20 Spicy Stuffed Banana Pepper Recipes Delicious

Get ready to spice up your dinner game with these mouth-watering stuffed banana pepper recipes! Who doesn’t love a flavorful, satisfying meal that’s easy to make? From classic combinations like beef and cheese to unique twists like Korean BBQ, we’ve got 20 deliciously spicy options to try. Keep reading to ignite your taste buds!

Cheesy Stuffed Banana Peppers with Ground Beef

So many of us are looking for that perfect summer dish to feed our families, something easy to make and packed with flavor. I’ve got just the thing – a recipe that’s sure to become a new favorite! It’s a twist on traditional stuffed peppers, with the added bonus of being super customizable.

Ingredients

• a couple of tablespoons olive oil (use your good stuff for this)
• 1 large onion, diced (no tears, I promise!)
• 2 cloves garlic, minced (you know the drill – press down hard)
• 1 pound ground beef (80/20 works great here)
• a splash of Worcestershire sauce (trust me on this one)
• 1 teaspoon dried oregano (a pinch will do)
• 1 teaspoon smoked paprika (optional, but so worth it)
• salt and pepper to taste
• a couple of cups shredded cheddar cheese (the good stuff, please!)
• 4 large banana peppers, sliced in half lengthwise (use the sweet ones for this recipe)
• a sprinkle of chopped fresh parsley (optional, but so pretty)

Instructions

1. Preheat your oven to 375F. While that’s warming up, heat a couple tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until it starts to caramelize (about 5 minutes). Don’t stir too much – you want those nice brown bits!
3. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. This stuff is magic!
4. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Drain excess fat (don’t skip this step!). Once browned, add in the Worcestershire sauce, dried oregano, and smoked paprika (if using). Season with salt and pepper to taste.
5. While the filling is cooking, prep your banana peppers by slicing them in half lengthwise. Scoop out seeds and membranes, making room for the cheesy goodness inside!
6. Stuff each pepper with the beef mixture, followed by a sprinkle of shredded cheddar cheese. You can’t go wrong here – use as much or as little cheese as you like.
7. Place the stuffed peppers on a baking sheet lined with parchment paper and drizzle with a bit more olive oil (because everything’s better with a little extra oil, am I right?).
8. Bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly. Keep an eye on them – you want that perfect golden brown.
9. Remove from the oven and sprinkle with chopped fresh parsley (if using). Serve hot, garnished with additional parsley if desired.

This dish has it all: crunchy peppers, savory beef, and a creamy cheese sauce. It’s the perfect summer meal to feed your crew – I promise you’ll be making this one again and again!

Mediterranean Quinoa Stuffed Banana Peppers

Vacation mode activated! You know what that means – it’s time to get creative in the kitchen with some fresh and healthy dishes. I recently stumbled upon a recipe that’s perfect for a relaxing summer evening: Mediterranean Quinoa Stuffed Banana Peppers.

Ingredients

• 4 large banana peppers, any color
• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese (optional)
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375F (190C). Cut off the tops of the banana peppers and scoop out the seeds. Place them on a baking sheet lined with parchment paper.
2. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions using 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until tender and fluffy.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes or until translucent. Add the minced garlic and cook for an additional minute.
4. Mix cooked quinoa with the onion-garlic mixture, crumbled feta cheese (if using), lemon juice, dried oregano, salt, and pepper in a large bowl.
5. Stuff each banana pepper with the quinoa mixture, dividing it evenly among the four peppers. Place the tops back on and drizzle with a bit of olive oil.
6. Bake in the preheated oven for about 25-30 minutes or until the peppers are tender and the filling is heated through.

Tips: To make this recipe even easier, cook the quinoa ahead of time. Also, be gentle when handling the banana peppers to avoid tearing them. And don’t overstuff – you want to leave a bit of room for the filling to expand during baking!

The result is a flavorful and nutritious dish with a nice balance of textures. The quinoa provides a satisfying crunch, while the feta cheese adds a tangy kick. You can serve this as a main course or side dish – either way, it’s sure to be a hit!

Spicy Sausage and Rice Stuffed Banana Peppers

No one can resist the charms of stuffed peppers on a warm summer evening. You’ll love how these Spicy Sausage and Rice Stuffed Banana Peppers turn out they’re like a party in your mouth! With just the right amount of heat, savory sausage, and fluffy rice, you’ll be hooked from the first bite.

