Recipe for Stuffed Banana Peppers

| 9/24/2012 6:23:55 AM

While much of the summer garden is wilting off and ready to be pulled out, the pepper plants are still producing prolifically. I’ve canned, frozen and dehydrated a good stash for use this winter and we’ve used diced peppers in cooking a variety of dishes, but I wanted to do something different while we still have a good flow of peppers.  I wanted to stuff some.

Normally, stuffed peppers involve bell peppers and a rice/meat/tomato stuffing.  But getting enough bell peppers that are properly shaped, the right size and ready to pick all at the same time to make a double batch of stuffed peppers can be tricky from a home garden. This is enough work that I like to do a double batch so I can freeze half of it for a quick, easy meal another time. This recipe is a little different from your “usual” stuffed pepper recipe.

What You Will Need

stuffed peppers 8613 ingredients 

  • Two or three ripe banana peppers per serving.  (This recipe will stuff 25 -30 avg. banana peppers)
  • 1 pound of ground turkey (you can use ground beef if you prefer, we like the turkey because it has almost no fat content)
  • 1 pound of lean pork breakfast sausage. Hot or Medium, depending on your taste.
  • ½  Tbsp fresh Oregano, minced
  • 1 Tbsp fresh Thyme, minced
  • 2 Tbsp fresh Basil, finely chopped
  • 1 ½ cups chopped tomatoes
  • 3/4 cups chopped onion
  • 1 cup bread crumbs
  • 1 egg
  • ½ cup shredded cheese
  • 2 11”x13” baking pans 

Prep the Peppers

stuffed peppers 8614 prepped pepper 

Figure out how each pepper will lay best in a pan. Remove a slip along the “top” side of the pepper then cutting down just under the cap of the pepper.  Do NOT cut the cap off.  Poke your knife down carefully to separate the core from the stem, then cut the webbing to remove the core.

If you want your completed peppers soft, par-boil them now for 3 minutes. Stuff them raw for crisper peppers after baking.

7/30/2014 11:43:49 AM

This sounds really good. I haven't stuffed banana peppers before. I have stuffed those mini bell peppers with herbed cream cheese. I bet your stuffing would be great in them. Micro-mini stuffed peppers, I love it! Thanks for the great idea.

Allan Douglas
9/29/2012 10:22:11 AM

Thanks Dave! I had several peppers; they were delicious, although I'll use the HOT sausage next time. Marie is the primary cook in our household - and does an excellent job of it too as my waistline will attest. But I like to dabble in the kitchen too. Most of my culinary adventures deal with preserving the food for Marie's future use, but occasionally I do something like this.

9/28/2012 3:47:35 PM

Allan, you are quite the chef. You can grow the food and cook it too. I'm impressed. I'm not so much into cooking. I like growing more than cooking. I can cook if I have to but I'd rather be out working in the garden. I've discovered over the years that cooking is all about the seasonings which I'm very bad at using. I just stick mainly to the easy simple stuff and live a boring food life that suits me fine. I don't mind eating interesting foods but just haven't gotten the interest yet to be experimental. Maybe next year when I start my adventure of preserving and storing food, the cooking gene will kick in. Have a stuffed pepper for me. They look delicious.

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