today, that magic comes in the form of spicy, creamy buffalo chicken nestled inside these gentle pepper vessels.
Ingredients
Banana peppers – 8 medium
Cooked chicken – 2 cups, shredded
Cream cheese – 8 oz, softened
Buffalo sauce – ½ cup
Shredded cheddar cheese – 1 cup
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact, then use a small spoon to remove all seeds and membranes.
3. In a medium bowl, combine the shredded chicken, softened cream cheese, and buffalo sauce until fully incorporated.
4. Spoon the chicken mixture evenly into each prepared pepper half, mounding it slightly above the pepper edges.
5. Sprinkle shredded cheddar cheese generously over each stuffed pepper.
6. Bake at 375°F for 20-25 minutes until the peppers have softened and the cheese is golden and bubbly.
7. Let the peppers rest for 5 minutes before serving to allow the filling to set properly.
Really, the contrast between the tender pepper walls and the creamy, spicy filling creates something quite special. That first bite releases a gentle heat that builds slowly, while the melted cheese provides a comforting richness. Try serving these alongside cool ranch dressing for dipping, or crumble them over a bed of greens for an unexpected salad topping that transforms an ordinary meal.
Stuffed Banana Peppers with Chorizo and Manchego Cheese
Perhaps there’s something quietly comforting about hollowing out peppers, filling their curved shells with spiced meat and melting cheese, then baking them until the kitchen smells like a warm afternoon. It’s a simple ritual, one that slows the hands and settles the mind, turning a few humble ingredients into something deeply satisfying. These stuffed banana peppers feel like a small, savory gift you make for yourself, golden and bubbling straight from the oven.
Ingredients
Banana peppers – 8
Chorizo – ½ lb
Manchego cheese – 1 cup, shredded
Olive oil – 1 tbsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice each banana pepper lengthwise, then use a small spoon to scrape out all seeds and membranes.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat for 1 minute.
4. Add ½ lb of chorizo to the skillet, breaking it up with a spatula.
5. Cook the chorizo for 6–8 minutes, stirring occasionally, until it is fully browned and no longer pink.
6. Remove the skillet from heat and drain any excess grease.
7. Stir 1 cup of shredded Manchego cheese into the cooked chorizo until evenly combined.
8. Sprinkle ½ teaspoon of salt over the pepper halves, coating the inside of each.
9. Spoon the chorizo and cheese mixture evenly into each pepper half, packing it gently.
10. Arrange the stuffed peppers in a single layer in a baking dish.
11. Bake at 375°F for 18–20 minutes, until the peppers are tender and the cheese is golden and bubbly.
12. Let the peppers rest for 3 minutes before serving.
The baked peppers are tender yet retain a slight bite, while the filling is richly spiced from the chorizo and creamy from the melted Manchego. Serve them alongside a crisp green salad or over a bed of cilantro-lime rice to balance their warmth. Leftovers reheat beautifully, the flavors deepening overnight, making them just as good the next day.
Stuffed Banana Peppers with Pulled Pork and BBQ Sauce
Evenings like this, with the golden light fading slowly, make me crave something that bridges summer’s brightness with autumn’s comfort. These stuffed peppers do just that, holding warmth and smoke in their tender shells. There’s a quiet satisfaction in preparing them, each step a small meditation.
Ingredients
Banana peppers – 6
Pulled pork – 2 cups
BBQ sauce – ½ cup
Shredded cheddar cheese – ¾ cup
Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Slice each banana pepper lengthwise, keeping the stem intact.
3. Use a small spoon to scrape out all seeds and membranes from each pepper half.
4. Brush the outside of each pepper half lightly with olive oil.
5. Mix the pulled pork with BBQ sauce in a medium bowl until fully coated.
6. Spoon the pork mixture evenly into each pepper half, filling them just to the top edge.
7. Sprinkle shredded cheddar cheese generously over the filled peppers.
8. Arrange the stuffed peppers in a single layer on a baking sheet lined with parchment paper.
9. Bake at 375°F for 18–22 minutes, until peppers are tender when pierced with a fork and cheese is bubbly and golden.
10. Let the peppers rest on the baking sheet for 3–4 minutes before serving.
Gently pulling apart a pepper reveals the smoky pork, its edges caramelized from the oven’s heat. The cheese forms a delicate crust that gives way to the pepper’s slight crunch, while the BBQ sauce mingles with natural juices in the bottom of each bite. Serve them alongside cornbread to soak up those extra sauces, or slice them crosswise for pretty, layered appetizers that showcase the filling.
Stuffed Banana Peppers with Crab and Cream Cheese
Sometimes the simplest ingredients, when given a little care, can transform into something quietly spectacular. Stuffed banana peppers with crab and cream cheese feel like one of those recipes—a gentle folding of sweet, spicy, and creamy into a single, comforting bite that’s perfect for a slow evening.
Ingredients
Banana peppers – 6
Cream cheese – 8 oz
Crab meat – 1 cup
Breadcrumbs – ½ cup
Olive oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each banana pepper lengthwise, then use a small spoon to carefully scrape out all seeds and membranes.
3. In a medium bowl, combine the cream cheese, crab meat, breadcrumbs, and salt until fully mixed.
4. Spoon the crab and cream cheese mixture evenly into each pepper half, gently pressing to fill completely.
5. Drizzle the stuffed peppers with olive oil, making sure each one is lightly coated.
6. Bake for 20–25 minutes, until the peppers are tender and the filling is golden brown on top.
7. Let the peppers rest for 5 minutes on the baking sheet before serving to allow the filling to set.
Now, the creamy, delicate crab filling melts into the tender, slightly spicy pepper, creating a lovely contrast in both texture and flavor. They’re wonderful served warm alongside a crisp green salad or as a standout appetizer for a small gathering.
Stuffed Banana Peppers with Goat Cheese and Sun-Dried Tomatoes
Sometimes, the simplest ingredients can create the most comforting meals, especially when you take the time to prepare them with care. Stuffed banana peppers, with their gentle heat and tender flesh, become something truly special when filled with creamy goat cheese and sweet sun-dried tomatoes. There’s a quiet satisfaction in transforming these humble components into a dish that feels both rustic and refined.
Ingredients
Banana peppers – 6
Goat cheese – 4 oz
Sun-dried tomatoes in oil – ¼ cup
Breadcrumbs – ½ cup
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice each banana pepper lengthwise, keeping the stem intact.
3. Use a small spoon to carefully scrape out all seeds and membranes from each pepper half.
4. Chop the sun-dried tomatoes into small, uniform pieces.
5. In a medium bowl, combine the goat cheese, chopped sun-dried tomatoes, breadcrumbs, salt, and black pepper.
6. Mix the filling ingredients thoroughly with a fork until well incorporated.
7. Spoon the filling mixture evenly into each prepared pepper half, pressing gently to pack it in.
8. Arrange the stuffed peppers in a single layer in a baking dish.
9. Drizzle the olive oil evenly over the tops of all the stuffed peppers.
10. Bake at 375°F for 25-30 minutes, until the peppers are tender and the filling is lightly golden.
11. Remove from the oven and let the peppers rest for 5 minutes before serving.
Let these peppers cool just enough to handle, revealing their softened texture that yields easily to a fork. The creamy goat cheese mellows the pepper’s gentle heat, while the sun-dried tomatoes add bursts of concentrated sweetness. Consider serving them alongside crusty bread to soak up the flavorful oils, or slice them over a simple green salad for a complete meal.
Stuffed Banana Peppers with Ground Chicken and Pesto
Holding these vibrant peppers in my hands today, I feel drawn to their gentle curves and the quiet promise of transformation. There’s something deeply comforting about preparing stuffed peppers—the careful hollowing, the patient filling, the slow baking that fills the kitchen with warmth. It’s a simple ritual that feels like coming home to myself, one deliberate step at a time.
Ingredients
Banana peppers – 8
Ground chicken – 1 lb
Pesto – ½ cup
Breadcrumbs – ¼ cup
Parmesan cheese – ¼ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the banana peppers and remove the seeds and membranes.
3. In a large bowl, combine the ground chicken, pesto, breadcrumbs, Parmesan cheese, salt, and black pepper.
4. Mix the ingredients thoroughly with your hands until fully incorporated.
5. Spoon the chicken mixture into each banana pepper, packing it gently but firmly.
6. Arrange the stuffed peppers in a baking dish.
7. Drizzle the olive oil evenly over the peppers.
8. Bake for 25-30 minutes until the peppers are tender and the filling reaches 165°F internally.
9. Let the peppers rest for 5 minutes before serving. As the peppers bake, their skins will blister slightly—this is normal and adds to the final texture. When testing the filling temperature, insert the thermometer into the center of the thickest pepper for an accurate reading. The brief resting period allows the juices to redistribute, making the peppers easier to handle and more flavorful.
After baking, these peppers emerge with a wonderful contrast between the softened vegetable walls and the savory, pesto-infused chicken filling. Arrange them over a bed of creamy polenta or alongside a simple arugula salad for a complete meal that feels both rustic and refined.