Ingredients

• 1 pound sweet Italian sausage, casings removed
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (about 2 tbsp)
• 1 cup uncooked white rice
• 2 cups chicken broth, warmed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or more to taste)
• Salt and black pepper, to taste
• 4 large banana peppers, any seeds removed
• Shredded cheddar cheese, for serving (optional)

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Once browned and cooked through, transfer the sausage to a plate and set aside.
2. In the same skillet, add a little more oil if needed, then saut the chopped onion until softened (about 5 minutes). Add the minced garlic and cook for another minute, stirring constantly to avoid burning. This step is crucial you want that onion to be translucent and aromatic!
3. Add the cooked rice to the skillet, followed by the warmed chicken broth, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir everything together until the rice is well coated, then bring the mixture to a simmer. Reduce the heat to low and let it cook for about 5-7 minutes, or until most of the liquid has been absorbed.
4. While the rice mixture is cooking, prepare your banana peppers by slicing off their tops (reserving them for later) and scooping out any seeds. You can also use a melon baller to remove excess flesh this will help create space for the filling. Place the peppers on a baking sheet lined with parchment paper.
5. Once the rice mixture has cooked, fluff it with a fork to separate the grains. Add the cooked sausage back into the skillet and stir everything together until combined. Stuff each pepper with the sausage-rice mixture, dividing it evenly among the four peppers. Top each pepper with reserved tops and any additional shredded cheese (if using).
6. Bake those stuffed peppers in a preheated oven at 375F (190C) for about 25-30 minutes, or until tender and slightly browned on top. Keep an eye on them during the last 5-10 minutes to ensure they don’t overcook.

When these babies come out of the oven, you’ll be rewarded with a satisfying crunch from the bell peppers and a delightful mix of flavors from the sausage, rice, and spices. Serve them hot, garnished with extra cheese or a dollop of sour cream if desired. Enjoy!

Creamy Ricotta and Spinach Stuffed Banana Peppers

August is finally here, and you know what that means – it’s time to fire up the grill and make some delicious summer dishes. But today, I want to share with you a recipe that’s perfect for any season: Creamy Ricotta and Spinach Stuffed Banana Peppers. This dish is not only flavorful but also visually stunning, making it perfect for a dinner party or special occasion.

Ingredients

• 4 large banana peppers, any color
• 1 (15-ounce) container whole-milk ricotta cheese
• 1 cup fresh spinach leaves, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Precise the temperature to 400F (200C). Cut off the tops of the banana peppers and remove seeds and membranes. Place them on a baking sheet lined with parchment paper.
2. In a medium bowl, combine ricotta cheese, spinach, garlic, Parmesan cheese, egg, basil, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Stuff each banana pepper with the ricotta mixture, filling to the top. Drizzle with olive oil and gently place the tops back on.
4. Bake for 25-30 minutes or until the peppers are tender and lightly browned. You can check by inserting a fork into one of the peppers – if it slides in easily, they’re done!
5. While the peppers are baking, heat a large skillet over medium-high heat. Add a small amount of olive oil and saut any leftover spinach or garlic for an extra burst of flavor (Tip: Don’t skip this step! The caramelized garlic will add depth to your dish).
6. Remove the peppers from the oven and let them cool for a few minutes before serving. You can serve them as is, garnished with some fresh basil leaves or alongside a side salad.

When you take that first bite, the crispy banana pepper exterior will give way to a creamy, cheesy interior – it’s a match made in heaven! You can also use this recipe as inspiration for other stuffed peppers – simply swap out the ricotta and spinach with your favorite fillings. Enjoy!

Mexican-Style Stuffed Banana Peppers with Black Beans

Vacation vibes are in full swing, and you know what that means – we’re craving something fresh, flavorful, and packed with nutrients! Today’s recipe is all about embracing the summer flavors of Mexico in a dish that’s easy to make and perfect for a quick weeknight dinner.

Ingredients

• 4 large banana peppers, any color
• 1 can black beans, drained and rinsed (15 ounces)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces shredded cheddar cheese (divided)
• Cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375F (190C). While it’s heating up, prepare the banana peppers by cutting off the tops and removing the seeds. Place them on a baking sheet lined with parchment paper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes or until translucent, then add the minced garlic and cook for an additional minute.
3. Stir in the cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to infuse into the mixture.
4. Add the black beans to the skillet and stir to combine with the spice mixture. Bring the mixture to a simmer and let it cook for 2-3 minutes or until heated through.
5. Stuff each banana pepper with the bean mixture, followed by a sprinkle of shredded cheese (about 1/4 cup per pepper). Top with additional cheese if you’re feeling extra cheesy!
6. Bake the stuffed peppers in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. You’ll know it’s done when the cheese is golden brown and the peppers are tender.

