Stuffed Banana Peppers

Locatelli Romano cheese

bread crumbs

Salt and pepper

Olive oil

banana peppers (Hungarian hots

marinara sauce, heated

Wedge dry ricotta cheese

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.

This was really tasty! 4 stars because there are some flaws with the recipe as written but the previous reviews were very helpful and I recommend reading through them for ideas before starting cooking. I used the cheese I had on hand — 1/2 c shredded Parmesan and added about a cup of ricotta to the sausage mixture. That really seemed to get the stuffing to a no longer crumbly consistency and added a creaminess to every bite. I had 10 mild banana peppers of small to medium size. I still had too much sausage mixture after filling them and made the extra sausage mixture into sausage balls that I baked in the oven at 350 for about 15 mins. I served this over Ina’s homemade marinara sauce. I agree with the previous reviewer that homemade marinara added a lot to this versus serving over a jar of sauce from the store! I ended up with some leftover chopped garlic, onion, and parsley from making the marinara sauce and threw that in the filling too.

This is so good, so simple and so satisfying. The observation that there is too much stuffing for 4 banana peppers is right, but I made a combination of banana peppers and poblano peppers. Used the leftover stuffing to make stuffing balls that I sautéed along with the peppers. Put the peppers, sausage balls into the marinara for a brief warm up in the oven and served this over some pasta. Whoa! Peppers were sweet and the meal was awesome. Fabulous. 

This recipe is a winner - my type of food.  Since I cannot eat extremely hot foods, I use hot Italian sausage with sweet cubanelle peppers.  I prefer cubanelle over banana peppers since they are a little fatter - better for stuffing.  I try to purchase the straighter size for easier frying.   Since I have difficulty finding Locatelli Romano, I use Pecorino Romano.  For me, the dry ricotta cheese is optional.  This recipe is a little time consuming but well worth it.

PHEWWWWWWW  This is way spicy. I'm not whimpy by any means, but I knew as I ate this I was gonna regret it tomorrow morning. First off, this is way too much meat mixture to fill the peppers that the recipe calls for. (Banana peppers are pretty slim.) I think sweet Italian sausage would suffice with the heat of the peppers and finding dry ricotta not so easy in outlying areas. I would definitely make again but w/ the aforementioned modifications..

It was time consuming and messy. I used Romano spaghetti cheese as I didn't have the cheese in the recipe. The peppers were hard to saute in the oil because of their curved shape and being stuffed. I think I would rather bake them in the oven for an hour and stuff the peppers with uncooked sausage mixture. I assume the sausage had to be precooked being you were just browning the peppers and the recipe says roasted sausage. I will try this again with the right cheese and baked in the oven with uncooked meat.

Delicious!  Thanks for the recipe.  I grow hot banana peppers in my summer garden.  I used seitan to replace the sausage and then also tonight tried the recipe using crumbled up veggie burgers.  I also make a homemade marinara sauce which elevates this recipe into the stratosphere!!  I'll be buying some Italian sausage next time I go to the grocery store so I can try this recipe exactly as it was written.  Can't wait!

Amazing! I am not a fan of stuffed green peppers but these are unbelieveable. For Christmas, we used poblano peppers and they were a hit. Last time we used hot banana peppers and they were a bit too spicy. Today, we baked them at 350 with the rest of the food for about 30 min, and poured the sauce on top the last few minutes and they were perfect. This filling is so juicy and moist. 

This was amazing! My husband and two boys loved it as well. I bought mild banana peppers at the farmers' market and added some garlic and onion to the cooked sausage. Wouldn't change anything else.

I put sliced provolone over it at the ens &amp; bake for about 20 minutes.......Make it for every ball game!!!!!!

stuffed banana peppers

Author : Food Network

Ingredients

Instructions

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