Three Meat-Stuffed Banana Peppers Recipe
Three Meat-Stuffed Banana Peppers Recipe photo by Taste of Home

Three Meat-Stuffed Banana Peppers Recipe

Publisher Photo
The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over.—Thomas Kendzlic, Pittsburgh, Pennsylvania
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES: 12 servings

Ingredients

  • 6 cups tomato sauce, divided
  • 24 banana peppers
  • 4 eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1-1/3 cups grated Parmesan cheese, divided
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound ground beef
  • 1/2 pound Johnsonville® Hot Italian Sausage Links
  • 1/2 pound ground veal
  • 1/4 cup olive oil

Nutritional Facts

2 stuffed banana peppers with 1/2 cup sauce equals 302 calories, 16 g fat (5 g saturated fat), 112 mg cholesterol, 1,092 mg sodium, 22 g carbohydrate, 7 g fiber, 20 g protein.

Directions

  1. Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside.
  2. Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers.
  3. In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese.
  4. Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender.
  5. To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender. Yield: 2 dishes (6 servings each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Stuffed Banana Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p211

Nutritional Facts

2 stuffed banana peppers with 1/2 cup sauce equals 302 calories, 16 g fat (5 g saturated fat), 112 mg cholesterol, 1,092 mg sodium, 22 g carbohydrate, 7 g fiber, 20 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Three Meat-Stuffed Banana Peppers

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
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MY REVIEW
Reviewed Oct. 18, 2014

"Delicious will make again and again!"

MY REVIEW
Reviewed Aug. 10, 2013

"Excellant, will definately be a family favorite. Also, really like the idea that the recipe even calls for freezing some for another day, what a great idea for busy days."

MY REVIEW
Reviewed Feb. 3, 2012

"This is a GREAT recipe for half-hots, especially if you prefer not to use rice in your filling. I used 1 lb ground pork and 1-1/2 lb ground beef for the meat, and it was excellent! I also cut my half hots in half crosswise for easier filling and those with delicate stomachs may prefer a smaller piece. They're ready now for Super Bowl Sunday!!"

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