18 Flavorful Stuffed Banana Pepper Recipes Spicy

Now, who’s ready to turn up the heat in the kitchen? Stuffed banana peppers are the perfect way to add a spicy kick to your meals, blending vibrant flavors with a touch of comfort. Whether you’re a fan of fiery fillings or prefer a milder approach, our roundup of 18 flavorful recipes promises something for every palate. Dive in and discover your next favorite dish that’s sure to impress!

Cheesy Bacon Stuffed Banana Peppers

Yesterday, as the evening light faded, I found myself craving something both comforting and a little adventurous, leading me to the kitchen to experiment with flavors that remind me of home.

Ingredients

• For the filling:
  • 8 banana peppers, tops cut off and seeds removed
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup cream cheese, softened
  • 1 tbsp green onions, finely chopped
• For baking:
  • 1 tbsp olive oil
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine the shredded cheddar cheese, crumbled bacon, softened cream cheese, and finely chopped green onions until well mixed. Tip: Letting the cream cheese soften at room temperature makes it easier to blend.
3. Carefully stuff each banana pepper with the cheese and bacon mixture, ensuring they’re filled but not overstuffed. Tip: Use a small spoon or a piping bag for easier filling.
4. Lightly grease a baking dish with olive oil and place the stuffed peppers in the dish. Add water to the bottom of the dish to prevent sticking and help steam the peppers.
5. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes.

The peppers emerge from the oven with a delightful contrast of textures—creamy, melted cheese against the slight crunch of the bacon, all encased in the soft, sweet flesh of the banana peppers. Try serving them atop a bed of greens for a light meal or alongside grilled meats for a hearty dinner.

Spicy Sausage and Rice Stuffed Banana Peppers

Perhaps there’s something deeply comforting about the combination of spicy sausage and fluffy rice, nestled within the sweet embrace of a banana pepper. It’s a dish that speaks to the soul, offering a balance of heat and sweetness that’s hard to resist.

Ingredients

For the stuffing:

• 1 lb spicy Italian sausage, casings removed
• 1 cup cooked white rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the peppers:

• 6 large banana peppers, tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, heat 1 tbsp olive oil and cook the sausage until browned, about 5 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
3. Remove the skillet from heat and stir in the cooked rice, mozzarella, Parmesan, garlic powder, onion powder, salt, and black pepper until well combined.
4. Carefully stuff each banana pepper with the sausage and rice mixture, packing it gently to fill completely.
5. Place the stuffed peppers in a baking dish, drizzle with 1 tbsp olive oil, and add 1/2 cup water to the bottom of the dish. Tip: The water helps keep the peppers moist during baking.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through. Tip: For a golden top, broil for the last 2 minutes of cooking.

Once baked, the peppers will be tender with a slight bite, the filling rich and flavorful with a hint of spice. Serve them atop a bed of greens for a light meal or alongside crusty bread to soak up the juices.

Mediterranean Quinoa Stuffed Banana Peppers

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. Mediterranean quinoa stuffed banana peppers are a testament to that, blending the earthy tones of quinoa with the sweet, mild heat of banana peppers, all while embracing the vibrant flavors of the Mediterranean.

Ingredients

• For the stuffing:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped Kalamata olives
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt to taste
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. In a large bowl, combine the cooked quinoa, sautéed onion and garlic, feta cheese, Kalamata olives, lemon juice, dried oregano, and salt. Mix well.
5. Lightly brush the outside of the banana peppers with 1 tbsp olive oil and sprinkle with salt. Stuff each pepper with the quinoa mixture, packing it gently.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and slightly charred. Tip: For extra flavor, drizzle with a little more olive oil before baking.
7. Let the peppers cool for 5 minutes before serving. Tip: They pair wonderfully with a dollop of Greek yogurt or a side of fresh salad.

Just out of the oven, these stuffed peppers offer a delightful contrast between the tender, slightly sweet pepper and the hearty, flavorful quinoa filling. Serve them warm, perhaps with a sprinkle of fresh herbs, to truly appreciate the Mediterranean flair.

