Stuffed Banana Peppers Recipe

5 3 3
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Stuffed Banana Peppers Recipe

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5 3 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 8 mild banana peppers
  • 1 pound Jones No Sugar Pork Sausage Roll
  • 1/2 cup cooked rice
  • 1/3 cup thinly sliced green onions
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon water
  • 1 teaspoon chili powder, optional
  • 1/2 cup shredded part-skim mozzarella cheese, optional

Directions

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. Yield: 4 servings.
Originally published as Stuffed Banana Peppers in Country Pork 1996, p73

  • 8 mild banana peppers
  • 1 pound Jones No Sugar Pork Sausage Roll
  • 1/2 cup cooked rice
  • 1/3 cup thinly sliced green onions
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon water
  • 1 teaspoon chili powder, optional
  • 1/2 cup shredded part-skim mozzarella cheese, optional
  1. 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.
  2. Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers.
  3. 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. Yield: 4 servings.
Originally published as Stuffed Banana Peppers in Country Pork 1996, p73

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danielleylee User ID: 4484886 23122
Reviewed Aug. 4, 2013

"We have an abundance of banana peppers from the garden so this recipe was needed! The flavors blend very well with one another. The mozzarella cheese brings it all together. One thing my husband added was 2 oz of cream cheese in the meat mixture to permeate the cheese flavor throughout."

MY REVIEW
justmbeth User ID: 1196484 15727
Reviewed Jun. 18, 2012

"These were awesome! I'll be making them frequently over the summer with peppers from the garden. I had hot banana peppers and they worked out just fine instead of mild."

MY REVIEW
jessicagrewe User ID: 2558596 45666
Reviewed Aug. 13, 2009

"Yum, makes the house smell great!"

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