These Mexican-Style Stuffed Banana Peppers with Black Beans are a game-changer! The crispy exterior gives way to a soft, cheesy interior, while the black beans add a boost of protein and fiber. To take it up a notch, serve them alongside a side salad or some warm tortillas for dipping into that amazing bean mixture.

Greek Lamb and Feta Stuffed Banana Peppers

Not only is the summer heat starting to subside, but it’s also time to fire up the grill again! You know what that means – it’s lamb season, and I am HERE. FOR. IT. Today, we’re making a twist on a classic Greek dish: stuffed banana peppers with a deliciously tender crumble of lamb and salty feta.

Ingredients

• 4 large banana peppers, any color
• 1 lb ground lamb
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 400F (200C). While that’s heating up, slice off the tops of those banana peppers and remove the seeds. You’ll want to leave a little room around the top for the filling.
2. In a large skillet over medium-high heat, cook the ground lamb until it’s no longer pink, breaking it up into small pieces as it cooks. This should take about 5-7 minutes – just make sure to stir occasionally so it doesn’t stick!
3. Once the lamb is cooked, add in the chopped onion and minced garlic. Cook for another 2-3 minutes, stirring constantly, until the onion is translucent.
4. Add in that oregano, paprika, salt, and pepper – stir well to combine. Now it’s time for the feta cheese! Stir that in until it’s evenly distributed throughout the lamb mixture.
5. Scoop about 1/4 cup of the lamb-feta mixture into each banana pepper, dividing it up evenly. Top with some breadcrumbs and a sprinkle of extra feta because… why not?
6. Place those stuffed peppers on a baking sheet lined with parchment paper, drizzle with olive oil, and pop them in the oven for about 20-25 minutes or until they’re tender and slightly caramelized.
7. When you take them out of the oven, let them rest for a few minutes before serving. You’ll want to serve these warm, garnished with some fresh parsley if you like!

These Greek Lamb and Feta Stuffed Banana Peppers are absolute perfection – the tender lamb crumbles into the crispy banana pepper shells, while that salty feta cheese ties everything together. Try serving them as an appetizer at your next dinner party or as a fun twist on a family dinner night! The texture is amazing, with just the right amount of crunch from the breadcrumbs and peppers.

Vegetarian Lentil Stuffed Banana Peppers

Here’s the perfect recipe for a quick weeknight dinner – Vegetarian Lentil Stuffed Banana Peppers. I know you’re always on the lookout for new and exciting ways to use up your favorite ingredients, and trust me, these stuffed peppers are about to become a staple in your household!

Ingredients

• 4 large banana peppers, any color
• 1 cup cooked lentils (cooking instructions below)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese (optional)
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook the lentils according to package instructions. Typically, it’s a 1:2 ratio of lentils to water – so for every cup of lentils, use two cups of water. Bring to a boil, reduce heat, and simmer for about 20-25 minutes or until the lentils are tender. Drain and set aside.
2. Preheat your oven to 375F (190C). Cut off the tops of the banana peppers and carefully remove the seeds and membranes. Place them in a baking dish.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes or until softened. Add the minced garlic and cook for another minute.
4. Combine the cooked lentils, smoked paprika, salt, and pepper in a bowl. Mix well to combine.
5. Scoop some of the lentil mixture into each banana pepper, followed by a sprinkle of cheddar cheese (if using). Top with the reserved pepper tops.
6. Drizzle a bit more olive oil over the peppers and cover the baking dish with aluminum foil. Bake for 25-30 minutes or until the peppers are tender and slightly caramelized.

And that’s it! These stuffed banana peppers are an explosion of flavors – the smokiness from the paprika, the creaminess from the cheese (if using), and the slight sweetness from the bell pepper. You can serve them as a main dish or even as a fun appetizer for your next gathering.

