STUFFED BANANA PEPPERS RECIPE
A delicious stuffed banana peppers recipe filled with chopped beef, melty cheese and lots of seasonings. Great for an easy dinner, side dish, or party platter.
Provided by Mike Hultquist
Categories Appetizer Main Course
Number Of Ingredients 7
Steps:
- Heat an oven to 400 degrees.
- Slice the banana peppers in half lengthwise and core them out. Set them onto a large baking sheet.
- Heat the oil in a medium pan and add the chopped steak. Season with garlic, paprika, salt and pepper. Cook about 5 minutes, or until the beef/steak is cooked to your liking.
- Spoon the seasoned beef mixture into the peppers, then top each with shredded cheese.
- Bake for 15 minutes. Alternatively, you can grill the stuffed banana peppers for 15 minutes, or broil them for 6-7 minutes, until the cheeses are nice and melty.
- Remove from heat and set onto serving plates.
- Top with chopped green onion, spicy chili flakes and hot sauce, if desired.
Nutrition Facts : Calories 104 kcal, Carbohydrate 1 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 106 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPICY STUFFED BANANA PEPPERS
Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.
Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.
DELICIOUS STUFFED BANANA PEPPERS
Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!
Provided by Paulie
Categories Appetizers and Snacks Meat and Poultry
Time 50m
Yield 10
Number Of Ingredients 7
Steps:
- Soak toothpicks in water for 15 minutes.
- Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
- Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 4.9 g, Cholesterol 59.4 mg, Fat 19.7 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 11.1 g, Sodium 406.2 mg, Sugar 1.8 g
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
Provided by LISAPAV
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
- Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g
~ CASS'S STUFFED BANANA PEPPERS ~
After all of the food I made for the holiday, we didn't want a big dinner tonight, so I decided to use up some banana peppers I had in the refrigerator and this is what I created, and they turned out just awesome! They're quite filling. I served one per person and everyone was quite satisfied. I'm guessing that sausage would be great in these as well. I'll be trying that next, but my family loved them just as they are. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion, jalapeño and ground beef, until beef is no longer pink, breaking beef apart as it cooks. Drain and cool. In a medium bowl, mix tomato, cream cheese and cheddar together, stir in seasoning. Once beef mixture is cool, blend it into cheese mixture. Make sure everything is well combined. Set aside.
- Wash peppers and dry. Starting right below the stem of pepper, cut a slit lengthwise, but not completely through the other side of pepper. Carefully remove the seeds. (Should wear gloves when handling peppers) I didn't this time and am paying for it..lol! Preheat broiler and move rack about 5 inches below flame.
- I use my fingers to evenly stuff each pepper. It doesn't matter if they don't completely close around the stuffing. Wrap each pepper with 2 slices of bacon, securing with toothpicks.
- Place peppers on a broiling pan, slit side up & drip pan beneath to catch bacon grease. Broil for 11 min on that side, then carefully turn to other side and broil another 11 minutes, pepper should be browning some and bacon crisping.
- Turn one more time and broil 5 - 6 more minutes or until bacon is desired browness.
- Remove from oven and let set up a few minutes. Plate and remove picks then dig in, so, so good!
STUFFED BANANA PEPPERS
Steps:
- Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.
STUFFED BANANA PEPPERS
Steps:
- Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside. 2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). 3. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. 4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. 5. Bake uncovered in preheated oven for 1 hour.
CHICKEN-STUFFED BANANA PEPPERS
My family grows banana peppers every year. We always wonder what to do with all the peppers. One great option is to make stuffed banana peppers. This recipe uses chicken and saffron yellow rice as the primary stuffing. It's always a hit at my house. I bet your family will love them too!
Provided by Nicole Sanford
Categories One Dish Meal
Time 45m
Yield 10-12 Peppers, 6 serving(s)
Number Of Ingredients 9
Steps:
- • Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on low for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool for 15 minutes before shredding.
- • Pre-heat Oven to 400 degrees.
- • Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
- • Wash & seed the banana peppers.
- • Make a slit down the center of the peppers so you can stuff them.
- • Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
- • Shred chicken breast in large mixing bowl.
- • Mix cream of chicken soup with one can of water and whisk until blended.
- • Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well. The mixture should be creamy, but not too runny.
- • Stuff the chicken rice mixture into banana peppers.
- • Top with shredded cheese.
- • Bake for 25 minutes until cheese is bubbly.
- • Enjoy!
Nutrition Facts : Calories 281.6, Fat 18.7, SaturatedFat 6.3, Cholesterol 66.3, Sodium 412, Carbohydrate 7, Fiber 2.6, Sugar 1.8, Protein 21.5
GREEK STUFFED BANANA PEPPERS
If you're looking for a ground turkey recipe that delivers, this is the one! The filling is flavorful and the peppers add some nice heat. You can easily stuff them ahead of time and bake them up when you're ready. -Ola Snow, Powell, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cut and discard tops from banana peppers; remove seeds. In a Dutch oven, cook peppers in boiling water 2 minutes. Drain and rinse in cold water; pat dry., In a small skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in basil; transfer to a large bowl. Stir in olives, cheese, bread crumbs, water, egg substitute and pepper. Add turkey; mix lightly but thoroughly., Spoon mixture into banana peppers. Place in a 13x9-in. baking dish coated with cooking spray; top with tomato sauce. Bake, covered, 45-50 minutes or until a thermometer inserted in turkey mixture reads 165° and peppers are tender.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 431mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
STUFFED BANANA PEPPERS
This is a delightful change from traditional stuffed green peppers. Banana peppers and chili powder give a little kick. As a bonus, any leftovers reheat nicely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.
Nutrition Facts :
JACKIE'S STUFFED HOT BANANA PEPPERS
A spicy mix of Italian cheeses and meats with sauce and Italian bread! So good! My friends beg me to make these peppers. You may need more or less peppers, depending on their size. I grow my own and they are average size. They freeze well, too!
Provided by Jackie
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool.
- Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture.
- Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly and fragrant, at least 1 hour.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 10.9 g, Cholesterol 82.3 mg, Fat 18.5 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 742 mg, Sugar 4.9 g
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