If you love hearty comfort food with a little zip, you need to try these Stuffed Banana Peppers. Brimming with a savoury mix of ground beef and pork filling, topped with bubbly cheese, and served with warm marinara, this dish is equal parts cosy and crave-worthy.
Whether you’re feeding a crowd or just want leftovers that reheat like a dream, these baked banana peppers are a satisfying spin on a beloved classic. They pack in all the flavour of your favourite meatball sub—but in pepper form.
Why You’ll Love These Stuffed Banana Peppers
- They’re savory, cheesy, and just spicy enough.
- Easy to make ahead and perfect for meal prep.
- A great way to use up an abundance of garden peppers.
- Delicious with pasta, rice, or crusty bread.
Ingredients You’ll Need
- 6 large banana peppers, halved and deseeded
- 12 oz (340 g) ground beef (90% lean)
- 12 oz (340 g) ground pork
- 3 large eggs
- ½ cup (60 g) plain bread crumbs
- ¼ cup (60 ml) whole milk
- 2 tbsp (6 g) Italian seasoning
- ½ tsp (1.2 g) crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 oz (225 g) shredded low-moisture mozzarella
- 4 oz (115 g) finely grated Parmesan cheese
- 1 (24 oz / 680 g) jar marinara sauce, warmed
- Chopped fresh parsley (optional)
How to Make Cheesy Stuffed Banana Peppers
- Prep oven and peppers: Preheat to 400°F (200°C). Slice peppers lengthwise, remove seeds.
- Mix filling: In a large bowl, combine beef, pork, eggs, bread crumbs, milk, Italian seasoning, red pepper flakes, salt, and pepper. Mix well.
- Stuff the peppers: Fill each pepper half with about ¼ cup of the meat mixture. Place on a lined baking sheet.
- Bake: Cook for about 30 minutes or until an internal temp of 160°F (71°C) is reached.
- Broil with cheese: Top with mozzarella and Parmesan. Broil for about 1 minute until melted and golden.
- Serve: Transfer to a platter, sprinkle with parsley, and serve with warm marinara.
Tips for Perfect Baked Banana Peppers
- Use gloves when handling raw peppers to avoid irritation.
- Don’t overstuff—leave a little room for juices to bubble.
- Use a thermometer to avoid guessing when they’re done.
- For a spicier kick, add diced hot Italian sausage to the mix.
A Family Favorite, Every Time
This dish became a staple in our house after a bumper pepper harvest one summer. I threw together some meatball mix and decided to stuff it in banana peppers—next thing I knew, it was a new favorite. It’s hearty, satisfying, and hits all the right comfort notes.
Serving Suggestions for Stuffed Banana Peppers
- On a bed of spaghetti or zucchini noodles
- With a scoop of mashed potatoes or rice
- Alongside garlic bread and a crisp green salad
- Cut into halves for party-friendly appetizers
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (175°C) oven until warmed through, about 15–20 minutes. You can also freeze cooked, unbroiled stuffed peppers for up to 2 months.
FAQs About Stuffed Banana Peppers
Can I use different meats?
Yes! All ground beef, turkey, or sausage work great.
Can I make these ahead?
Stuff the peppers and refrigerate a day in advance. Bake when ready.
Are they very spicy?
Banana peppers are mild, but you can control heat with the red pepper flakes.
Cheesy, Meaty, Utterly Comforting
These stuffed banana peppers combine tender peppers, rich ground beef and pork filling, and melty cheese into a meal that satisfies every craving. Make a batch—you’ll be hooked.
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Cheesy Stuffed Banana Peppers with Marinara: A Comfort Food Classic with a Kick
- Total Time: 50 minutes
- Yield: Serves 4–6 1x
Description
These Cheesy Stuffed Banana Peppers with Marinara are a hearty, comforting dish packed with ground beef and pork, Italian seasonings, and gooey cheese. Baked until golden and served with rich marinara sauce, they’re the perfect blend of savory, spicy, and satisfying—ideal for cozy dinners or feeding a crowd.
Ingredients
-
6 large banana peppers, halved and deseeded
-
12 oz (340 g) ground beef (90% lean)
-
12 oz (340 g) ground pork
-
3 large eggs
-
½ cup (60 g) plain bread crumbs
-
¼ cup (60 ml) whole milk
-
2 tbsp (6 g) Italian seasoning
-
½ tsp (1.2 g) crushed red pepper flakes
-
Kosher salt and freshly ground black pepper, to taste
-
8 oz (225 g) shredded low-moisture mozzarella
-
4 oz (115 g) finely grated Parmesan cheese
-
1 (24 oz / 680 g) jar marinara sauce, warmed
-
Chopped fresh parsley (optional)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Slice banana peppers lengthwise and remove seeds.
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In a large bowl, mix ground beef, pork, eggs, bread crumbs, milk, seasoning, red pepper flakes, salt, and pepper until combined.
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Fill each pepper half with about ¼ cup of meat mixture.
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Place stuffed peppers on the baking sheet and bake for 30 minutes, or until internal temperature reaches 160°F (71°C).
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Top each with mozzarella and Parmesan; broil for 1 minute or until cheese is bubbly and golden.
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Serve hot with warmed marinara and a sprinkle of fresh parsley if desired.
Notes
For milder flavor, omit red pepper flakes.
Use a mix of sweet and hot banana peppers for variety.
Freeze pre-baked, unbroiled stuffed peppers for a make-ahead meal.
Use a meat thermometer to ensure doneness without drying out the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American / Italian-American