Joyful stuffed banana peppers in 20 mins

You know those nights, right? The ones where the clock is ticking, everyone’s got that “I’m hungry!” look, and the last thing you want is a complicated recipe? Yeah, me too. For years, the kitchen felt like another chore, just another thing on the never-ending to-do list. But then, something amazing happened. I discovered the pure joy of making something delicious, something real, with my own two hands. These stuffed banana peppers are a perfect example of that discovery. They’re so wonderfully simple to put together, taste like a hug, and can be made at the last minute whether you prefer your oven or your trusty slow cooker. It’s all about approachable, flavorful food that brings everyone to the table, and that’s exactly what we’re all about here.

Why You’ll Love These Stuffed Banana Peppers

Seriously, these stuffed banana peppers are a game-changer for busy nights. Here’s why:

• Super Quick Prep: You can have these ready to go in under 20 minutes, which is a lifesaver when you’re short on time.
• Family Favorites: Even the pickiest eaters tend to love them! The mild peppers and savory filling are a hit with all ages.
• Oven or Slow Cooker: No matter your cooking preference or how much time you have, there’s a method that works perfectly.
• Deliciously Flavorful: The creamy, cheesy, meaty (or just cheesy!) filling combined with the tender peppers is just *chef’s kiss*.
• So Versatile: Mix up the filling however you like – beef, sausage, extra cheese, you name it!
• Make-Ahead Friendly: Stuff them ahead of time and bake or slow cook them later. Easy peasy!

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Ingredients for Delicious Stuffed Banana Peppers

Alright, let’s talk about what goes into these amazing stuffed banana peppers. It’s a pretty straightforward list, and you probably have most of it in your kitchen already!

• 12-15 medium banana peppers – look for ones that are firm and a nice vibrant green.
• 1 lb ground beef, Italian sausage (casings removed), or a mix of both – whatever your family loves!
• 1 cup ricotta cheese, softened – this adds that wonderful creaminess. Or, for a tangier kick, softened cream cheese works great too!
• 1/2 cup shredded mozzarella cheese – because, hello, cheese!
• 1/4 cup grated Parmesan cheese – for that salty, nutty flavor boost.
• 1/4 cup breadcrumbs – Panko or regular, totally your call.
• 1 large egg – this helps bind everything together beautifully.
• 1/2 teaspoon salt – just enough to bring out all the flavors.
• 1/4 teaspoon black pepper – freshly ground is always best if you have it!
• 1/4 teaspoon garlic powder – a little garlic goodness never hurt anyone.
• 1 (15 ounce) can tomato sauce – this makes a nice little sauce for the bottom of the pan.

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How to Prepare Stuffed Banana Peppers: Step-by-Step

Alright, let’s get these peppers stuffed and ready to go! It’s honestly super simple, and you’ll feel like a kitchen rockstar in no time. Just follow along:

1. Prep Those Peppers: First things first, grab your banana peppers. You want to cut them in half lengthwise. Think of cutting a little boat! Then, gently scoop out all those seeds and the weird white membranes inside. They can be a bit bitter, and we’re going for sweet and savory here. If you’re sensitive, you might want to wear gloves for this part – those seeds can sneak up on you!
2. Whip Up the Filling: In a medium bowl, just dump in your cooked ground meat (beef, sausage, or that yummy mix!), the ricotta or cream cheese, mozzarella, Parmesan, breadcrumbs, the egg, salt, pepper, and garlic powder. Now, get all in there with a fork or your clean hands and mix it up until it’s all combined. Don’t go crazy overmixing, just until everything is happy together.
3. Stuff ‘Em!: Take spoonfuls of that delicious filling and gently pack them into each pepper half. Mound it up a little, don’t be shy! You want them nice and full.
4. Now, choose your cooking adventure!

Oven Method for Baked Banana Peppers

If you’re going the oven route, preheat your oven to 375°F (190°C). Grab a baking dish – a 9×13 inch one usually works perfectly for this amount. Spoon a little bit of the tomato sauce into the bottom of the dish; it helps keep the peppers from sticking and adds flavor. Then, arrange your stuffed pepper halves snugly in the dish. Pour the rest of the tomato sauce over the peppers. Cover the whole thing tightly with foil – this is key to letting the peppers get nice and tender without drying out the filling. Pop it in the oven for about 30 minutes. After that, carefully remove the foil and bake for another 10-15 minutes. You’re looking for the peppers to be tender when you poke them with a fork, and the filling should be bubbly and heated all the way through. Yum!