Bacon and Cheddar Stuffed Banana Peppers

Suddenly craving something savory and satisfying? Look no further than these mouthwatering Bacon and Cheddar Stuffed Banana Peppers! Perfect for a weeknight dinner or a quick lunch, these peppers are filled with crispy bacon, creamy cheddar cheese, and just the right amount of sweetness.

Ingredients

• 4 large banana peppers, any color
• 1 package of thick-cut bacon (6-8 slices)
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cut off the tops of the banana peppers and scoop out the seeds. Place them on a baking sheet lined with parchment paper.
2. Bake the peppers in a preheated oven at 375F (190C) for 15-20 minutes, or until tender. While they’re baking, cook the bacon slices in a large skillet over medium heat until crispy. Drain on paper towels and set aside.
3. Once the peppers are done, remove them from the oven and fill each one with shredded cheddar cheese, a few pieces of cooked bacon, and a dollop of mayonnaise.
4. Sprinkle some Dijon mustard over the top of each pepper and season with salt and pepper to taste. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove the peppers from the oven and let them cool for a few minutes before serving.

When you take your first bite of these Bacon and Cheddar Stuffed Banana Peppers, you’ll be greeted by the perfect balance of sweet and savory flavors. The crispy bacon adds a satisfying crunch, while the creamy cheese holds everything together. And don’t even get me started on the sweetness of those banana peppers it’s absolute perfection! You can serve these as is or add some crusty bread or a side salad for a complete meal.

Thai-Inspired Coconut Curry Stuffed Banana Peppers

Hey friends, have you ever tried using banana peppers in a dish beyond just slicing them up for sandwiches? Today, I’m excited to share with you one of my favorite recipes that will take your snack game to the next level: Thai-Inspired Coconut Curry Stuffed Banana Peppers!

Ingredients

• 4 large banana peppers, any color
• 1 cup cooked chicken (such as rotisserie), diced
• 1/2 cup coconut milk
• 2 tbsp Thai red curry paste
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• Salt and pepper, to taste
• 1/4 cup shredded mozzarella cheese (optional)
• Fresh cilantro leaves, for garnish

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, take a minute to prepare your banana peppers. Cut off the tops, and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper.
2. Now it’s time for the filling! In a medium saucepan, combine coconut milk, curry paste, cumin, turmeric powder, salt, and pepper. Whisk everything together until smooth, then bring to a simmer over medium heat. Let it cook for about 5 minutes or until slightly thickened.
3. Stir in the diced cooked chicken, making sure it’s well coated with the curry sauce. Taste and adjust seasoning as needed.
4. Stuff each banana pepper with the coconut curry mixture, filling them quite full don’t worry if some comes out the top!
5. If you’re feeling extra fancy, sprinkle a bit of shredded mozzarella cheese on top of each stuffed pepper. This adds an amazing creaminess to the dish.
6. Bake those peppers in the preheated oven for about 20-25 minutes or until they start to soften and the filling is heated through. Keep an eye on them, as the cooking time may vary depending on your oven’s temperature.

When you take these babies out of the oven, garnish with fresh cilantro leaves and serve hot. The combination of crunchy banana peppers, creamy curry sauce, and gooey cheese (if using) is absolute perfection! You can also get creative and serve them as an appetizer or snack for a party I promise they’ll be a hit.

Jalapeño and Cream Cheese Stuffed Banana Peppers

Crazy about peppers and cheesy goodness? You’re going to love these Jalapeo and Cream Cheese Stuffed Banana Peppers! I mean, who wouldn’t want a sweet, slightly spicy, and creamy combo all in one perfect bite?

Ingredients

• 4 large banana peppers, any color
• 1 (8 oz) package cream cheese, softened to 75F (24C)
• 1/2 cup shredded cheddar cheese, divided in half
• 1/4 cup chopped fresh cilantro
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1-2 diced jalapeos (depending on desired heat level)

Instructions

1. Preheat your oven to 375F (190C). While that’s warming up, prep the peppers by slicing off the tops and removing seeds. You want them to be hollow but still sturdy.
2. In a medium bowl, mix together softened cream cheese, half of the cheddar cheese, chopped cilantro, garlic powder, salt, and pepper until smooth. Stir in diced jalapeos don’t worry if it’s a bit chunky, we want that spicy kick!
3. Spoon the cheese mixture into each pepper, filling them about 3/4 of the way full. Top with remaining cheddar cheese.
4. Place the stuffed peppers on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 20-25 minutes or until the peppers are tender but still crisp, and the cheese is melted and golden brown.
5. While they’re in the oven, prep your serving dish by slicing off any excess pepper tops to create a flat surface. Remove peppers from the oven and let them cool for a few minutes before transferring them to the prepared dish.

