If you’re searching for a homey, flavor-packed meal that feels like a big, warm hug at the dinner table, let me introduce you to Stuffed Banana Peppers in Savory Tomato Sauce. This classic comfort dish combines vibrant banana peppers with a rich, spiced sausage and rice filling, all nestled in a robust tomato sauce and finished bubbling hot from the oven. The first bite always reminds me of Sunday dinners spent with family, where every mouthful is both satisfying and just a little bit nostalgic. Whether you’re making this for weeknight guests or simply spicing up your own dinner routine, these Stuffed Banana Peppers in Savory Tomato Sauce are destined to become a new favorite.

Stuffed Banana Peppers in Savory Tomato Sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes Stuffed Banana Peppers in Savory Tomato Sauce so irresistible is its line-up of simple but purposeful staples. Each ingredient brings its own charm, contributing to layers of flavors, tender textures, and those gorgeous pops of color you’ll adore on your plate.

Banana Peppers: Mild and slightly sweet, they’re the perfect vessel for all that savory, cheesy goodness.
Ground Italian Sausage (or Ground Beef): Adds richness and a hint of spice—feel free to choose your favorite or swap meats to suit your crowd.
Cooked White Rice: Fluffy and starchy, it binds the filling while making it extra satisfying.
Grated Parmesan Cheese: A touch of salty, umami goodness that elevates every bite.
Chopped Fresh Parsley: Brings freshness and a lovely burst of color to the filling.
Egg: Keeps the filling moist and helps everything hold together perfectly.
Minced Garlic: Essential for a mouthwatering aroma and deep flavor.
Salt & Black Pepper: Basic seasoning that highlights and balances every ingredient.
Marinara or Tomato Sauce: The lush foundation and final cloak of flavor for your peppers.
Diced Onion: Adds sweetness and complexity to your sauce as it cooks down.
Olive Oil: Used for sautéing, adding richness and golden color.
Dried Oregano: This herb gives your sauce that unmistakable Italian flair.
Crushed Red Pepper Flakes (optional): For a subtle heat that wakes up the whole dish—add as desired.
Shredded Mozzarella Cheese (for topping, optional): Melts into a gooey, irresistible layer if you want to go all-in on comfort.

How to Make Stuffed Banana Peppers in Savory Tomato Sauce

Step 1: Prepare the Sweet and Savory Sauce

Start by preheating your oven to 375°F (190°C), and set up a skillet over medium heat. Warm the olive oil and sauté the diced onion until it turns soft and aromatic, about 3–4 minutes. Toss in the minced garlic, letting it cook for just 30 seconds—enough to bloom its fragrant flavor without burning. Next, pour in the marinara or tomato sauce, sprinkle in the oregano, and add those red pepper flakes if you want a gentle kick. Let this sauce simmer away for 5–7 minutes, melding all the flavors together. When finished, remove from heat and allow it to cool slightly as you move on to the filling.

Step 2: Mix Up That Irresistible Filling

In a large mixing bowl, combine the ground sausage (or beef), cooked rice, grated Parmesan cheese, chopped parsley, egg, salt, and black pepper. This medley should be mixed until just combined, being careful not to overwork it. You want a filling that holds together but is still light and tender once baked. Every scoop should tease both sausage and cheese in every bite—a little taste of comfort food heaven!

Step 3: Stuff Your Banana Peppers

With the tops cut off and seeds removed, your banana peppers are ready for their savory stuffing. Gently fill each pepper with the sausage mixture, packing it in with care so that each one is nicely plump but not overstuffed. This is where the magic happens; every pepper becomes its own self-contained meal just waiting to be bathed in sauce.

Step 4: Layer and Bake

Pour a thin layer of your delicious tomato sauce into the bottom of a 9×13-inch baking dish. Arrange your stuffed banana peppers snugly in the dish—don’t worry if they touch, they’ll bake up beautifully. Drizzle the rest of the sauce over the peppers, making sure they’re well-coated. Cover tightly with foil and bake for 35 minutes. If you’re craving cheesy goodness, uncover the dish, sprinkle the tops with shredded mozzarella, and return to the oven for another 10–15 minutes. The peppers should be fork-tender, with a golden, bubbly top that hints at the savory delights inside.

Step 5: Rest and Serve

Once out of the oven, let the Stuffed Banana Peppers in Savory Tomato Sauce cool for a few minutes—this makes them easier to plate and gives the flavors time to settle. Trust me, the aroma alone will have everyone rushing to the table!

How to Serve Stuffed Banana Peppers in Savory Tomato Sauce

Garnishes

Take your presentation up a notch by scattering extra chopped parsley or a little fresh basil over the top. A final snowy dusting of grated Parmesan can really make the savory tomato sauce sing. If you like a little zing, a quick grind of fresh black pepper over each serving is the perfect finishing touch.

