If you’ve never tried Stuffed Banana Peppers in Savory Tomato Sauce, you’re in for a big, cozy treat! This dish combines sweet banana peppers generously filled with a juicy, cheesy meat and rice stuffing, all nestled in a bubbling pool of rich tomato sauce. Each bite is an irresistible balance of tender pepper, hearty filling, and that tangy-sweet tomato flavor—the kind of meal that draws people to the table and gets passed down through generations. Whether you’re hunting for a new comfort food, or looking to impress with a main course that feels special but is easy to execute, this recipe has your name on it.
Ingredients You’ll Need
Sometimes the most memorable dishes come from honest, straightforward ingredients, and that’s exactly the case here. Every component in these Stuffed Banana Peppers in Savory Tomato Sauce plays a unique role: from the sparkle of fresh basil to the silky sauce and umami-rich filling, nothing is wasted or superficial.
- Banana peppers: Look for fresh, firm peppers—their natural sweetness and mild heat perfectly cradle the savory filling.
- Ground beef or Italian sausage: Choose your favorite; sausage adds extra flavor, while beef keeps it classic and satisfying.
- Cooked rice: Helps bind the filling while lending a bit of tender chew to every forkful.
- Finely chopped onion: Sautéed for sweetness and depth, onions are an essential foundation in the stuffing.
- Garlic (minced): Just two cloves infuse everything with aroma and warmth.
- Dried oregano: It’s a small addition, but the way it pairs with tomato sauce is pure nostalgia.
- Salt and black pepper: Can’t skip these! They bring all the flavors into focus.
- Egg (lightly beaten): Acts as a gentle binder, keeping the filling together without making it dense.
- Grated Parmesan cheese: Adds salty, nutty depth and some irresistible golden color on the top.
- Marinara or tomato sauce: The heart of that savory, saucy bath your peppers will simmer in.
- Olive oil: Used to sauté the onion and garlic for a gorgeous flavor base.
- Chopped fresh basil or parsley (optional): A shower of green to make the finished dish pop with freshness and color.
How to Make Stuffed Banana Peppers in Savory Tomato Sauce
Step 1: Prepare Your Peppers
Begin by washing your banana peppers and gently slicing off the tops. Use a small spoon or your fingers to scoop out the seeds and any tough bits inside. This step is a little hands-on, but prepping your peppers carefully gives you the perfect vessel for that delectable filling to come.
Step 2: Sauté the Aromatics
In a skillet set over medium heat, warm the olive oil and toss in your finely chopped onion and minced garlic. Sauté for just a few minutes—enough to soften everything up and mellow out the sharpness, unlocking those beautiful, savory notes that will infuse your filling.
Step 3: Mix Up the Filling
Grab a large bowl and combine your ground beef (or sausage), cooked rice, the sautéed onion and garlic, dried oregano, salt, black pepper, the beaten egg, and half of the grated Parmesan. Mix thoroughly, but don’t overwork it—you want a light, loose texture so the filling doesn’t get tough as it bakes.
Step 4: Stuff Those Peppers
With clean hands or a spoon, gently pack each pepper with the meat-and-rice mixture. Don’t overfill—aim for a generous amount that leaves just a little room at the top for juices to bubble in. This is where all that flavor comes together, tucked neatly in each pepper pocket.
Step 5: Layer in the Sauce and Bake
Grab a baking dish and spread a half cup of your tomato sauce (homemade or jarred) across the bottom; this will keep the peppers from sticking and infuse them from below. Arrange your stuffed banana peppers in the dish, then pour the remaining sauce right over the top. Cover tightly with foil and bake at 375°F (190°C) for about 40 to 45 minutes, until the peppers are fork-tender and the filling is cooked through.
Step 6: Uncover and Finish with Cheese
In the last 10 minutes of baking, remove the foil so the tops can caramelize just a bit, letting those flavors concentrate. Sprinkle the rest of the Parmesan over the peppers for a savory finish—the aroma when you open the oven will make it impossible to wait much longer!
How to Serve Stuffed Banana Peppers in Savory Tomato Sauce
Garnishes
Let your dish sing with a sprinkle of freshly chopped basil or parsley just before serving. The herbs provide a bright lift, a pop of color, and that unmistakable fresh flavor that brings the whole plate together.