Ground Beef and Cheddar Stuffed Banana Peppers

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. Soft banana peppers, filled with a hearty mixture of ground beef and sharp cheddar, offer a comforting bite that’s both familiar and exciting.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, warm the olive oil, then add the ground beef, breaking it apart with a spoon as it cooks.
3. Season the beef with salt and black pepper, cooking until no pink remains, about 8-10 minutes. Tip: Draining excess fat can prevent the filling from becoming too greasy.
4. Remove the skillet from heat and stir in the shredded cheddar cheese until it’s melted and evenly distributed. Tip: Letting the mixture cool slightly makes it easier to handle.
5. Carefully stuff each banana pepper with the beef and cheese mixture, packing it gently to fill completely. Tip: Using a small spoon can help distribute the filling evenly without tearing the peppers.
6. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender and the filling is bubbly.

Velvety melted cheese contrasts beautifully with the slight crunch of the pepper, creating a dish that’s as pleasing to the palate as it is to the eye. Serve these alongside a crisp salad or atop a bed of rice for a meal that feels both indulgent and wholesome.

Vegetarian Black Bean Stuffed Banana Peppers

Now, as the evening light fades, I find myself drawn to the kitchen, where the simple act of preparing a meal becomes a moment of peace. Today, it’s about transforming humble ingredients into something unexpectedly delightful, a dish that carries the warmth of shared tables and the quiet joy of cooking for oneself.

Ingredients

• For the filling:
  • 1 cup cooked black beans, drained and rinsed
  • 1/2 cup cooked quinoa
  • 1/4 cup diced red onion
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the peppers:
  • 6 medium banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
• For the topping:
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the black beans, quinoa, red onion, olive oil, cumin, smoked paprika, and salt. Mix gently until all ingredients are evenly distributed.
3. Carefully stuff each banana pepper with the black bean mixture, pressing down lightly to ensure they are fully filled.
4. Place the stuffed peppers in a baking dish, drizzle with olive oil, and bake for 25 minutes, or until the peppers are tender.
5. Sprinkle the shredded Monterey Jack cheese over the top of each pepper and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes before garnishing with chopped cilantro.

Remember, the key to perfectly stuffed peppers is to not overfill them, as the filling will expand slightly during baking. For an extra kick, a dash of hot sauce can be mixed into the filling before stuffing. Lastly, letting the peppers rest after baking allows the flavors to meld beautifully.

Rich in texture and flavor, these Vegetarian Black Bean Stuffed Banana Peppers offer a satisfying crunch with every bite, the smokiness of the paprika complementing the sweetness of the peppers. Serve them atop a bed of greens for a light meal, or alongside a scoop of rice for something more substantial.

Creamy Spinach and Feta Stuffed Banana Peppers

Evenings like these call for something comforting yet vibrant, a dish that wraps you in warmth while surprising your palate. Creamy spinach and feta stuffed banana peppers are just that, a harmonious blend of creamy, tangy, and slightly sweet flavors encased in a tender pepper.

Ingredients

• For the filling:
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup cream cheese, softened
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt, to taste
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm 1 tbsp olive oil and sauté the minced garlic until fragrant, about 30 seconds.
3. Add the chopped spinach to the skillet, cooking until just wilted, then remove from heat and let cool slightly.
4. In a bowl, combine the sautéed spinach, crumbled feta, softened cream cheese, and a pinch of salt, mixing until well blended.
5. Carefully stuff each banana pepper with the spinach and feta mixture, ensuring they are evenly filled but not overstuffed.
6. Place the stuffed peppers in the prepared baking dish, drizzle with the remaining olive oil, and bake for 20-25 minutes, or until the peppers are tender and the filling is bubbly.
7. Let the peppers cool for a few minutes before serving to allow the flavors to meld together beautifully.

Yielded from the oven, these peppers offer a delightful contrast between the creamy, rich filling and the slight crunch of the pepper. Serve them atop a bed of quinoa or alongside a crisp salad for a meal that feels both indulgent and wholesome.

Buffalo Chicken Stuffed Banana Peppers

Kneading through the memories of summer picnics and family gatherings, I find myself drawn to the bold flavors and comforting warmth of stuffed peppers. This recipe, a playful twist on the classic, marries the spicy kick of buffalo chicken with the sweet, mild embrace of banana peppers, creating a dish that’s as vibrant in flavor as it is in color.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1/4 cup cream cheese, softened
  • 1/4 cup blue cheese crumbles
  • 1/4 cup shredded cheddar cheese
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
• For topping:
  • 1/4 cup shredded cheddar cheese
  • 2 tbsp chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a medium bowl, mix the shredded chicken, buffalo sauce, cream cheese, blue cheese crumbles, and 1/4 cup shredded cheddar cheese until well combined. Tip: For extra creamy filling, ensure the cream cheese is fully softened before mixing.
3. Carefully stuff each banana pepper with the chicken mixture, packing it gently to fill without tearing the pepper. Tip: Use a small spoon or piping bag for easier stuffing.
4. Place the stuffed peppers in the prepared baking dish and sprinkle the remaining 1/4 cup shredded cheddar cheese on top.
5. Bake for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes of baking.
6. Remove from the oven and let cool for 5 minutes before garnishing with chopped green onions.

Fresh from the oven, these peppers offer a delightful contrast between the tender, spicy filling and the crisp, sweet pepper shell. Serve them atop a bed of cool, crisp lettuce for a refreshing contrast, or alongside a creamy ranch dip to balance the heat.

Shrimp and Crab Stuffed Banana Peppers

Many evenings, I find myself craving something that marries the sweetness of seafood with a gentle kick, a dish that feels both indulgent and comforting. That’s when I turn to these shrimp and crab stuffed banana peppers, a recipe that’s as satisfying to make as it is to eat.

Ingredients

• For the stuffing:
  • 1/2 lb shrimp, peeled, deveined, and finely chopped
  • 1/2 lb crab meat, carefully picked for shells
  • 1/4 cup mayonnaise
  • 1/4 cup breadcrumbs
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the chopped shrimp, crab meat, mayonnaise, breadcrumbs, lemon juice, Old Bay seasoning, and salt. Mix gently until all ingredients are evenly distributed.
3. Carefully stuff each banana pepper with the shrimp and crab mixture, ensuring they’re filled but not overstuffed to prevent bursting during baking.
4. Brush the outside of each stuffed pepper lightly with olive oil to help them brown and prevent sticking.
5. Place the stuffed peppers on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the stuffing is golden brown on top.
6. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and slightly charred, these peppers offer a delightful contrast between the creamy, savory stuffing and the sweet, slightly spicy pepper. Serve them atop a bed of wild rice or with a crisp green salad for a meal that’s as visually appealing as it is delicious.

Mexican Style Chorizo Stuffed Banana Peppers

Flickering candlelight dances across the kitchen counter as I ponder the simple joy of combining bold flavors with humble ingredients. Today, we’re embracing the warmth of Mexican cuisine with a dish that’s as vibrant in color as it is in taste.

Ingredients

• For the stuffing:
  • 1 lb Mexican chorizo, casing removed
  • 1 cup cooked white rice
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup finely chopped cilantro
• For the peppers:
  • 6 large banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
• For baking:
  • 1/2 cup water
  • 1/4 cup shredded Monterey Jack cheese (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook the chorizo until browned, about 5 minutes, breaking it apart with a spoon as it cooks. Tip: Drain excess fat for a lighter stuffing.
3. Remove the skillet from heat and stir in the cooked rice, 1/2 cup Monterey Jack cheese, and cilantro until well combined.
4. Carefully stuff each banana pepper with the chorizo mixture, packing it gently to fill completely.
5. Arrange the stuffed peppers in the prepared baking dish and pour 1/2 cup water around them to prevent sticking. Tip: The water also helps to steam the peppers, making them tender.
6. Sprinkle the remaining 1/4 cup Monterey Jack cheese over the tops of the peppers.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

Brimming with the smoky depth of chorizo and the mild sweetness of banana peppers, this dish offers a delightful contrast of textures. Serve it atop a bed of greens for a refreshing twist or alongside a creamy avocado salad to complement its richness.

