Nonna’s Sausage Stuffed Banana Peppers

Simple though it may be, these sausage stuffed banana peppers are a Summer staple in our home. Nonna knew what she was doing taking a few easy ingredients and transforming them into a dish full of big flavor. If you’re looking for something new to do with seasonal produce and ground meat, then this simple stuffed pepper recipe is for you!

While we’re no strangers to trying new things, there are certain classics that find their way onto our home menu fairly often.

Whether it’s a comforting meatloaf, Nonna’s Italian chicken noodle soup, or Grandma’s famous sloppy joes– we just can’t help but enjoy them over and over again.

Another childhood favorite we still can’t get enough of is stuffed peppers.

There’s something so good about that delicious sweet pepper flavor infusing into every bite of the filling while it bakes.

As much as I loved Southern style stuffed peppers, nothing prepared me for the version my husband’s Italian Nonna made. Since marrying, they’ve become a staple in our family’s recipe rotation.

Making them is easy- only a few ingredients and 30 minutes stand between you and big flavor.

Ingredients Needed

Stuffed peppers tend to have a beef and rice mixture for filling, and typically use a bell pepper, but this recipe does things a bit differently.

You’ll Need:

• Sausage – I recommend ground Italian sausage, although you could also use plain ground pork and season it to your liking.
• Cheese – You’ll need both shredded mozzarella and shredded Parmesan. Freshly shredded melts best, but the bagged kind will work too.
• Garlic – Spend the extra time on freshly minced cloves, they really do elevate the flavor of this simple dish.
• Banana Peppers – You can use either the hot or sweet variety in this recipe- they work interchangeably, so it’s just up to your personal preference and if you like things on the spicier side or not.

How To Make

With minimal ingredients, and just a few steps involved, making Italian sausage stuffed banana peppers is super easy.

Start by preparing the peppers.

To do this, carefully use a sharp paring knife to slice the tops off the banana peppers. Then gently scoop out the seeds, and discard them. I generally use my fingers to do this, but if using a hot pepper- I’d wear food grade disposable gloves.

Nonna actually used a long handled, skinny iced tea spoon to clean out her peppers. Use whichever method works best for you!

Once your peppers are prepped, give them a quick wash/rinse then set them aside and get the filling ready.

Add the ground meat, cheeses, and minced garlic to a mixing bowl.

Then, just like if you were making a meat loaf, mash it all together until everything’s evenly combined. You could use a sturdy spoon to do this, or clean hands. 

Evenly stuff the meat mixture into all the prepared peppers, then place the peppers onto a parchment paper lined baking sheet. Bake them at 350 F for 30 minutes.

Serve them warm with a drizzle of warm marinara sauce. 

Nonna’s sausage stuffed banana peppers aren’t the traditional version most of us are familiar with, but if you give them a try- I’m sure they’ll quickly become a new family favorite for you too.

Storing

Cooled leftover stuffed banana peppers can be transferred to an airtight container and stored in the refrigerator for up to 4 days.

When ready to enjoy them again, you can reheat them in the microwave.

Do I Have To Use Italian Sausage?

While that’s our preference, and how Nonna always made it, you can easily substitute something you prefer and make it your own.

Other options include:

• plain ground pork
• ground turkey
• lean ground beef

You can use any of these options, or a combination of them, and these stuffed peppers will still be absolutely delicious.

Can These Be Made Ahead Of Time & Frozen?

Yes! And it’s pretty easy to do, making these one of our favorite freezer meals to prepare- especially in the summer when banana peppers are in season.

Cook the stuffed banana peppers, as instructed, on the parchment covered baking sheet. When done, carefully remove them from the oven.

Allow them to cool completely, then transfer them to a freezer safe ziplocking bag.

You can add the whole batch to the bag, or divvy it up into several bags in portion sizes that work for you and your family. Seal & freeze.

To cook them from frozen, pull them out of the freezer and add them to a baking dish. Cover them with a thin layer of pasta sauce.

Cover the baking dish tightly with foil, then bake for 30 minutes at 350 degrees Fahrenheit. 

What To Serve With Stuffed Banana Peppers

I realize that while delicious and filling, sausage stuffed peppers aren’t a whole meal by themselves. Luckily, adding a simple side or two will turn it into an easy dinner without much extra effort.

We like to pair them with one or more of these options:

• Steamed White Rice
• Side Salad
• Crusty Bread
• Roasted Vegetables
• French Fries

TIPS & TRICKS

• Use a spicy sausage, or add a pinch of red pepper flakes to the meat mixture to kick of the flavor profile.
• I highly recommend pairing your meat and peppers with those of the opposite heat level for maximum flavor- so hot banana peppers with mild sausage or spicy sausage with sweet banana peppers.
• In addition to serving the peppers with warm marinara sauce, you can garnish them with extra cheese and a sprinkle of fresh, chopped basil leaves.

Other Stuffed Pepper Recipes To Try

Easy to make, and a great way to take advantage of seasonal produce – Nonna’s sausage stuffed banana peppers are a flavorful dinner the whole family can enjoy.

Looking for other ways to make stuffed peppers? Check these recipes out:

• Chicken & Cornbread Stuffed Peppers
• Saucy Italian Style Stuffed Green Peppers
• Instant Pot Stuffed Pepper Soup
• Air Fryer Cheesy Stuffed Peppers

If you’ve tried NONNA’S SAUSAGE STUFFED BANANA PEPPERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!