These stuffed banana peppers are absolute perfection! The cream cheese mixture adds this velvety smoothness, while the cheddar provides a nice crunch. And let’s not forget those diced jalapeos they add just the right amount of heat without overpowering the other flavors. Serve them as an appetizer or snack at your next gathering and watch them disappear in no time!

Pesto and Mozzarella Stuffed Banana Peppers

Let’s get real, who doesn’t love a sweet and savory combo? Today I’m sharing one of my favorite recipes that’ll make your taste buds do the happy dance. It’s perfect for a quick weeknight dinner or a fun summer gathering with friends.

Ingredients

• 6 large banana peppers, any color
• 1 cup pesto sauce (homemade or store-bought)
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cut the tops off the banana peppers and scoop out the seeds. Place them on a baking sheet lined with parchment paper.
2. In a small bowl, mix together pesto sauce and mozzarella cheese until well combined. Season with salt and pepper to taste.
3. Spoon the pesto-mozzarella mixture into each banana pepper, filling about 2/3 full. Top with Parmesan cheese.
4. Drizzle olive oil over the peppers and gently sprinkle with additional Parmesan cheese if desired.
5. Bake in a preheated oven at 375F (190C) for 15-20 minutes, or until the cheese is melted and bubbly. You’ll know it’s done when the cheese starts to golden brown around the edges.
6. Remove from the oven and let cool for a few minutes before serving. Pro tip: don’t skip the cooling time it’ll help the flavors meld together.

When you take that first bite, the sweetness of the peppers pairs perfectly with the savory pesto and creamy mozzarella. It’s a match made in heaven! To make it even more special, serve with some crusty bread on the side for dipping into the remaining pesto sauce.

Buffalo Chicken Stuffed Banana Peppers

Mornings like these deserve a recipe that’s both satisfying and exciting. Today, I’m thrilled to share with you one of my favorite twists on the classic buffalo chicken: stuffed banana peppers!

Ingredients

• 4 large banana peppers, any color
• 1 cup shredded cooked chicken (rotisserie works great)
• 1/2 cup buffalo sauce (Frank’s RedHot is a classic choice)
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, start by preparing the banana peppers. Cut off the tops, then carefully remove the seeds and membranes.
2. Next, in a large bowl, mix together the shredded chicken, buffalo sauce, and shredded cheddar cheese until well combined. You can use your hands or a spoon whatever works for you!
3. Stuff each banana pepper with about 1/4 cup of the chicken mixture, dividing it evenly among the four peppers.
4. Place the stuffed peppers on a baking sheet lined with parchment paper, leaving some space between them. Drizzle the tops with olive oil and sprinkle with salt and pepper to taste.
5. Bake for 20-25 minutes or until the peppers are tender and slightly caramelized. Keep an eye on them after 15 minutes, as you want them to be nicely browned but not overcooked.

When they’re done, remove the peppers from the oven and let them cool for a few minutes before serving. The cheese will have melted beautifully, and the buffalo sauce will still pack a nice kick!

Tips & Variations:

• For an extra crispy top, broil the peppers for an additional 2-3 minutes after baking.
• If you prefer a milder flavor, use less buffalo sauce or substitute it with ranch dressing.
• Experiment with different cheeses like Monterey Jack or Colby Jack to find your perfect combination!

Enjoy your Buffalo Chicken Stuffed Banana Peppers as an appetizer, snack, or even a fun twist on a weeknight dinner. The combination of spicy buffalo sauce, creamy cheese, and sweet banana peppers is pure magic. Give it a try and let me know what you think!

Shrimp and Crab Stuffed Banana Peppers

Come on over and get ready to impress your friends with a dish that’s sure to be the star of any summer gathering – Shrimp and Crab Stuffed Banana Peppers! This mouthwatering recipe is perfect for those who love seafood, peppers, and a bit of heat. With its sweet and spicy flavors, it’s an absolute winner.

