Experience a burst of flavor with Bob’s Stuffed Banana Peppers recipe. Fresh banana peppers are filled with a savory mixture of seasoned ground meat, rice, herbs, and cheese, creating a mouthwatering symphony of tastes and textures. Baked to perfection, these stuffed peppers are a delightful blend of spicy and savory. Customize the filling to your liking, adding your favorite ingredients for a personalized touch. Whether served as an appetizer, side dish, or main course, Bob’s Stuffed Banana Peppers are a delicious way to elevate your dining experience. Explore the world of stuffed peppers with this savory and satisfying recipe, courtesy of Bob’s culinary expertise!
Bob's Stuffed Banana Peppers Recipe | S2Recipes
Details Bob's Stuffed Banana Peppers Recipes
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 8
Yield: 8 stuffed peppers
Ingredients For Bob's Stuffed Banana Peppers Recipes
Step 1: Cut off the tops of peppers. Remove ribs and seeds; rinse peppers. Chop edible portion of the tops; set aside.
Step 2: 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.
Step 3: Heat butter in a medium skillet over medium heat. Sauté reserved chopped pepper, onion, and celery in hot butter until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, and garlic. Season with 1 1/2 teaspoons salt, basil, oregano, and 1/4 teaspoon black pepper. Simmer uncovered for 10 minutes.
Step 4: Preheat the oven to 350 degrees F (175 degrees C).
Step 5: Meanwhile, combine Parmesan cheese, egg, Worcestershire sauce, 1 remaining teaspoon salt, and remaining 1/4 teaspoon black pepper in a large bowl. Mix in hot sausage, mild sausage, bread crumbs, and 1 cup tomato sauce mixture until well combined.
Step 6: Fill each pepper with sausage mixture using a piping bag or sausage stuffer. Place in a 3-quart casserole dish; pour remaining tomato sauce mixture over peppers.
Step 7: Bake uncovered in the preheated oven until sauce is bubbly and sausage is cooked through, about 1 hour. An instant-read thermometer inserted into the filling should read at least 160 degrees F (72 degrees C).
Absolutely love this recipe! Ive adapted it to make stuffed pepper soup, stuffed cabbage, stuffed cabbage soup along with regular stuffed peppers. Once I realized there was extra filling, I just bought more peppers and they didn't go to waste with my family!
The recipe has you make way too much filling. Also way too salty for me. No need to boil the peppers just fill them raw. Probably won't try again.
I listened to all the reviews. I should had followed the directions. I didn’t boil the banana peppers. They were a little hard with 1 hour in the oven. I only used 1 1/2 sausage mixture. So I cut the breadcrumbs. Should had used all. I only had 6 banana peppers. I had just enough to fill them. Should had followed the recipe.
I make this a lot. You can use any type of pepper. I’ve made it dairy free with no cheese and at other time added red pepper flakes for some more heat.
Very flavorful & easy to put together. A keeper.
Absolutely delicious! Very easy to make and I’m no cook. You don’t need the celery. Also, if the peppers are kind of soft you don’t need to boil them. We like a little bit of crunch in our peppers. I covered mine with shredded mozzarella with about two minutes left to bake. Perfection.
This is the best recipe for stuffed peppers. I make it every year. You can double the amount of peppers used because this recipe makes a lot of stuffing mix. Enjoy!
Really amazing! Thank you for sharing the recipe.
4 1/2 stars. I only made 1/2 of the recipe as so many reviewers reported too much filling. This worked out to fill 8 banana peppers and 1/2 of a large bell pepper which was just right. There is no need to par boil the peppers, this is in the oven for 60 min. and the peppers are thoroughly cooked during this time. I made a few changes; reduced the amount of bread crumbs by 1/2 and because I was afraid of them being too hot, I used mild sausage which was just right for us (and we love hot/spicy food). Also used tomatoes from my garden for the "crushed", and tomato sauce for the paste. It worked out nicely. I plated the peppers on top of orzo pasta. We enjoyed this recipe and will make it again.
All Nutrifacts of Bob's Stuffed Banana Peppers Recipes