Side Dishes

Stuffed Banana Peppers in Savory Tomato Sauce shine alongside just about any side, but I especially love serving them with a big hunk of crusty bread to mop up the sauce. Mashed potatoes or a creamy polenta make wonderfully indulgent partners, while a crisp green salad helps balance the richness and brings extra color to your table.

Creative Ways to Present

If you’re feeling inspired, nestle the peppers over a bed of buttery mashed potatoes for a gorgeous family-style plate, or slice the cooked peppers into thick rounds and spear them onto appetizer skewers—a hit at parties! You can even tuck the leftovers into a toasted sub roll and top with extra mozzarella for a saucy, spicy sandwich spin on the original Stuffed Banana Peppers in Savory Tomato Sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Banana Peppers in Savory Tomato Sauce keep beautifully! Let them cool completely, then transfer to an airtight container. They’ll stay fresh in the refrigerator for up to 4 days, making them a perfect candidate for meal prep or next-day lunches.

Freezing

For longer-term storage, these peppers freeze so well. Arrange cooled peppers in a single layer in a freezer-safe container, separating layers with parchment if needed, and cover with any extra sauce. They’ll keep for up to 2 months. When you’re ready to eat, simply thaw in the refrigerator overnight.

Reheating

To bring Stuffed Banana Peppers in Savory Tomato Sauce back to life, arrange them in a baking dish and cover with foil. Reheat in a 350°F (175°C) oven until hot throughout, about 20–25 minutes. You can also reheat single servings in the microwave for a quick lunch—just be sure to cover and heat in short bursts to avoid drying out the filling.

FAQs

Can I substitute banana peppers with another type Main Course

Absolutely! Poblano or bell peppers both work beautifully in this recipe. Poblano peppers bring a smoky note and a mild heat, while bell peppers offer extra sweetness and a bit more space for stuffing. Just adjust the baking time slightly if your peppers are larger.

Do I have to use sausage, or can I make it vegetarian?

You can easily make Stuffed Banana Peppers in Savory Tomato Sauce vegetarian by swapping the sausage for a seasoned plant-based ground or a hearty mix of cooked lentils and quinoa. Be sure to season well and add a bit more cheese or a splash of olive oil for richness!

What’s the best way to keep the peppers from splitting while stuffing?

Stuffing banana peppers can be a little delicate, but as long as you don’t overpack and handle them gently, you’ll be fine. Use a small spoon to fill each pepper and press the mixture in lightly—aim for evenly filled rather than too tightly packed.

Is there a way to make it spicier?

If you like it hot, you can slice a hot Italian sausage into the filling or add more crushed red pepper flakes to both the meat and the sauce. Chopped hot peppers (like jalapeños) mixed in with the stuffing will also bring an extra punch!

What kind of marinara or tomato sauce should I use?

Choose your favorite jarred marinara or make a simple homemade sauce if you prefer. Just be sure it’s rich and well-seasoned, since the sauce will be the backbone of your Stuffed Banana Peppers in Savory Tomato Sauce. If you’re feeling adventurous, add a splash of red wine or a pinch of sugar for extra depth.

Final Thoughts

There’s something wonderfully inviting about a bubbling tray of Stuffed Banana Peppers in Savory Tomato Sauce, and I hope this cozy, delicious dish finds a spot on your table soon. It’s the kind of recipe you’ll return to again and again, with everyone clamoring for just one more pepper. Give it a try, and enjoy every saucy, satisfying forkful!

Stuffed Banana Peppers in Savory Tomato Sauce Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

These Stuffed Banana Peppers in Savory Tomato Sauce are a delightful combination of spicy peppers filled with a savory mixture of Italian sausage, rice, and cheese, baked to perfection in a flavorful tomato sauce.

Ingredients

Scale

For the Stuffed Peppers:

6 banana peppers (tops cut, seeds removed)
1 pound ground Italian sausage (or ground beef)
1/2 cup cooked white rice
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
2 cloves garlic (minced)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Tomato Sauce:

2 cups marinara or tomato sauce
1/2 cup diced onion
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
Shredded mozzarella cheese for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the Tomato Sauce: Sauté diced onion in olive oil until soft. Add garlic, marinara sauce, oregano, and red pepper flakes. Simmer for 5–7 minutes.
Prepare the Stuffed Peppers: Mix sausage, rice, Parmesan, parsley, egg, salt, and pepper. Stuff each pepper with the mixture.
Bake: Spread tomato sauce in a baking dish, arrange peppers, pour remaining sauce on top. Bake covered for 35 minutes, then uncovered with mozzarella for 10–15 minutes.

Notes

You can substitute banana peppers with poblano or bell peppers for a milder or larger option.
For a lower-carb version, omit the rice.
Great served with crusty bread or over mashed potatoes.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired, American