Ingredients

• 12 large banana peppers, any color
• 1 pound large shrimp, peeled and deveined
• 8 ounces jumbo lump crab meat, drained
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, prep those banana peppers by slicing off the tops and scooping out the seeds. You want them hollowed out but still intact.
2. Now it’s time to make the filling. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Then add in the shrimp and cook until they’re pink and just cooked through (about 2-3 minutes per side). Set them aside.
3. In the same skillet, add the remaining 1 tablespoon of butter. Once melted, stir in the crab meat, parsley, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Cook for about 2 minutes until everything is combined and heated through.
4. Now it’s time to stuff those peppers! Fill each one with a spoonful of the crab mixture, followed by a few pieces of cooked shrimp on top. You can’t have too much seafood, right?
5. Sprinkle some extra Old Bay seasoning over the tops for added flavor and a pop of color. Place the stuffed peppers in a baking dish and cover them with aluminum foil.
6. Bake those babies in the preheated oven for 20-25 minutes until they’re tender and the filling is heated through. Remove the foil and let them bake for an additional 5-7 minutes to get that nice browned top.

When you take these out of the oven, the aroma will be intoxicating! The peppers are tender, slightly sweet, and bursting with seafood flavor. You can serve this as a main dish or an appetizer – either way, it’s sure to impress. Try pairing it with some crusty bread or a side salad for a well-rounded meal.

Moroccan Spiced Chickpea Stuffed Banana Peppers

Mornings in the kitchen are my favorite there’s something about sipping coffee while cooking up a storm that just sets me up for a great day. Today, I’m excited to share with you one of my go-to recipes that’s perfect for brunch or even a light dinner: Moroccan Spiced Chickpea Stuffed Banana Peppers. It’s a flavorful and healthy dish that’s sure to become a favorite in your household too!

Ingredients

• 4 large banana peppers, any color
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup cooked brown rice
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tbsp lemon juice

Instructions

1. Rinse the banana peppers and slice off the tops. Remove seeds and membranes, then place them in a baking dish.
2. In a medium bowl, mix together chickpeas, cooked rice, parsley, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Drizzle the olive oil over the banana peppers and sprinkle with a pinch of salt.
4. Spoon the chickpea mixture evenly into the banana peppers, filling them about 3/4 full. Drizzle with lemon juice.
5. Cover the baking dish with aluminum foil and bake at 375F (190C) for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes or until the peppers are tender and slightly caramelized. You’ll know they’re done when they release a sweet aroma and their skin is slightly blistered.

When you take these out of the oven, let them rest for a few minutes before serving. The filling will be warm, slightly creamy from the rice, and infused with the subtle heat of cumin and smoked paprika. Serve hot, garnished with additional parsley if desired.

BBQ Pulled Pork Stuffed Banana Peppers

Zeroing in on the perfect summer recipe, I’ve got just the thing for you – a mouthwatering BBQ Pulled Pork Stuffed Banana Peppers dish that’s sure to be a hit at your next outdoor gathering!

Ingredients

• 1 lb boneless pork shoulder
• 1 cup barbecue sauce
• 4 large banana peppers, any color
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 300F (150C). While that’s heating up, take the pork shoulder and rub it all over with smoked paprika, salt, and black pepper. Place it on a large baking sheet lined with foil and roast for about 2 hours, or until tender and easily shredded.
2. While the pork is cooking, prepare your banana peppers by slicing off the tops and scooping out the seeds. You can use any color you like, but I personally love the sweet heat of yellow ones!
3. Once the pork is done, let it rest for a few minutes before shredding it with two forks into tender, juicy strands. Don’t skip this step – it makes all the difference in the world! As you shred, mix in about half a cup of barbecue sauce to give it that sweet and tangy flavor.
4. Now it’s time for assembly! Stuff each banana pepper with a generous helping of the pork mixture, followed by some diced onion and minced garlic. If you’re feeling fancy, sprinkle some shredded cheddar cheese on top (I mean, who doesn’t love extra cheese? .
5. Place the stuffed peppers on a baking sheet lined with parchment paper and drizzle with a little more barbecue sauce. You can bake them in the oven for another 20-25 minutes, or until the peppers are tender and slightly caramelized.

This BBQ Pulled Pork Stuffed Banana Peppers recipe is a game-changer – the combination of smoky pork, sweet peppers, and tangy barbecue sauce will have your taste buds doing the happy dance! I love serving it at outdoor gatherings because it’s easy to transport and devour, but feel free to enjoy it anytime you need a flavor boost. Just be warned: these babies are addictive!