Side Dishes
Stuffed Banana Peppers in Savory Tomato Sauce shine next to a hunk of crusty bread, perfect for soaking up every last drop of sauce. You can also serve them over buttery mashed potatoes or tender polenta, which both capture any saucy, meaty drippings in the most satisfying way.
Creative Ways to Present
Try slicing the stuffed peppers in half for a vivid cross-section, then arrange them on a platter for a beautiful, family-style presentation. Or layer a pepper over a bed of greens for a lighter lunch take. For parties, you can even slice the peppers into bite-sized rounds and spear with toothpicks for an irresistible, saucy appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Banana Peppers in Savory Tomato Sauce taste even better the next day—the flavors deepen and mingle overnight. Store the cooled dish in an airtight container in the fridge for up to three days.
Freezing
If you want to get ahead, assemble the stuffed peppers and sauce, then freeze them (unbaked) in a well-sealed dish. Let them thaw in the refrigerator overnight before baking as usual—no one will ever guess you made them ahead of time!
Reheating
For best results, reheat leftovers in a covered baking dish at 350°F (175°C) until thoroughly warmed through, about 20 minutes. In a hurry? A microwave works, too—just cover and heat in short bursts to keep everything moist and tender.
FAQs
Can I use a different kind of pepper for this recipe?
Absolutely! If you don’t have banana peppers, feel free to swap in any mild pepper like cubanelles or even bell peppers. Just adjust the baking time slightly if the peppers are larger or thicker.
Is it possible to make Stuffed Banana Peppers in Savory Tomato Sauce vegetarian?
Yes! Substitute the ground meat with a hearty mix of chopped mushrooms, cooked lentils, or even a plant-based ground meat to keep all the satisfying texture and flavor without the animal protein.
How do I make the sauce extra rich?
Try simmering your marinara with a splash of red wine or a pinch of sugar before using it. For added richness, stir in a pat of butter at the end for a luxuriously silky finish.
Can I prepare Stuffed Banana Peppers in Savory Tomato Sauce ahead of time?
You sure can! The peppers can be fully assembled (and even stuffed) a day in advance, covered, and chilled in the fridge. Just bake them straight from the refrigerator, adding a few extra minutes to the cook time.
What if I like it spicy?
To turn up the heat, throw in a pinch of crushed red pepper flakes to the filling or swap half of the banana peppers for the hot variety. You can also add a drizzle of spicy olive oil when serving for a gentle kick.
Final Thoughts
If you’re craving a cozy, crowd-pleasing main course, I can’t recommend Stuffed Banana Peppers in Savory Tomato Sauce enough. It’s a recipe meant for sharing and revisiting, whether you’re feeding friends for Sunday supper or just need a comforting plateful after a long day. Give it a try—you might just find a new family favorite!
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Stuffed Banana Peppers in Savory Tomato Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This recipe for Stuffed Banana Peppers in Savory Tomato Sauce is a delightful blend of spicy banana peppers filled with a savory mixture of ground beef or Italian sausage, rice, and seasonings, baked to perfection in a flavorful tomato sauce.
Ingredients
Banana Peppers:
- 8 banana peppers (tops cut, seeds removed)
Filling:
- 1 pound ground beef or Italian sausage
- 1/2 cup cooked rice
- 1/4 cup finely chopped onion
- 2 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (lightly beaten)
- 1/2 cup grated Parmesan cheese
Sauce and Garnish:
- 2 cups marinara or tomato sauce
- 1 tablespoon olive oil
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onion and garlic: In a skillet, heat olive oil over medium heat and sauté the onion and garlic for 2–3 minutes until soft.
- Prepare filling: In a large bowl, combine the ground beef or sausage, cooked rice, sautéed onion and garlic, oregano, salt, pepper, egg, and Parmesan cheese. Mix until well combined.
- Stuff the peppers: Carefully stuff each banana pepper with the meat mixture, packing gently.
- Assemble: Spread 1/2 cup of tomato sauce on the bottom of a baking dish. Arrange the stuffed peppers in the dish and pour the remaining sauce over the top.
- Bake: Cover with foil and bake for 40–45 minutes, or until the peppers are tender and the filling is cooked through. Uncover during the last 10 minutes for a slightly caramelized top.
- Garnish and serve: Garnish with chopped basil or parsley if desired.
Notes
- For a spicier version, add crushed red pepper flakes to the filling or use hot banana peppers.
- These can be made ahead and refrigerated before baking.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 420
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg
