Classic Hot Sausage Stuffed Banana Peppers

Hot sausage stuffed banana peppers have become my go-to appetizer for casual get-togethers. There’s something about the combination of spicy sausage and mild peppers that just works perfectly together. I started making these years ago when my neighbor brought them to a backyard barbecue, and I’ve been hooked ever since.

These peppers are one of those recipes that look fancy but are actually super easy to put together. I often prep them in advance when I’m already in the kitchen making dinner, then pop them in the oven right before guests arrive. The smell of roasting peppers and sausage always gets people asking what’s cooking before they even make it through the door.

If you’re a fan of comfort food with a kick, you’re going to love these. They’re cheesy, meaty, and just spicy enough to keep things interesting. Plus, they’re the perfect size for snacking while still leaving room for the main course.

What Kind of Banana Peppers Should I Use?

For stuffed banana peppers, you’ll want to look for peppers that are firm, bright yellow-green in color, and about 4-6 inches long. Fresh banana peppers have a mild, tangy flavor and are usually pretty easy to find in most grocery stores during summer and early fall. If you can’t find fresh ones, jarred banana peppers will work too – just make sure to drain and pat them dry before stuffing. When shopping, pick peppers that are similar in size so they’ll cook evenly, and check that they’re not too wrinkled or soft. A good banana pepper should feel firm when you give it a gentle squeeze and have a smooth skin without any dark spots or blemishes.

Options for Substitutions

This recipe can be adapted with several easy swaps if you need to make changes:

• Banana peppers: If banana peppers aren’t available, you can use Hungarian wax peppers or even medium-sized poblano peppers. Bell peppers work too, but they’ll need longer cooking time and will give a sweeter, milder result.
• Spicy Italian sausage: Not a fan of spicy? Use mild Italian sausage instead. You could also swap in ground turkey or chicken sausage, but you might want to add extra seasonings like fennel seeds and red pepper flakes to match the flavor profile.
• Mozzarella cheese: Feel free to use provolone, fontina, or even mild cheddar cheese. Any good melting cheese will work here!
• Tomato sauce: Marinara sauce works great as a substitute, or you can use crushed tomatoes mixed with a bit of Italian seasoning. In a pinch, even pizza sauce will do the job.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed banana peppers is not preparing the peppers correctly – make sure to cut them lengthwise and remove all seeds and membranes to avoid unexpected heat and create enough space for the filling. A common error is overcooking the peppers, which can make them too soft and mushy – aim for tender-crisp texture by checking them after 20-25 minutes in the oven. To prevent the filling from drying out, don’t skip adding the water and tomato sauce to the baking dish, as this creates steam and keeps everything moist during cooking. For the best results, let the stuffed peppers rest for 5 minutes after baking, which allows the cheese to set slightly and makes them easier to serve without the filling falling out.

What to Serve With Stuffed Banana Peppers?

These spicy stuffed peppers are super filling on their own, but they’re even better with some simple sides to round out the meal. A big piece of crusty Italian bread is perfect for soaking up any extra sauce and cheese that escapes the peppers. Since these peppers pack some heat, I like to serve them with a cool, crisp garden salad dressed with Italian vinaigrette or a simple mix of olive oil and lemon juice. For a heartier meal, try serving them over a bed of pasta with extra tomato sauce, or alongside some roasted potatoes seasoned with garlic and herbs.

Storage Instructions

Keep Fresh: These stuffed peppers stay good in an airtight container in the fridge for up to 4 days. They make great leftovers for lunch or dinner – I actually think they taste even better the next day when all the flavors have had time to mingle!

Freeze: Want to make a big batch? These peppers freeze really well! Let them cool completely, then place them in a freezer-safe container or zip-top bag. They’ll keep for up to 3 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: To warm up your stuffed peppers, pop them in the microwave for 1-2 minutes or in the oven at 350°F for about 15-20 minutes until heated through. If they’re frozen, thaw them overnight in the fridge first. Add a splash of tomato sauce before reheating to keep them nice and moist.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 50-60 g
• Carbohydrates: 30-35 g

Ingredients

For the peppers:

• 8 banana peppers (medium to large size)

For the filling:

• 1/2 cup shredded mozzarella (whole milk for best melt)
• 1 lb hot Italian ground sausage (I use Johnsonville brand)

For the sauce:

• 1/2 cup tomato sauce (I prefer Muir Glen organic)
• 2 tbsp water

For seasoning:

• black pepper to taste (freshly ground for better flavor)
• salt to taste

Step 1: Prepare the Banana Peppers

• 8 banana peppers

Preheat your oven to 350°F (175°C).

While wearing disposable gloves, cut the tops off the banana peppers.

Remove any large pieces of the inner rib and, if desired for a milder taste, remove most of the seeds.

If you prefer a spicier dish, you can leave the seeds inside.

I always adjust the amount of seeds depending on who I’m serving!

Step 2: Stuff the Peppers with Sausage

• 1 lb ground hot Italian sausage
• 8 banana peppers (prepared in Step 1)

Divide the ground hot Italian sausage into 8 equal portions.

Stuff each pepper with one portion of sausage.

It’s fine if the sausage is slightly exposed or does not completely fill the pepper.

Step 3: Arrange Peppers and Add Sauce

• 1/4 cup tomato sauce
• 2 tbsp water
• stuffed peppers from Step 2
• 1/4 cup tomato sauce (remaining)

In a baking dish, spread half of the tomato sauce evenly across the bottom.

Add the water and mix it gently with a spoon or whisk to thin out the sauce a little.

Arrange the stuffed peppers (from Step 2) in a single layer on top of the sauce.

Pour the remaining tomato sauce evenly over the peppers to coat them.

Step 4: Bake the Stuffed Peppers

• stuffed peppers with sauce from Step 3
• salt and black pepper to taste

Cover the baking dish with foil and bake in the preheated oven for about 40 minutes.

Check if a knife easily pierces the peppers; if so, they’re ready for the next step.

I find covering with foil helps keep the peppers tender and juicy.

Step 5: Broil with Mozzarella Topping

• 1/2 cup shredded mozzarella
• baked peppers from Step 4

Remove the baking dish from the oven and carefully remove the foil—beware of hot steam.

Top each pepper with shredded mozzarella.

Turn the oven to broil and return the peppers, uncovered.

Broil just until the cheese is golden brown and bubbling, which usually takes a couple of minutes.

Keep an eye on it so it doesn’t burn.

Step 6: Cool and Serve

Let the peppers cool in the baking dish for at least 10 minutes before serving.

This resting time lets the juices settle and the cheese firm up a bit, making them easier to serve.

Enjoy!