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
Scale
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
