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Savory Stuffed Banana Peppers with Italian Sausage

stuffed banana peppers with italian sausage - featured image
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These savory stuffed banana peppers filled with Italian sausage, marinara, and melted provolone cheese offer a quick and flavorful comfort food perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 6 medium banana peppers, fresh and firm
  • 1 pound Italian sausage, casing removed if using links (sweet or spicy)
  • 1 cup marinara sauce (homemade or store-bought)
  • 1 cup shredded provolone cheese (or mozzarella), plus optional Parmesan
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice each banana pepper lengthwise, removing seeds and membranes carefully, keeping halves intact for stuffing. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Italian sausage to the skillet, crumble and cook until browned and cooked through, about 6-8 minutes. Break up large chunks with a spoon.
  5. Stir in Italian seasoning, salt, pepper, and red pepper flakes if using. Remove from heat.
  6. In a mixing bowl, combine the cooked sausage mixture with half of the shredded cheese to help bind the filling.
  7. Spoon the sausage mixture evenly into each banana pepper half, pressing gently to fill without overstuffing.
  8. Arrange stuffed peppers snugly side by side in an 8×8-inch baking dish.
  9. Spoon marinara sauce evenly over the peppers, then sprinkle the remaining cheese on top.
  10. Bake in the preheated oven for 20-25 minutes, until cheese is bubbly and golden and peppers are tender but hold their shape.
  11. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Notes

If cheese browns too fast, loosely cover the dish with foil halfway through baking. Simmer marinara sauce briefly if too thin to avoid watery filling. Do not overstuff peppers to prevent bursting. Use a mix of provolone and Parmesan for extra flavor and gooey texture. Leftovers store well refrigerated for up to 3 days and freeze up to 2 months.

Nutrition

Keywords: stuffed banana peppers, Italian sausage, easy dinner, comfort food, baked peppers, savory stuffed peppers

Find it online: https://tinastirs.com/savory-stuffed-banana-peppers-with-italian-sausage-easy-recipe/