Crockpot Pepper Recipe: Slow Cooker Magic

For the slow cooker crew, this is where the real magic happens with minimal effort! Just give your slow cooker insert a quick spray with cooking spray or a little bit of oil to prevent sticking. Arrange your stuffed pepper halves inside. Yes, they can be a little snug, but that’s okay! Pour that can of tomato sauce right over the top, making sure they’re all coated in that lovely sauce. Now, put the lid on tight. You’ve got two options: cook on the LOW setting for 4-6 hours, or if you’re in a bit more of a rush, the HIGH setting for 2-3 hours. Either way, you want those peppers to be super tender and the filling to be heated through. It’s amazing how easy this crockpot pepper recipe is!

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Tips for Perfect Stuffed Banana Peppers Every Time

Want your stuffed banana peppers to be absolutely perfect? Trust me, a few little tricks make all the difference! For starters, handle those peppers gently when you’re seeding them – a little care means they won’t fall apart. If you like things with a bit more kick, feel free to add a pinch of red pepper flakes to the filling for some heat. Want to make them extra gooey? Top with more mozzarella before baking for outrageously cheesy banana peppers. And no matter which method you use, just aim for those peppers to be tender when you poke them – that’s the sweet spot!

Ingredient Notes and Substitutions for Italian Banana Peppers

Now, let’s chat about making these universally loved stuffed banana peppers your very own! The base recipe is fantastic, but feel free to play around. If you’re not a fan of beef, or just craving something different, Italian sausage is a dream in these. It brings so much built-in flavor! Ground turkey works too if you want something a little lighter. For the cheese lovers out there – and who isn’t? – doubling up on the mozzarella or adding some provolone makes for super cheesy banana peppers. And if you’re watching carbs, skip the breadcrumbs entirely or swap them for almond flour or Panko’s lower-carb cousins for truly delightful low carb stuffed peppers. These little tweaks make the recipe truly yours!

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Serving Suggestions for Your Stuffed Banana Peppers

These stuffed banana peppers are hearty on their own, but a few simple sides really round out the meal. I love serving them with a fresh, crisp green salad, maybe with a simple vinaigrette, to cut through the richness. Some crusty Italian bread is also a must for sopping up any extra sauce. It’s comfort food at its finest!

Storage and Reheating Your Delicious Peppers

Got leftovers? Lucky you! Stuffed banana peppers are even better the next day. Just let them cool down completely, then pop them into an airtight container or wrap them well in plastic wrap and foil. They’ll keep happily in the fridge for about 3-4 days. When you’re ready to reheat, you’ve got options! The oven is great for reviving them – just pop them in a baking dish at around 350°F (175°C) until they’re warmed through, maybe 15-20 minutes. If you’re in a super rush, the microwave works too, but just heat them in short bursts to avoid getting them too soft or mushy.

Frequently Asked Questions About Stuffed Banana Peppers

Nutritional Estimate for Stuffed Banana Peppers

Just a little heads-up, these numbers are an estimate, okay? What you end up with can totally change based on the exact brands of cheese and meat you use, or if you sneak in extra mozzarella (which, let’s be honest, I often do!). But for about two stuffed pepper halves, you’re looking at roughly 350 calories, around 20g of fat, 25g of protein, and 15g of carbs. It’s a pretty satisfying meal!

Simple Stuffed Banana Peppers

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Easy stuffed banana peppers with your choice of filling, perfect for a weeknight family meal. Choose oven or slow cooker methods.

• Author: purejoyalex
• Prep Time: 20 minutes
• Cook Time: 45 minutes (oven) or 2-6 hours (slow cooker)
• Total Time: 1 hour 5 minutes (oven) or 2-6 hours 20 minutes (slow cooker)
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Baking, Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12–15 banana peppers
• 1 lb ground beef, sausage, or a mix
• 1 cup ricotta cheese or cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 (15 ounce) can tomato sauce

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Instructions

1. Preheat oven to 375°F (190°C) or prepare your slow cooker.
2. Cut banana peppers in half lengthwise and remove seeds and membranes.
3. In a bowl, combine ground meat, ricotta or cream cheese, mozzarella, Parmesan, breadcrumbs, egg, salt, pepper, and garlic powder. Mix well.
4. Stuff the pepper halves with the meat mixture.
5. For oven: Place stuffed peppers in a baking dish. Pour tomato sauce over the top. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until peppers are tender and filling is cooked through.
6. For slow cooker: Place stuffed peppers in the slow cooker. Pour tomato sauce over the top. Cook on low for 4-6 hours or on high for 2-3 hours, until peppers are tender.

Notes

• Adjust spice level by adding red pepper flakes to the filling.
• For a cheesier pepper, add more mozzarella or your favorite cheese on top before baking.
• Serve with a side salad or crusty bread.

Nutrition

• Serving Size: 2 stuffed pepper halves
• Calories: 350
• Sugar: 8g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg