Best 7 Sweet And Savory Stuffed Banana Peppers Recipes

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**Stuffed Banana Peppers: A Culinary Journey from Sweet to Savory**

Prepare to embark on a culinary adventure with stuffed banana peppers, a versatile dish that tantalizes taste buds with its harmonious blend of sweet and savory flavors. These vibrant peppers, known for their mild heat and slightly bitter undertones, serve as the perfect vessels for a symphony of fillings, ranging from classic Italian-inspired rice and cheese to tantalizing Mediterranean-style couscous and feta. Whether you prefer a vegetarian delight or a meat-lover's paradise, this collection of recipes caters to every palate, ensuring an unforgettable dining experience. From the tangy zip of a sun-dried tomato and artichoke filling to the smoky richness of a chorizo and black bean combination, these stuffed banana peppers promise an explosion of flavors in every bite. Get ready to elevate your culinary skills and impress your dinner guests with this delectable dish that combines the best of both worlds - sweet and savory.

**Recipes in the Article**:

1. **Sweet and Savory Stuffed Banana Peppers**: A classic recipe that showcases the perfect balance of sweet and savory flavors. Bell peppers are stuffed with a savory mixture of rice, ground beef, vegetables, and herbs, then topped with a sweet and tangy tomato sauce.

2. **Mediterranean Stuffed Banana Peppers**: Inspired by the vibrant flavors of the Mediterranean, these bell peppers are filled with a tantalizing mixture of couscous, feta cheese, sun-dried tomatoes, and fresh herbs.

3. **Chorizo and Black Bean Stuffed Banana Peppers**: A spicy and smoky twist on the classic stuffed pepper, this recipe combines the bold flavors of chorizo, black beans, and corn with a creamy cheese filling.

4. **Veggie-Packed Stuffed Banana Peppers**: Perfect for vegetarians and vegetable lovers, these bell peppers are filled with a medley of colorful vegetables, including zucchini, mushrooms, and carrots, all bound together with a flavorful tomato sauce.

5. **Sun-Dried Tomato and Artichoke Stuffed Banana Peppers**: A delightful combination of sun-dried tomatoes, artichoke hearts, and a creamy cheese filling makes this recipe a favorite among those who love tangy and savory flavors.

Here are our top 7 tried and tested recipes!

SWEET AND SAVORY STUFFED BANANA PEPPERS



Sweet and Savory Stuffed Banana Peppers image

Trying hard to come up with new recipes for "Meatless Monday's" at our house. Well, to me barley is a grain that is meaty in texture & very filling too. Plus, I love barley and mushrooms together. So, I thought let me try stuffing some peppers with a barley mixture. Of course, my husband doesn't do "shrooms" so I made a 2nd...

Provided by Kimberly Biegacki

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 28

3 servings of barley cooked according to pkg
1/2 medium onion, diced
2 bay leaves, dried
2 Tbsp dried basil
16 medium banana peppers and/or hot peppers, sliced and cleaned out
SWEET STUFFED BANANA PEPPERS
1/2 pkg of cream cheese
2 Tbsp pineapple, crushed and drained
2 Tbsp coconut manna
1 Tbsp cream of coconut
2 tsp cinnamon blend mixture
2 Tbsp pecans, chopped
SAVORY STUFFED PEPPERS NO. 1
add half of your barley in a bowl
1/2 small can of sliced mushrooms, chopped
2 Tbsp parmesan and romano cheese
1 Tbsp cream cheese
1/8 tsp garlic powder
dash of salt and pepper
SAVORY STUFFED PEPPER NO. 2
add other half of barley in a bowl
4 Tbsp mexican blend shredded cheese
3 Tbsp chopped roasted red peppers
1/8 tsp cumin
dash of salt and pepper
GARNISHES
sweet a spinkle of cinnamon and extra pineapple on top if desired
for savory 1 tbsp of sour cream and dash of pepper

Steps:

  • 1. Saute your onions and set aside. Prepare your barley as directed and add your bay leaves while cooking barley and then remove when cooked. Add your 3 tbsp. of butter, sauted onions and dried basil. These are ingredients for the sweet stuffed peppers.
  • 2. Prepare you sweet ingredients; mix together all ingredients. Make sure that doesn't have too much liquid. If so, add more cream cheese or coconut manna. Now stuff your hot peppers and/or sweet banana peppers.
  • 3. Prepare your savory ingredients No. 1; mix your barley, mushrooms, parmesan, romano, and cream cheese. Also add your salt, pepper and garlic.
  • 4. Prepare your savory ingredients No. 2; mix your barley, cheese, roasted reds, cumin, salt and pepper. Now stuff your peppers.
  • 5. Cook for 350 for 40 to 45 minutes. Check on them at 30 minutes.
  • 6. Add garnish if desired. This is one sweet and one savory with the mushrooms.
  • 7. Upclose of the sweet stuffed hot peppers with garnish of cinnamon.
  • 8. Upclose of savory with Mexican cheese blend and spices.
  • 9. So, I had leftovers and the next morning I was trying to think what to do with them. Well, I sauteed some diced potatoes added a stuffed pepper and got that all nice and hot then added 2 eggs, cream and adobo sauce blended together and combined. Wow, what an amazing omelet. Barley stuffed pepper & potato omelet. I was so glad it worked and was super yummy too. Oh, added a little Frank's Hot sauce and sour cream on top.

DELICIOUS STUFFED BANANA PEPPERS



Delicious Stuffed Banana Peppers image

Spicy meets sweet and creamy in these stuffed banana peppers. Makes a great snack or an appetizer for a party. Great for large groups as you can easily control the amount of spiciness. This is one of my favorites!

Provided by Paulie

Categories     Appetizers and Snacks     Meat and Poultry

Time 50m

Yield 10

Number Of Ingredients 7

toothpicks
2 (8 ounce) packages cream cheese, softened
½ cup chopped sun-dried tomatoes
3 cloves garlic, minced, or more to taste
1 tablespoon chopped fresh cilantro
10 banana peppers
10 slices peppered bacon, or to taste

Steps:

  • Soak toothpicks in water for 15 minutes.
  • Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
  • Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
  • Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 4.9 g, Cholesterol 59.4 mg, Fat 19.7 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 11.1 g, Sodium 406.2 mg, Sugar 1.8 g

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pound hot ground Italian Sausage, roasted and chopped fine
1/2 cup Locatelli Romano cheese
1/2 cup bread crumbs
Salt and pepper to taste
1 large egg
Olive oil to saute
4 banana peppers (Hungarian hots or mild as preferred)
1 cup marinara sauce, heated for service
Wedge dry ricotta cheese

Steps:

  • Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

ITALIAN SAUSAGE STUFFED BANANA PEPPERS



Italian Sausage Stuffed Banana Peppers image

Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are gluten free, low carb, and utterly delicious!

Provided by Sommer Collier

Categories     Main     Main Course

Time 1h20m

Number Of Ingredients 14

10 whole banana peppers (look for the straight ones!)
1 pound Italian sausage
1 tablespoon butter or olive oil
1 small onion (peeled and diced)
2-3 cloves garlic (minced)
4 ounces cream cheese (softened)
1/3 cup grated parmesan cheese
1 large egg
2 teaspoons Italian seasoning
¼-½ teaspoon crushed red pepper
24 ounce marinara sauce (store-bought or homemade)
1 ½ cups shredded Italian cheese blend
Salt and pepper
Parsley for garnish

Steps:

  • Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish and a large mixing bowl.
  • Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip. (You don't want to cut the banana peppers in half, but just create a slit so they're much easier to stuff.) Remove the seeds inside and discard. Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.
  • Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften for 3 to 5 minutes.
  • Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl.
  • Once the onions and garlic have softened, move to the bowl, and mix the sausage mixture by hand until smooth and even.
  • Pour the marinara into the baking dish.
  • One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn't be so stuffed that the pepper could crack.
  • Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish. Cover the top of the baking dish tightly with foil. Bake for 55 minutes undisturbed.
  • Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place back in the oven for five minutes to melt.
  • Serve warm, with marinara and a sprinkling of chopped parsley

Nutrition Facts : ServingSize 1 pepper, Calories 292 kcal, Carbohydrate 8 g, Protein 15 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 833 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g

BOB'S STUFFED BANANA PEPPERS



Bob's Stuffed Banana Peppers image

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Provided by LISAPAV

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 17

8 banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g

SAUSAGE STUFFED BANANA PEPPERS



Sausage Stuffed Banana Peppers image

I have been making this recipe for 2 years now and everyone I make if for loves it and always request seconds. The stuffing in this recipe can also be used quite nicely in stuffed mushrooms as well.

Provided by cindenman

Categories     < 60 Mins

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

8 banana peppers
1 lb jimmy dean hot sausage (for extral kick)
1/2 cup parmesan cheese, grated
1 cup ritz butter flavored cracker, finely crushed
1 tablespoon minced garlic
1/8 teaspoon pepper
2 tablespoons melted butter (optional)
1 pinch parsley
1/2-1 lb mozzarella cheese, shredded
1/2-1 cup olive oil

Steps:

  • Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
  • Brown your sausage with the minced garlic, pepper & parsley.
  • While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
  • Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
  • Preheat stove to 375 degrees.
  • Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
  • Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
  • Cool slightly and serve.

Nutrition Facts : Calories 1202.2, Fat 102.9, SaturatedFat 32.1, Cholesterol 183.5, Sodium 1859.3, Carbohydrate 20.5, Fiber 4.6, Sugar 4.6, Protein 49.4

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

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.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

8 mild banana peppers
1 pound bulk pork sausage
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

Steps:

  • 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.

Nutrition Facts :

Tips:

  • To easily remove the ribs and seeds from the banana peppers, cut them lengthwise and use a spoon to scrape them out.
  • If you don't have any cream cheese on hand, you can substitute ricotta cheese or cottage cheese.
  • For a sweeter filling, add some honey or maple syrup to the cream cheese mixture.
  • If you want a spicier filling, add some chopped jalapeños or cayenne pepper to the cream cheese mixture.
  • To make the peppers ahead of time, stuff them and then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.
  • When you're ready to serve the peppers, bake them in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes, or until they're heated through.

Conclusion:

Sweet and savory stuffed banana peppers are a delicious and easy appetizer or snack. They're perfect for parties or potlucks, and they can also be enjoyed as a light meal. With so many different variations to choose from, there's sure to be a recipe that everyone will enjoy.

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