21 Delicious Banana Pepper Stuffing Recipes

Spice up your mealtime routine with these irresistible banana pepper stuffing recipes! Whether you’re craving quick weeknight dinners, impressive party appetizers, or cozy comfort food, these creative dishes transform humble peppers into extraordinary meals. From cheesy classics to bold new flavor combinations, you’ll find the perfect stuffed pepper to delight your taste buds and become a new family favorite. Let’s dive into these delicious ideas!

Cheesy Sausage Stuffed Banana Peppers

Now, let’s create a crowd-pleasing appetizer that combines spicy, savory, and cheesy flavors in one delightful bite. These cheesy sausage stuffed banana peppers are surprisingly simple to make and perfect for game days, parties, or a fun family dinner. Follow these steps carefully for perfectly cooked peppers every time.

Ingredients

– 8 medium fresh banana peppers
– 1 pound mild Italian sausage
– 8 ounces cream cheese, softened to room temperature
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fragrant garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact, then use a small spoon to remove all seeds and membranes.
3. In a large skillet over medium-high heat, cook the mild Italian sausage until it’s fully browned and crumbled, about 8-10 minutes.
4. Transfer the cooked sausage to a mixing bowl and let it cool for 5 minutes until warm but not hot.
5. Add the softened cream cheese, shredded mozzarella, grated Parmesan, fragrant garlic powder, smoked paprika, and freshly ground black pepper to the sausage bowl.
6. Mix all ingredients thoroughly until well combined and the cheeses are evenly distributed throughout the sausage.
7. Spoon the sausage and cheese mixture evenly into each prepared banana pepper half, packing it firmly but not overflowing.
8. Arrange the stuffed peppers in a single layer on your prepared baking sheet.
9. Drizzle the rich extra virgin olive oil evenly over all the stuffed peppers.
10. Bake at 375°F for 20-25 minutes until the peppers are tender and the filling is bubbly and golden brown.
11. Let the peppers rest for 5 minutes before serving to allow the filling to set.

These stuffed peppers emerge from the oven with the banana peppers tender yet still holding their shape, while the filling becomes wonderfully creamy and bubbly. The combination of spicy sausage with three different cheeses creates a rich, complex flavor profile that’s both comforting and exciting. Try serving them alongside a cool ranch dip or over a bed of crisp greens for a complete meal that will have everyone asking for the recipe.

Quinoa and Black Bean Stuffed Banana Peppers

Ready to transform ordinary banana peppers into a stunning vegetarian main dish? Roasting brings out their natural sweetness while creating the perfect vessel for our protein-packed quinoa filling. Remember to wear gloves when handling the peppers to protect your skin from their spicy oils.

Ingredients

• 8 large banana peppers
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup fresh corn kernels
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup crumbled cotija cheese
• 2 tbsp extra virgin olive oil
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the tops off the banana peppers and carefully remove the seeds and membranes using a small knife.
3. Rinse the quinoa thoroughly in a fine-mesh strainer until the water runs clear to remove its natural bitter coating.
4. Combine the quinoa and vegetable broth in a medium saucepan and bring to a boil over high heat.
5. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa has absorbed all the liquid.
6. Remove the cooked quinoa from heat and let it stand covered for 5 minutes to finish steaming.
7. Fluff the quinoa with a fork and transfer it to a large mixing bowl.
8. Add the black beans, corn, red onion, cilantro, minced garlic, cumin, and smoked paprika to the quinoa bowl.
9. Mix all ingredients thoroughly until well combined.
10. Stuff each banana pepper with the quinoa mixture, packing it firmly but not too tightly.
11. Arrange the stuffed peppers on the prepared baking sheet and drizzle with olive oil.
12. Bake for 25-30 minutes until the peppers are tender and slightly blistered.
13. Sprinkle the crumbled cotija cheese over the peppers during the last 5 minutes of baking.
14. Remove from oven and let the peppers rest for 5 minutes before serving.
15. Serve the stuffed peppers with fresh lime wedges for squeezing over the top.