Pulled Pork and BBQ Stuffed Banana Peppers

Dusk settles softly outside, casting long shadows that seem to slow time itself, much like the gentle simmer of pulled pork melding with the smoky sweetness of BBQ sauce, all tucked into the vibrant embrace of banana peppers.

Ingredients

• For the filling:
  • 2 cups pulled pork, cooked and shredded
  • 1 cup BBQ sauce
  • 1/2 cup shredded cheddar cheese
• For the peppers:
  • 6 large banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
• For baking:
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
2. In a mixing bowl, combine the pulled pork, BBQ sauce, and cheddar cheese until evenly mixed. Tip: For a smoother filling, ensure the pulled pork is finely shredded.
3. Carefully stuff each banana pepper with the pork mixture, packing lightly to fill without tearing the peppers. Tip: Use a small spoon or piping bag for easier stuffing.
4. Brush the outside of each stuffed pepper with olive oil to promote even browning.
5. Place the stuffed peppers in a baking dish and add water to the bottom of the dish to prevent sticking. Tip: The water also creates steam, helping to cook the peppers evenly.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.

Warm from the oven, the peppers offer a delightful contrast between the tender, smoky filling and the slight crunch of their skins. Serve atop a bed of creamy polenta or alongside a crisp green salad for a meal that sings of summer evenings.

Goat Cheese and Herb Stuffed Banana Peppers

Venturing into the kitchen on a quiet afternoon, the idea of combining the creamy tang of goat cheese with the mild heat of banana peppers feels like a gentle adventure. This dish, a harmonious blend of flavors and textures, is perfect for those moments when cooking becomes a form of meditation.

Ingredients

• For the stuffing:
  • 8 oz goat cheese, softened
  • 2 tbsp fresh basil, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the softened goat cheese, chopped basil, thyme, salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Carefully stuff each banana pepper with the goat cheese mixture, using a small spoon or your fingers to fill them completely.
4. Place the stuffed peppers on a baking sheet and lightly drizzle with olive oil to help them brown in the oven.
5. Bake for 20-25 minutes, or until the peppers are tender and the cheese is slightly golden on top.
6. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Mellow yet vibrant, these stuffed peppers offer a delightful contrast between the creamy, herbed cheese and the slight crunch of the pepper. Serve them atop a bed of arugula for a refreshing summer appetizer, or alongside grilled chicken for a more substantial meal.

Jalapeño Popper Inspired Stuffed Banana Peppers

Lately, I’ve found myself drawn to the comforting embrace of stuffed peppers, a dish that marries the vibrant kick of jalapeños with the subtle sweetness of banana peppers. It’s a recipe that feels like a quiet celebration of contrasts, perfect for those evenings when cooking becomes a form of meditation.

Ingredients

• For the filling:
  • 8 banana peppers, tops cut off and seeds removed
  • 1 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 2 jalapeños, finely diced (seeds removed for less heat)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
• For the coating:
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 tsp paprika
• For frying:
  • Vegetable oil, for frying

Instructions

1. Preheat your oil in a deep fryer or large pot to 375°F.
2. In a mixing bowl, combine cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, and salt until well blended.
3. Carefully stuff each banana pepper with the cheese mixture, ensuring they’re filled but not overstuffed to prevent bursting during frying.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika.
5. Dredge each stuffed pepper in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
6. Fry the peppers in batches for about 3-4 minutes, or until golden brown and crispy. Avoid overcrowding the fryer to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Best enjoyed warm, these stuffed banana peppers offer a delightful crunch giving way to a creamy, spicy interior. Serve them alongside a cool ranch dip to balance the heat, or slice them into rings for a playful twist on presentation.

Garlic Parmesan Stuffed Banana Peppers

Amidst the quiet hum of the kitchen, the idea of transforming simple banana peppers into a dish that whispers of comfort and zest takes shape. Garlic Parmesan Stuffed Banana Peppers are not just a recipe; they’re a gentle nudge to savor the slow, flavorful moments of cooking.

Ingredients

• For the stuffing:
  • 8 banana peppers, tops cut off and seeds removed
  • 1 cup shredded Parmesan cheese
  • 1/2 cup cream cheese, softened
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For baking:
  • 1 tbsp olive oil
  • 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the shredded Parmesan cheese, softened cream cheese, minced garlic, salt, and black pepper until well blended.
3. Carefully stuff each banana pepper with the cheese mixture, ensuring they’re filled but not overstuffed to prevent bursting during baking.
4. Sprinkle the tops of the stuffed peppers with breadcrumbs for a crispy finish.
5. Place the stuffed peppers in the prepared baking dish and drizzle lightly with olive oil.
6. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the tops are golden brown.
7. Let the peppers cool for 5 minutes before serving to allow the filling to set slightly.

Unassuming at first glance, these peppers reveal a creamy, garlicky heart with a hint of crunch from the breadcrumbs. Serve them atop a bed of arugula for a peppery contrast or alongside grilled meats to complement their smoky flavors.

Turkey and Wild Rice Stuffed Banana Peppers

Venturing into the kitchen on a quiet evening, the idea of stuffing banana peppers with a hearty mixture of turkey and wild rice feels like a comforting embrace. This dish, with its vibrant colors and rich flavors, is a testament to the joy of simple, wholesome cooking.

Ingredients

• For the stuffing:
  • 1 lb ground turkey
  • 1 cup cooked wild rice
  • 1/2 cup diced onions
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add the diced onions and sauté until translucent, about 3 minutes.
3. Add the ground turkey to the skillet. Cook until no longer pink, breaking it apart with a spoon as it cooks, about 5 minutes.
4. Stir in the cooked wild rice, garlic powder, salt, and black pepper. Cook for another 2 minutes to blend the flavors. Remove from heat.
5. Lightly brush the outside of the banana peppers with 1 tbsp olive oil. Stand them upright in a baking dish.
6. Fill each pepper with the turkey and wild rice mixture, packing it gently. Top each with a sprinkle of mozzarella cheese.
7. Bake in the preheated oven for 20 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Delightfully, the peppers emerge from the oven with a tender bite, their sweetness perfectly balanced by the savory, nutty filling. Serve them atop a bed of greens for a light meal, or alongside crusty bread to soak up any juices.

Pineapple and Ham Stuffed Banana Peppers

Beneath the golden glow of the kitchen light, the fusion of sweet pineapple and savory ham stuffed into crisp banana peppers creates a dish that feels like a whispered secret between old friends.

Ingredients

• For the stuffing:
  • 1 cup diced ham
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp olive oil
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the diced ham, crushed pineapple, and shredded mozzarella cheese to create the stuffing mixture.
3. Gently stuff each banana pepper with the ham and pineapple mixture, being careful not to tear the peppers.
4. Drizzle the stuffed peppers with 1 tbsp of olive oil to help them brown in the oven.
5. Place the peppers in a baking dish and bake for 20-25 minutes, or until the peppers are tender and the stuffing is heated through.
6. For an extra golden top, broil the peppers for the last 2-3 minutes of baking, watching closely to prevent burning.
7. Let the peppers cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Yielded from the oven, these peppers offer a delightful contrast between the soft, juicy stuffing and the slight crunch of the pepper. The sweetness of the pineapple pairs unexpectedly well with the smokiness of the ham, making each bite a discovery. Serve them atop a bed of wild rice for a complete meal that sings of summer evenings.

Curry Lentil Stuffed Banana Peppers

Beneath the soft glow of the kitchen light, the humble banana pepper transforms into a vessel of warmth and spice, cradling a hearty filling of curry lentils. This dish, a quiet celebration of flavors, invites you to slow down and savor each bite, much like the gentle simmering of its ingredients.

Ingredients

• For the filling:
  • 1 cup dried lentils, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1/2 tsp salt
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/4 cup water

Instructions

1. In a medium saucepan, combine the lentils and 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 20 minutes until lentils are tender. Drain any excess water.
2. While the lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Stir in the curry powder and salt to the onion mixture, cooking for 1 minute until fragrant.
4. Combine the cooked lentils with the onion mixture, stirring well to incorporate all the flavors. Remove from heat.
5. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
6. Carefully stuff each banana pepper with the lentil mixture, packing it gently to fill completely. Place the stuffed peppers in the prepared dish.
7. Drizzle the peppers with 1 tbsp olive oil and add 1/4 cup water to the bottom of the dish to prevent sticking.
8. Bake for 25-30 minutes, until the peppers are tender and slightly charred at the edges.

