These Stuffed Banana Peppers are loaded with spicy ground pork, topped with shredded mozzarella, and smothered in homemade marinara sauce. Great whether they're served as party food, an appetizer, or as the main dish.
How to Make Stuffed Banana Peppers
Preheat the oven to 350 degrees F.
Prep the marinara sauce:
In a saucepan, heat the oil over medium heat. Sauté the onions until soft and translucent, about 5 minutes. Then, add the garlic and sauté for another 30 seconds.
Stir in the crushed tomatoes and salt. Allow the marinara sauce to gently simmer over low heat while you prepare the rest of the ingredients.
Prep the banana peppers:
Note: You may want to wear disposable gloves while cutting the banana peppers.
Slice the tops of the banana peppers, cut them in half lengthwise, and remove the seeds and ribs. Set aside.
Prep the ground pork:
In a bowl, combine the ground pork, onion, garlic, fennel seeds, red chili flakes, parsley, basil oregano, paprika, salt, and pepper.
Assemble It All Together:
Stuff the pork mixture into the banana peppers as evenly as possible.
In a 15x10 baking dish, spread out about ⅓ of the marinara sauce.
Fit the stuffed banana peppers into the baking dish.
Spread the rest of the marinara sauce over the top and then cover with the shredded mozzarella.
Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake another 10 minutes. Broil for about 2 minutes or until the cheese is nice and brown and the sauce is bubbling.
Wait 5 to 10 minutes before serving to give the dish time to settle and cool a bit.
Top with chopped parsley before serving and enjoy!
How Long Are Leftover Stuffed Peppers Good For?
Leftovers should be kept in an airtight container in the fridge and should be eaten within 3 to 5 days.
How to Reheat Leftovers?
In the oven:
Place the stuffed peppers in an oven-safe dish and cook at 350 for about 15 minutes or until warmed through.
In the microwave:
Place the peppers on a microwave-safe plate and cover with either a microwave-safe cover or paper towels. Microwave in 30-second bursts until heated through.
Tips for Getting Rid of Spicy Pepper Hands
Did you ignore the advice to wear gloves and now you have spicy fingers? It's ok, we've all been there!
Some sources suggest soaking your hands in milk or yogurt and you can certainly try that.
However, I find that soaking and scrubbing my hands in soapy water for several minutes and moisturizing after helps the most.
Other Appetizers You'll Love
Sweet and Savory Ham and Gruyére Puff Pastry Twists
Pepper Beef Nachos with Homemade Queso
Mexican Street Corn Salad (Esquites)
Crispy Oven Fried Zucchini Chips
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Stuffed Banana Peppers
Ingredients
Marinara Sauce
- ½ cup yellow onion finely diced
- 2 cloves garlic finely minced
- 2 tablespoons extra virgin olive oil
- 28 ounces crushed tomatoes with basil
- 1 ½ teaspoons fine kosher or sea salt
Stuffed Peppers
- 7 to 8 banana peppers
- 1 pound ground pork
- ¼ cup yellow onion finely diced
- 2 cloves garlic finely minced
- 1 ½ teaspoons fresh parsley finely chopped, plus more for serving
- 1 ½ teaspoons fine kosher or sea salt
- 1 teaspoon fennel seeds
- 1 teaspoon red chili flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 2 cups shredded mozzarella
Instructions
Preheat the oven to 350 degrees F.
To Make the Marinara Sauce:
- Heat the oil over medium heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and sauté for another 30 seconds.
- Stir in the crushed tomatoes and salt. Turn the heat down to low and allow it to simmer while prepping the stuffed peppers.
To Make the Stuffed Peppers:
- Prep the banana peppers by slicing off the tops, cutting them in half length-wise, and removing any seeds and ribs. Note: You may want to wear gloves while prepping the peppers.
- Prep the filling by combining the pork, onion, garlic, fresh parsley, salt, fennel seeds, red chili flakes, dried basil, dried oregano, paprika, and black pepper.
- Stuff about 2 tablespoons of the pork mixture into each half of the banana peppers until all of the stuffing is used up.
- Spread ⅓ of the marinara in the bottom of a 15x10 inch baking dish.
- Place the stuffed peppers on top of the marinara sauce.
- Top with the rest of the marinara sauce. Sprinkle the mozzarella cheese evenly over the top.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake another 10 minutes. Broil for 2 minutes or until the cheese is browned and bubbly. Top with extra parsley.
- Allow the peppers to cool for 5 to 10 minutes before serving.
Notes
- This makes enough for about 6 servings if served as an appetizer with other food.
- If serving these peppers as a main dish, it's enough for 4 people. I recommend serving them with steamed white rice to round out the meal.
Mariam AliCalderon
So excited, and looking forward to see your mouthwatering different recipes. I’m currently on dialysis and my soon to be 96 yr. “Young dad “have kidney problems he loves peppers so I’m going to try the banana peppers recipe. Thanks so much . Do I have to pay to subscribe? Many blessings to you and your gift of cooking and creating these recipes. Your family looks lovely. THIS IS MY FIRST COMMENT.
Alicia
Thank you so much for your sweet comment. I hope you and your dad enjoy the recipes! No, there is no subscription to access the recipes but if you'd like to be notified of new recipes I'd love for you to join my free email newsletter. Best wishes to you and your family!