Vibrant and satisfying, these stuffed peppers offer a delightful contrast between the tender roasted pepper shells and the fluffy quinoa filling. The smoky cumin and bright lime juice create layers of flavor that develop beautifully with each bite. For an impressive presentation, serve them alongside a crisp green salad or with avocado slices for extra creaminess.

Mediterranean Chicken and Feta Stuffed Banana Peppers

Haven’t you been searching for that perfect weeknight dinner that feels both comforting and exciting? Mediterranean chicken and feta stuffed banana peppers deliver exactly that—a vibrant, satisfying meal that brings sunny Mediterranean flavors right to your table with a straightforward, approachable method.

Ingredients

– 6 medium fresh banana peppers
– 1 lb ground chicken
– 1 cup crumbled creamy feta cheese
– 1/2 cup cooked quinoa
– 1/4 cup finely chopped fresh parsley
– 2 tbsp rich extra virgin olive oil
– 1 tsp aromatic dried oregano
– 1/2 tsp finely ground sea salt
– 1/4 tsp freshly cracked black pepper
– 1/4 cup tangy tomato sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with 1 tablespoon of rich extra virgin olive oil.
2. Carefully slice each medium fresh banana pepper lengthwise, removing seeds and membranes while keeping the pepper halves intact.
3. In a medium mixing bowl, combine 1 lb ground chicken, 1 cup crumbled creamy feta cheese, 1/2 cup cooked quinoa, 1/4 cup finely chopped fresh parsley, 1 tsp aromatic dried oregano, 1/2 tsp finely ground sea salt, and 1/4 tsp freshly cracked black pepper.
4. Gently mix the filling ingredients with your hands until just combined—overmixing can make the chicken dense.
5. Evenly divide the chicken mixture among the 12 banana pepper halves, pressing firmly to pack the filling.
6. Arrange the stuffed peppers in your prepared baking dish in a single layer.
7. Drizzle the remaining 1 tablespoon of rich extra virgin olive oil over the peppers.
8. Spoon 1/4 cup tangy tomato sauce evenly over the stuffed peppers.
9. Bake at 375°F for 35-40 minutes, until the pepper edges are lightly blistered and the chicken filling reaches 165°F internally.
10. Allow the peppers to rest for 5 minutes before serving—this helps the filling set for cleaner slicing.

Aromatic and satisfying, these peppers offer a delightful contrast between the tender, slightly sweet pepper shells and the savory, herb-infused chicken filling. The creamy feta melts into pockets throughout, while the tomato sauce adds a bright acidity that balances the richness perfectly. For a complete Mediterranean feast, serve alongside a simple Greek salad or over a bed of lemon-infused couscous.

Italian Sausage and Mozzarella Stuffed Banana Peppers

Often overlooked in favor of bell peppers, banana peppers offer the perfect vessel for a cheesy, savory filling that will become your new weeknight favorite. Our Italian sausage and mozzarella stuffed version transforms these mild peppers into a satisfying meal that’s surprisingly simple to prepare, even for kitchen newcomers.

Ingredients

– 8 fresh banana peppers
– 1 pound mild Italian sausage (casings removed)
– 1 cup shredded whole milk mozzarella cheese
– 1/2 cup seasoned Italian breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 2 cloves fresh garlic (minced)
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact to create a boat-like shape.
3. Use a small spoon to scrape out all seeds and membranes from each pepper half.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the Italian sausage and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
6. Add minced garlic to the skillet and cook for 1 minute until fragrant.
7. Transfer the sausage mixture to a bowl and let it cool for 5 minutes.
8. Mix in shredded mozzarella, breadcrumbs, Parmesan, parsley, salt, and pepper until well combined.
9. Generously stuff each pepper half with the sausage mixture, mounding it slightly above the edges.
10. Arrange stuffed peppers on the prepared baking sheet and drizzle with remaining olive oil.
11. Bake for 20-25 minutes until peppers are tender and filling is golden brown with bubbling cheese.
12. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Let these stuffed peppers cool slightly before diving in – the tender-crisp pepper provides the perfect contrast to the savory, cheesy filling. Serve them alongside a simple green salad for a complete meal, or slice them into rounds to create beautiful appetizer portions for your next gathering. The melted mozzarella creates delightful cheese pulls while the Italian sausage delivers just the right amount of spice to complement the mild pepper flavor.

Vegetarian Rice and Mushroom Stuffed Banana Peppers

Baking these vibrant banana peppers transforms them into tender vessels for a savory vegetarian filling that’s both comforting and impressive. Let’s walk through each step together to create these beautifully stuffed peppers that make a stunning main dish or appetizer. You’ll find the methodical approach ensures perfect results every time.

Ingredients

– 8 medium fresh banana peppers
– 1 cup cooked long-grain white rice
– 2 cups finely chopped cremini mushrooms
– 1/2 cup grated Parmesan cheese
– 1/4 cup rich extra virgin olive oil
– 1/4 cup finely chopped fresh parsley
– 2 cloves minced garlic
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact, then remove all seeds and membranes using a small spoon.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add 2 cloves of minced garlic and cook for exactly 1 minute until fragrant but not browned.
5. Stir in 2 cups of finely chopped cremini mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown.
6. Combine the mushroom mixture with 1 cup of cooked long-grain white rice, 1/2 cup of grated Parmesan cheese, and 1/4 cup of finely chopped fresh parsley in a medium bowl.
7. Season the filling mixture with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, mixing thoroughly.
8. Gently stuff each prepared banana pepper with the rice and mushroom mixture, pressing lightly to fill completely.
9. Arrange the stuffed peppers in a single layer on your prepared baking sheet.
10. Drizzle the remaining 2 tablespoons of rich extra virgin olive oil over the peppers.
11. Bake at 375°F for 25-30 minutes until the peppers are tender and the filling is heated through.
12. Remove from the oven when the pepper edges show slight charring and the cheese is melted.

A perfectly baked stuffed pepper offers a wonderful contrast between the tender, slightly sweet pepper shell and the savory, earthy filling. The mushrooms provide a meaty texture that satisfies even non-vegetarians, while the Parmesan adds a subtle salty richness. For an elegant presentation, serve these atop a bed of fresh arugula with a squeeze of lemon juice to brighten the flavors.

Buffalo Chicken Stuffed Banana Peppers

Zesty and satisfying, these Buffalo Chicken Stuffed Banana Peppers combine spicy, tangy flavors with creamy textures in a crowd-pleasing appetizer. Perfect for game day or potlucks, this recipe guides you through each simple step to create perfectly cooked peppers with a flavorful filling. Let’s transform these humble ingredients into a dish that will have everyone asking for the recipe.

Ingredients

– 8 medium fresh banana peppers
– 2 cups shredded cooked chicken breast
– 4 ounces cream cheese, softened to room temperature
– 1/2 cup Frank’s RedHot Buffalo Sauce
– 1/2 cup sharp cheddar cheese, freshly shredded
– 1/4 cup crumbled blue cheese
– 2 tablespoons unsalted butter, melted
– 1/4 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, removing the seeds and membranes while keeping the pepper halves intact.
3. In a medium mixing bowl, combine the shredded chicken, softened cream cheese, Buffalo sauce, cheddar cheese, blue cheese, garlic powder, smoked paprika, and black pepper until fully incorporated.
4. Generously stuff each pepper half with the chicken mixture, mounding it slightly above the pepper edges.
5. In a small bowl, mix the melted butter and panko breadcrumbs until the breadcrumbs are evenly coated.
6. Sprinkle the buttered breadcrumb mixture evenly over the top of each stuffed pepper.
7. Arrange the peppers in a single layer on your prepared baking sheet, ensuring they don’t touch.
8. Bake at 375°F for 20-25 minutes until the peppers are tender-crisp and the filling is bubbly.
9. Switch your oven to broil and cook for an additional 2-3 minutes until the breadcrumbs turn golden brown.
10. Remove from oven and let rest for 5 minutes before serving. Outrageously delicious, these stuffed peppers offer a wonderful contrast between the tender-crisp pepper shells and the creamy, spicy filling. The blue cheese adds a tangy complexity that balances the Buffalo sauce’s heat beautifully. Serve them alongside cool ranch dressing for dipping or atop a bed of crisp greens for a complete meal.

Taco Beef and Cheese Stuffed Banana Peppers

Preparing stuffed peppers might seem intimidating, but this recipe breaks it down into simple, manageable steps that even novice cooks can follow successfully. Let’s transform humble banana peppers into a flavorful, cheesy masterpiece that will become your new favorite weeknight dinner.

Ingredients

• 8 medium banana peppers
• 1 pound lean ground beef
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely diced yellow onion
• 2 cloves minced fresh garlic
• 1 tablespoon rich extra virgin olive oil
• 1 tablespoon smoky chili powder
• 1 teaspoon aromatic ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup fresh chopped cilantro

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, then use a small spoon to remove all seeds and membranes while keeping the pepper halves intact.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1/2 cup of finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
5. Add 2 cloves of minced fresh garlic and cook for 30 seconds until aromatic but not browned.
6. Add 1 pound of lean ground beef, breaking it apart with a wooden spoon as it cooks for 6-8 minutes until fully browned.
7. Drain any excess grease from the skillet, then stir in 1 tablespoon of smoky chili powder, 1 teaspoon of aromatic ground cumin, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly cracked black pepper.
8. Remove the skillet from heat and let the beef mixture cool for 5 minutes before stirring in 1/4 cup of fresh chopped cilantro.
9. Evenly divide the beef mixture among the 8 prepared banana pepper halves, packing it firmly into each cavity.
10. Sprinkle 1 cup of shredded sharp cheddar cheese generously over the stuffed peppers.
11. Bake at 375°F for 18-20 minutes until the peppers are tender-crisp and the cheese is golden and bubbly.
12. Carefully remove the baking sheet from the oven using oven mitts and let the peppers rest for 3 minutes before serving.

Here you’ll find the peppers maintain a satisfying crunch while the filling becomes wonderfully creamy from the melted cheese. The smoky spices meld beautifully with the bright, slightly spicy pepper flavor, creating a perfect balance in every bite. Consider serving these over a bed of cilantro-lime rice or alongside cool, creamy avocado slices for a complete meal that feels both comforting and fresh.

Spinach and Ricotta Stuffed Banana Peppers

Getting perfectly roasted banana peppers filled with creamy spinach and ricotta is easier than you might think, and today I’ll walk you through each simple step to create this impressive appetizer. These vibrant peppers transform into tender vessels holding a rich, savory filling that bakes to golden perfection. Follow along carefully and you’ll have restaurant-quality stuffed peppers ready for any gathering.

Ingredients

– 8 medium fresh banana peppers
– 2 cups whole milk ricotta cheese
– 1 package (10 oz) frozen chopped spinach, thawed and thoroughly squeezed dry
– 1/2 cup freshly grated Parmesan cheese
– 1 large farm-fresh egg
– 2 cloves aromatic garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons rich extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact, then use a small spoon to remove all seeds and membranes.
3. In a medium mixing bowl, combine the whole milk ricotta cheese, thoroughly squeezed spinach, freshly grated Parmesan, farm-fresh egg, minced garlic, dried oregano, fine sea salt, and freshly ground black pepper.
4. Mix the filling ingredients until fully incorporated and evenly distributed.
5. Spoon the spinach-ricotta mixture into each prepared banana pepper cavity, mounding it slightly above the pepper edges.
6. Arrange the stuffed peppers in a single layer on your prepared baking sheet.
7. Drizzle the rich extra virgin olive oil evenly over all the stuffed peppers.
8. Bake at 375°F for 25-30 minutes until the peppers are tender and the filling develops golden brown spots.
9. Remove the baking sheet from the oven using oven mitts and let the peppers rest for 5 minutes before serving.
Your finished stuffed peppers will have tender-crisp pepper walls contrasting beautifully with the creamy, savory filling. The golden-brown cheese topping adds both visual appeal and delightful texture. You might consider serving these alongside marinara sauce for dipping or as part of an antipasto platter with cured meats and olives.