Lentils, now tender and infused with the warmth of curry, nestle within the softened peppers, their edges kissed by the oven’s heat. Serve these atop a bed of fluffy rice or alongside a crisp salad, letting the contrasts in texture and temperature play on your palate.

Smoked Gouda and Mushroom Stuffed Banana Peppers

Wandering through the farmers’ market this morning, the vibrant yellow banana peppers caught my eye, sparking the idea for a dish that marries their mild sweetness with the deep, smoky notes of Gouda and the earthy richness of mushrooms. It’s a recipe that feels like a quiet afternoon in the kitchen, where each step is a meditation on flavor and texture.

Ingredients

• For the stuffing:
  • 8 banana peppers, tops cut off and seeds removed
  • 1 cup smoked Gouda, shredded
  • 1 cup mushrooms, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup heavy cream
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For baking:
  • 1 tbsp olive oil (for drizzling)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add the chopped mushrooms and sauté until they release their moisture and become golden, about 5 minutes.
3. In a mixing bowl, combine the sautéed mushrooms, shredded smoked Gouda, breadcrumbs, heavy cream, salt, and black pepper. Mix until the ingredients are evenly distributed.
4. Carefully stuff each banana pepper with the mushroom and Gouda mixture, ensuring they are filled to the top but not overstuffed.
5. Place the stuffed peppers in the prepared baking dish and drizzle lightly with olive oil.
6. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden on top.
7. Let the peppers cool for 5 minutes before serving to allow the filling to set slightly.

How the smoked Gouda melts into the mushrooms creates a luxurious filling, while the banana peppers offer a gentle crunch and sweetness. Serve them atop a bed of arugula for a peppery contrast, or alongside grilled chicken for a heartier meal.

Teriyaki Tofu Stuffed Banana Peppers

Moments like these call for dishes that comfort and surprise, a blend of the familiar with a twist. Today, we’re exploring a recipe that marries the sweetness of teriyaki with the gentle heat of banana peppers, all cradled in the soft embrace of tofu.

Ingredients

• For the filling:
  • 1 block (14 oz) firm tofu, pressed and crumbled
  • 1/4 cup teriyaki sauce
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
• For the peppers:
  • 6 banana peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
• For baking:
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, warm 1 tbsp olive oil, then sauté the diced onions and minced garlic until translucent, about 3 minutes.
3. Add the crumbled tofu to the skillet, stirring gently to combine with the onions and garlic. Cook for 5 minutes, allowing the tofu to lightly brown.
4. Pour the teriyaki sauce over the tofu mixture, stirring to coat evenly. Remove from heat after 2 minutes, once the sauce is absorbed.
5. Carefully stuff each banana pepper with the tofu mixture, packing lightly to fill completely.
6. Place the stuffed peppers in a baking dish, drizzle with 1 tbsp olive oil, and add 1/4 cup water to the dish to prevent sticking.
7. Bake for 25 minutes, or until the peppers are tender and the filling is heated through.
8. Tip: For extra flavor, brush the peppers with additional teriyaki sauce before baking. Tip: If you prefer a crispier texture, broil the peppers for the last 2 minutes of baking. Tip: Serve with a side of rice to soak up any extra sauce.

When you take your first bite, the peppers offer a slight crunch, giving way to the savory, sweet filling inside. Try serving these on a bed of greens for a colorful, nutritious meal that delights the senses.

Summary

Vibrant and full of zest, our roundup of 18 Flavorful Stuffed Banana Pepper Recipes Spicy is your ticket to spicing up mealtime. Whether you’re a heat-seeker or just pepper-curious, there’s a recipe here to delight your palate. Don’t keep these gems to yourself—try them, tell us which ones you love, and share the spicy inspiration on Pinterest. Happy cooking!