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Yields:
4 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 5 mins
These hearty stuffed banana peppers are so scrumptious, you'll be making them weekly! Picture fresh banana peppers filled to the brim with a cheesy, spicy Italian sausage mixture and topped with crispy panko, all nestled in your favorite marinara sauce and baked to bubbly perfection. If you love classic stuffed peppers, just wait until you try this easy weeknight winner! The best part? These peppers are incredibly versatile. Serve them over buttered noodles, fluffy rice, or even cheesy polenta for a satisfying family meal. If you want to get ahead of the weeknight rush, make the sausage filling up to 3 days in advance and store it in the fridge. Dinner will be on the table before you know it!
What can you use instead of banana peppers?
In the summer, gardens and markets overflow with banana peppers. At other times of the year they may be trickier to find. Feel free to substitute a mild, non-waxy pepper such as a Cubanelle, Anaheim or poblano.
What is fontina cheese?
Fontina is an Italian cow’s milk cheese that’s beloved for its creamy texture and excellent melt-ability. It has a full, nutty flavor without being too overpowering, which means it's perfect for all sorts of delicious dishes. If fontina isn't an option, you can use an Italian blend cheese or mozzarella instead.
How long do stuffed banana peppers last in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a microwave, oven, or air fryer until warmed through.
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Ingredients
- 2 Tbsp. panko breadcrumbs
- 2 Tbsp. grated parmesan cheese
- 1 Tbsp. plus 1 tsp. olive oil
- 1/2 medium yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 lb. hot Italian sausage, casings removed
- 1 (4-oz.) jar chopped pimentos, drained
- 4 oz. (1/2 block) cream cheese, cubed
- 1 1/2 cups shredded fontina cheese or Italian blend cheese (about 6 oz.)
- 1/4 cup flat-leaf parsley, chopped
- 1 3/4 cups marinara sauce
- 4 large banana peppers, halved lengthwise and seeded
Directions
- Step 1Preheat the oven to 400°F.
- Step 2In a small bowl, combine the panko, parmesan, and 1 teaspoon of the oil.
- Step 3In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring frequently, until translucent, 3 to 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, 3 to 5 minutes. Drain off the fat.
- Step 4Reduce the heat to low and add the pimentos and cream cheese, stirring until the cream cheese is melted and the mixture is well combined. Remove from the heat. Fold 1 cup of the fontina and 3 tablespoons of the parsley into the sausage mixture.
- Step 5Spread the marinara in a large baking dish. Divide the sausage mixture among the pepper halves (about ¼ cup each). Place the peppers in the baking dish and sprinkle with the remaining ½ cup of fontina, then sprinkle with the panko mixture.
- Step 6Bake the peppers until bubbly and golden brown, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley before serving.
Tip: If hot Italian sausage is too spicy for your taste, sweet Italian sausage is a perfect substitute!
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