Greek Orzo and Kalamata Olive Stuffed Banana Peppers

Just when you thought banana peppers couldn’t get more exciting, this Mediterranean-inspired stuffing transforms them into a complete meal. Join me as we methodically walk through creating these vibrant Greek Orzo and Kalamata Olive Stuffed Banana Peppers that burst with flavor in every bite.

Ingredients

• 8 medium banana peppers
• 1 cup uncooked orzo pasta
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact, then remove all seeds and white membranes using a small spoon.
3. Bring 2 cups of salted water to a rolling boil in a medium saucepan.
4. Add the uncooked orzo pasta to the boiling water and cook for exactly 8 minutes until al dente, then drain thoroughly in a colander.
5. Transfer the drained orzo to a mixing bowl and let it cool for 5 minutes to prevent the cheese from melting.
6. Add the roughly chopped Kalamata olives, crumbled feta cheese, finely chopped fresh parsley, rich extra virgin olive oil, freshly squeezed lemon juice, dried oregano, finely ground black pepper, and sea salt to the orzo.
7. Gently mix all ingredients until evenly combined, being careful not to break up the feta cheese too much.
8. Evenly divide the orzo mixture among the prepared banana peppers, pressing gently to pack the stuffing.
9. Arrange the stuffed peppers in the greased baking dish in a single layer.
10. Bake at 375°F for 20-25 minutes until the peppers are tender and slightly blistered.
11. Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.

Expect tender-crisp peppers that give way to a satisfyingly textured filling where the chewy orzo mingles with briny olives and creamy feta. Each bite delivers bright lemon notes against the earthy oregano, making these peppers substantial enough to stand alone as a vegetarian main course. For an elegant presentation, serve them alongside a simple Greek salad or tuck them into pita bread with tzatziki sauce for a handheld meal.

Chorizo and Cornbread Stuffed Banana Peppers

Venturing into stuffed peppers offers a wonderful opportunity to create impressive, flavor-packed dishes perfect for gatherings. These Chorizo and Cornbread Stuffed Banana Peppers combine spicy, savory filling with sweet pepper vessels for a truly memorable meal. Let’s walk through each step together to ensure your peppers turn out perfectly cooked and bursting with flavor.

Ingredients

• 8 medium fresh banana peppers
• 1 pound fresh Mexican chorizo, casings removed
• 2 cups crumbled buttermilk cornbread
• 1 cup shredded sharp cheddar cheese
• 1/2 cup finely diced sweet yellow onion
• 2 cloves fresh garlic, minced
• 1/4 cup rich chicken broth
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with 1 tablespoon of extra virgin olive oil.
2. Carefully slice each banana pepper lengthwise, creating a pocket while keeping the stem intact.
3. Use a small spoon to remove all seeds and white membranes from each pepper.
4. Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the fresh Mexican chorizo to the hot skillet, breaking it into small crumbles with a wooden spoon.
6. Cook the chorizo for 5-7 minutes until fully browned and cooked through, stirring frequently.
7. Add the finely diced sweet yellow onion to the skillet and cook for 3-4 minutes until translucent.
8. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
9. Transfer the chorizo mixture to a large mixing bowl and let it cool for 5 minutes.
10. Add the crumbled buttermilk cornbread, shredded sharp cheddar cheese, fresh chopped cilantro, smoked paprika, coarse kosher salt, and freshly ground black pepper to the bowl.
11. Pour in the rich chicken broth and mix all ingredients until well combined.
12. Generously stuff each prepared banana pepper with the chorizo-cornbread mixture, pressing it firmly into the cavities.
13. Arrange the stuffed peppers in a single layer in your prepared baking dish.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and continue baking for another 10-15 minutes until the peppers are tender and the filling is golden brown.

During your final bite, you’ll appreciate how the tender-crisp pepper walls give way to the spicy, crumbly filling with its wonderful cornbread texture. Drizzle with crema or serve alongside a crisp green salad to balance the rich flavors, making this dish versatile enough for weeknight dinners or special occasions alike.

Crab and Cream Cheese Stuffed Banana Peppers

Nothing beats the satisfying combination of spicy and creamy, especially when it comes to these crowd-pleasing stuffed peppers. Now, let’s walk through creating these flavorful appetizers together, perfect for your next gathering or weeknight treat.

Ingredients

• 12 fresh banana peppers
• 8 ounces softened cream cheese
• 1 cup lump crab meat
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact, then remove all seeds and membranes using a small spoon.
3. In a medium mixing bowl, combine the softened cream cheese, lump crab meat, grated Parmesan cheese, chopped fresh parsley, garlic powder, smoked paprika, and freshly ground black pepper until fully incorporated.
4. Evenly divide the crab and cream cheese mixture among the prepared banana peppers, pressing it firmly into each pepper cavity.
5. Brush the stuffed peppers lightly with extra virgin olive oil using a pastry brush.
6. Sprinkle panko breadcrumbs evenly over the top of each stuffed pepper for a crispy coating.
7. Bake at 375°F for 20-25 minutes until the peppers are tender and the filling is bubbly with golden-brown tops.
8. Remove from oven and let rest for 5 minutes before serving to allow the filling to set properly.

Here, the tender pepper gives way to a luxuriously creamy filling with sweet crab notes, while the panko topping adds delightful crunch. Serve these warm alongside a crisp green salad or as an impressive appetizer with lemon wedges for squeezing over top.

Southwestern Black Bean and Corn Stuffed Banana Peppers

Deliciously vibrant and surprisingly simple to prepare, these stuffed banana peppers bring the bold flavors of the Southwest right to your dinner table. During the gentle roasting process, the peppers become tender and sweet, creating the perfect vessel for a hearty, spiced filling that’s both satisfying and nutritious.

Ingredients

• 6 large fresh banana peppers
• 1 tablespoon rich extra virgin olive oil
• 1 small sweet yellow onion, finely diced
• 2 cloves aromatic garlic, minced
• 1 (15-ounce) can plump black beans, rinsed and drained
• 1 cup sweet frozen corn, thawed
• 1 teaspoon smoky ground cumin
• 1/2 teaspoon earthy chili powder
• 1/2 cup sharp shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, then use a small spoon to remove all seeds and membranes while keeping the pepper halves intact.
3. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat until it shimmers.
4. Add 1 small sweet yellow onion, finely diced, and cook for 4-5 minutes until translucent and fragrant.
5. Stir in 2 cloves of aromatic garlic, minced, and cook for 1 minute until golden and fragrant.
6. Add 1 (15-ounce) can of plump black beans, rinsed and drained, 1 cup of sweet frozen corn, thawed, 1 teaspoon of smoky ground cumin, 1/2 teaspoon of earthy chili powder, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of freshly cracked black pepper to the skillet.
7. Cook the filling mixture for 5-6 minutes, stirring frequently, until heated through and well combined.
8. Remove the skillet from heat and stir in 1/2 cup of sharp shredded cheddar cheese and 1/4 cup of fresh cilantro, chopped.
9. Generously spoon the black bean and corn mixture into each prepared banana pepper half, mounding it slightly.
10. Arrange the stuffed peppers in a single layer on your prepared baking sheet.
11. Bake at 375°F for 20-25 minutes until the peppers are tender with slightly blistered skins and the cheese is melted and bubbly.
12. Just the peppers emerge from the oven, their tender skins give way to a hearty, spiced filling with pops of sweet corn. Serve them alongside cool sour cream or atop a bed of cilantro-lime rice for a complete Southwest-inspired meal that delights with every textured bite.

BBQ Chicken and Cheddar Stuffed Banana Peppers

Every time summer rolls around, I find myself craving those smoky, cheesy flavors that just scream backyard barbecue. Elevating simple banana peppers with a savory chicken and cheddar stuffing transforms them into a crowd-pleasing appetizer that’s surprisingly easy to master.

Ingredients

• 8 medium banana peppers
• 1 pound boneless, skinless chicken breasts
• 1 cup shredded sharp cheddar cheese
• 1/2 cup barbecue sauce
• 1/4 cup finely chopped sweet onion
• 2 cloves minced garlic
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon coarse kosher salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Slice each banana pepper lengthwise and carefully remove the seeds and membranes using a small spoon.
3. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat until shimmering.
4. Season the chicken breasts with smoked paprika, freshly ground black pepper, and coarse kosher salt.
5. Sear the chicken for 5-7 minutes per side until golden brown and cooked through to 165°F internal temperature.
6. Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding with two forks.
7. In a mixing bowl, combine the shredded chicken, sharp cheddar cheese, barbecue sauce, sweet onion, and minced garlic.
8. Generously stuff each banana pepper half with the chicken mixture, pressing it firmly into the cavity.
9. Arrange the stuffed peppers in the prepared baking dish, ensuring they don’t touch for even cooking.
10. Bake for 20-25 minutes until the peppers are tender and the cheese is bubbly and lightly browned.

Just out of the oven, these peppers offer a wonderful contrast between the tender-crisp pepper shells and the molten, smoky filling. Juicy from the barbecue-glazed chicken and rich from the melted cheddar, they’re fantastic served over a bed of cilantro-lime rice or alongside cool ranch dip for dipping.

Lentil and Goat Cheese Stuffed Banana Peppers

Mastering stuffed peppers begins with choosing the right vessel, and these vibrant banana peppers provide the perfect balance of mild heat and tender texture to cradle our hearty lentil and creamy goat cheese filling. Making these from scratch ensures you control every flavorful component while learning essential kitchen techniques along the way.

Ingredients

• 8 fresh banana peppers
• 1 cup cooked brown lentils
• 4 ounces creamy goat cheese
• 1/2 cup finely chopped sweet onion
• 2 cloves minced garlic
• 1/4 cup chopped fresh parsley
• 2 tablespoons rich extra virgin olive oil
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 cup vegetable broth

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Carefully slice each banana pepper lengthwise, keeping the stem intact to create a sturdy boat for stuffing.
3. Use a small spoon to remove the seeds and white membranes from each pepper half.
4. Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat until shimmering.
5. Sauté the finely chopped sweet onion for 4-5 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until golden and aromatic.
7. Combine the cooked brown lentils, sautéed onion mixture, creamy goat cheese, chopped fresh parsley, coarse kosher salt, and freshly cracked black pepper in a medium bowl.
8. Mix thoroughly until the goat cheese is evenly distributed and the filling holds together when pressed.
9. Generously stuff each pepper half with the lentil mixture, mounding it slightly above the edges.
10. Arrange the stuffed peppers in your prepared baking dish in a single layer.
11. Drizzle the remaining tablespoon of extra virgin olive oil over the peppers.
12. Pour the vegetable broth around the peppers to create steam during baking.
13. Bake at 375°F for 25-30 minutes until the peppers are tender and the filling is heated through.
14. Switch your oven to broil and cook for 2-3 minutes until the tops develop golden spots.
15. Remove from oven and let rest for 5 minutes before serving.

Unbelievably satisfying, these peppers offer contrasting textures between the silky filling and slightly crisp pepper walls. The tangy goat cheese cuts through the earthy lentils beautifully, making these equally impressive as a vegetarian main or elegant appetizer. Try serving them over creamy polenta or alongside a simple arugula salad for a complete meal that celebrates both comfort and sophistication.

Shrimp and Avocado Stuffed Banana Peppers

Savoring the perfect balance of creamy and spicy, these stuffed peppers combine tender shrimp with smooth avocado in a delightful handheld package that’s surprisingly simple to prepare. Starting with fresh banana peppers ensures a crisp bite, while the filling comes together quickly for a satisfying meal. Follow each step carefully, and you’ll have a crowd-pleasing appetizer or light main course ready in no time.

Ingredients

– 8 fresh banana peppers
– 1 pound raw medium shrimp, peeled and deveined
– 2 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup finely chopped fresh cilantro
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon finely ground black pepper
– 1 tablespoon rich extra virgin olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully slice each banana pepper lengthwise, removing the seeds and membranes while keeping the pepper halves intact.
3. Place the pepper halves cut-side up on the prepared baking sheet.
4. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering.
5. Add the raw shrimp to the hot skillet and cook for 2-3 minutes per side until they turn pink and opaque.
6. Transfer the cooked shrimp to a cutting board and chop them into small, bite-sized pieces.
7. In a medium bowl, scoop the flesh from the ripe Hass avocados and mash them with a fork until smooth but slightly chunky.
8. Add the chopped red onion, freshly squeezed lime juice, finely chopped cilantro, coarse kosher salt, and finely ground black pepper to the mashed avocado.
9. Gently fold the chopped shrimp into the avocado mixture until well combined.
10. Spoon the shrimp and avocado mixture evenly into the prepared banana pepper halves, mounding it slightly.
11. Bake the stuffed peppers in the preheated oven for 15-18 minutes until the peppers are tender but still hold their shape.
12. Remove the peppers from the oven and let them rest for 5 minutes before serving.

Remarkably, the baked peppers develop a tender-crisp texture that contrasts beautifully with the creamy, cool filling. The shrimp adds a subtle sweetness that complements the avocado’s richness, while the lime juice provides a bright, acidic balance. For an elegant presentation, serve these atop a bed of mixed greens drizzled with a light vinaigrette, or enjoy them as a standalone snack that’s both visually appealing and deliciously satisfying.

Ground Turkey and Quinoa Stuffed Banana Peppers

Let’s create a wholesome, protein-packed meal that transforms simple ingredients into something truly special. Learning to stuff peppers properly ensures even cooking and beautiful presentation, making this dish perfect for both weeknight dinners and entertaining guests. Just follow these clear steps and you’ll master this flavorful recipe in no time.

Ingredients

– 6 large banana peppers
– 1 pound lean ground turkey
– 1 cup cooked quinoa
– 1/2 cup finely diced yellow onion
– 2 cloves minced garlic
– 1/4 cup chopped fresh parsley
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt
– 1 cup vibrant marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Carefully slice each banana pepper lengthwise and remove all seeds and membranes using a small spoon.
3. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
6. Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon as it cooks.
7. Cook the turkey mixture for 6-8 minutes until no pink remains, stirring frequently.
8. Transfer the cooked turkey mixture to a large mixing bowl and let it cool for 5 minutes.
9. Add the cooked quinoa, chopped fresh parsley, shredded mozzarella, grated Parmesan, large egg, dried oregano, smoked paprika, freshly ground black pepper, and fine sea salt to the bowl.
10. Mix all ingredients thoroughly until well combined and the egg is fully incorporated.
11. Spoon the filling mixture evenly into each prepared banana pepper half, mounding it slightly.
12. Arrange the stuffed peppers in your prepared baking dish in a single layer.
13. Pour the vibrant marinara sauce around the peppers, being careful not to cover the filling.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove the foil and continue baking for another 10-15 minutes until the peppers are tender and the cheese is golden.
16. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.Just out of the oven, these peppers offer a wonderful contrast between the tender-crisp pepper shells and the savory, moist filling. The quinoa adds a pleasant nutty texture that complements the lean turkey beautifully. For an elegant presentation, serve them over creamy polenta or with crusty bread to soak up the delicious tomato sauce.

Conclusion

Kick your meals up a notch with these 21 delicious banana pepper stuffing recipes! From classic comfort food to creative twists, there’s something here for every home cook. We hope you find a new family favorite—don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so others can enjoy it too!