Wild Mushroom and Goat Cheese Stuffed Banana Peppers

Using up those gorgeous banana peppers from the farmer’s market or your garden is a must! Today, we’re going to make something truly special Wild Mushroom and Goat Cheese Stuffed Banana Peppers that will elevate your dinner game.

Ingredients

• 4 large banana peppers, any color
• 1 cup mixed wild mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tbsp goat cheese, crumbled (you can use more or less depending on your preference)
• Salt and pepper to taste
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, let’s get started on the peppers!
2. Wash and dry those banana peppers. Cut off the tops and carefully remove the seeds and membranes inside. Don’t worry if they’re a bit messy it’ll all come together in the end.
3. In a pan over medium heat, add 1 tablespoon of olive oil. Throw in your sliced wild mushrooms and saut until they release their moisture and start browning (about 5-7 minutes). Be patient this is where the magic happens!
4. Add the minced garlic to the pan and stir for another minute, making sure not to burn it.
5. In a separate bowl, mix together the crumbled goat cheese, chopped parsley, salt, pepper, and dried thyme. You can adjust these seasonings to your liking, but trust me on this one they’re perfect as is!
6. Stuff each banana pepper with the mushroom mixture, followed by a spoonful of the goat cheese mixture on top.
7. Place the stuffed peppers in a baking dish and drizzle with the remaining 1 tablespoon of olive oil. Cover the dish with aluminum foil and bake for 20-25 minutes or until the peppers are tender.
8. Remove the foil and continue baking for another 5-10 minutes, allowing the tops to get golden brown and crispy.

When these babies come out of the oven, they’ll be bursting with flavors the earthy sweetness of the mushrooms, the tanginess of the goat cheese, and the slight crunch from the peppers. Slice them up and serve as a side dish or add to your favorite pasta or salad for an unforgettable twist.

Southwestern Corn and Chorizo Stuffed Banana Peppers

Alright friends, are you ready for a flavor explosion? I’ve got just the recipe to add some excitement to your dinner table – Southwestern Corn and Chorizo Stuffed Banana Peppers. These bite-sized beauties are packed with spicy chorizo, creamy corn, and a hint of smokiness from the peppers.

Ingredients

• 6 large banana peppers, any color
• 1 pound chorizo sausage, casings removed
• 1 cup frozen corn kernels, thawed
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Shredded cheese (Monterey Jack or Cheddar work well), for serving (optional)

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, slice off the tops of the banana peppers and scoop out some of the seeds and membranes. Place them on a baking sheet lined with parchment paper.
2. In a large skillet, heat the olive oil over medium-high. Add the chorizo and cook, breaking it up with a spoon as it cooks, until no longer pink – about 5-7 minutes. Drain on paper towels.
3. Reduce heat to medium and add the cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute, stirring constantly.
4. Add the corn kernels, garlic, and cooked chorizo to the skillet. Stir to combine and cook until heated through – about 2-3 minutes.
5. Stuff each banana pepper with the corn mixture, dividing it evenly among the peppers. Top with shredded cheese (if using) and place on the prepared baking sheet.
6. Bake for 20-25 minutes or until the peppers are tender and the filling is heated through. Remove from the oven and garnish with chopped cilantro.

These babies are packed with flavor – the sweetness of the corn, the spiciness of the chorizo, and the crunch of the pepper all come together for a party in your mouth! Serve them as an appetizer or add to tacos, grilled meats, or veggies for an extra kick. And don’t forget that sprinkle of cheese on top… trust me, you won’t regret it!

Tuna and Olive Stuffed Banana Peppers

Just when you thought summer was over, we’ve got a dish that’ll make you feel like it’s still sizzling hot! Today, I’m super excited to share with you one of my favorite recipes – it’s a game-changer for your next potluck or BBQ. You’re gonna love the combination of flavors and textures in this Tuna and Olive Stuffed Banana Peppers recipe.

Ingredients

• 4 large banana peppers, any color
• 1 (5-ounce) can tuna in water, drained and flaked
• 1/2 cup pitted green olives, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375F (190C). While that’s warming up, prepare the peppers by cutting off the tops and removing the seeds. Place them on a baking sheet lined with parchment paper.
2. In a medium bowl, mix together tuna, olives, garlic, olive oil, oregano, salt, and pepper until well combined. Be gentle so you don’t break up those lovely olives!
3. Stuff each pepper with the tuna mixture, dividing it evenly among the four peppers.
4. Bake for 20-25 minutes or until the peppers are tender when pierced with a fork and the filling is heated through. This might be a good time to throw in some cooking tip: always use a gentle touch when handling those delicate peppers!
5. Once done, remove from oven and let it rest for a few minutes before serving.

When you take that first bite, the sweetness of the banana peppers pairs perfectly with the savory tuna mixture. The best part? This recipe is super easy to make ahead – just prep those peppers and filling separately, then assemble just before baking. You can also customize it to your taste by adding some diced onions or artichoke hearts. Enjoy!

Ratatouille Stuffed Banana Peppers

Today’s recipe is a game-changer for any bell pepper lover out there! With the sweetness of roasted vegetables and the spice of fresh peppers, you’ll be hooked from the very first bite. Trust me when I say that these Ratatouille Stuffed Banana Peppers will become your new go-to summer dish.

Ingredients

• 4 large banana peppers, any color
• 2 cups ratatouille (see below for homemade recipe or use store-bought)
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil for brushing

Instructions

1. Preheat your oven to 375F (190C). Meanwhile, slice the tops off each banana pepper and carefully remove seeds and membranes. Place them on a baking sheet lined with parchment paper.
2. In a separate bowl, mix together ratatouille, mozzarella cheese, parsley, garlic, oregano, salt, and pepper until well combined.

Use store-bought ratatouille to save time or make your own using eggplant, zucchini, bell peppers, onions, tomatoes, garlic, olive oil, and herbs. Either way, it’ll be delicious!

3. Spoon about 1/4 cup of the ratatouille mixture into each pepper, dividing it evenly among the four.
4. Drizzle a bit of olive oil over the peppers to help them roast evenly during baking.
5. Cover the baking sheet with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and slightly caramelized.

Don’t overcrowd your baking sheet; leave about an inch of space between each pepper to allow them to roast evenly.

The result is a perfectly roasted ratatouille stuffed banana pepper that’s both flavorful and visually stunning. The sweetness of the peppers pairs beautifully with the tangy, herby flavors of the ratatouille mixture. To take it up a notch, try serving these peppers as an appetizer or side dish at your next summer gathering!

Sweet and Spicy Pineapple Stuffed Banana Peppers

Honestly, who doesn’t love a good summer recipe that’s both sweet and spicy? Today, I’m sharing my favorite dish that combines the freshness of pineapple with the sweetness of banana peppers. Get ready to dive into the ultimate summer treat!

Ingredients

• 4 large banana peppers
• 1 cup brown sugar
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/2 cup pineapple jam
• 1/4 cup chopped fresh cilantro
• 8 oz cream cheese, softened

Instructions

1. Preheat your oven to 375F (190C). While that’s heating up, prepare the banana peppers by cutting off the tops and removing the seeds. Place them on a baking sheet lined with parchment paper.
2. In a small bowl, mix together brown sugar, honey, cinnamon, and cayenne pepper until well combined. Spoon this mixture into each pepper, dividing it evenly among the four.
3. Next, spread a layer of pineapple jam on top of the sugar mixture in each pepper. You can use as much or as little as you like I like to go all out!
4. Now, it’s time for the cream cheese filling. In another bowl, beat the softened cream cheese until smooth. Add chopped cilantro and mix well.
5. Spoon the cream cheese mixture into each pepper, making sure to fill them up about 2/3 of the way. Don’t overfill you want a nice balance between the sweet and spicy!
6. Place the peppers in the preheated oven and bake for 20-25 minutes or until the filling is set and the peppers are tender.

Once they’re done, remove them from the oven and let cool for a few minutes. Slice each pepper in half lengthwise and serve immediately I like to garnish with extra cilantro and a drizzle of honey!

The texture is absolutely divine: crunchy on the outside, creamy on the inside, and perfectly spicy. The sweetness of the pineapple jam pairs so well with the heat from the peppers. And let’s be real who doesn’t love a good excuse to eat more banana peppers? You can serve these at your next BBQ or game day gathering trust me, they’ll be a hit!

Summary

Craving something spicy and exciting? Our roundup of 20 Spicy Stuffed Banana Pepper Recipes has got you covered! These mouth-watering dishes are perfect for a quick dinner or game-day gathering. Don’t be shy to try them out, share your favorites in the comments below, and spread the heat on Pinterest!