Banana Peppers Galore started as a bit of a happy accident in my kitchen. I’d picked up a bag of banana peppers at the farmers’ market, thinking I’d use them for sandwiches or salads. But as the week went on and the weather cooled, I found myself craving something warm and filling—without a lot of fuss or cleanup. That’s when I remembered a dish I’d tried at a friend’s house years ago: stuffed peppers, but with a twist. Instead of the usual bell peppers, she’d used banana peppers, and the result was lighter, tangier, and honestly, a lot more interesting.
What I love about this recipe is how it fits into busy weeknights. There’s nothing complicated here—just a handful of ingredients, most of which you probably have on hand. The filling is flexible, so you can use ground turkey for a lighter option or whatever ground meat you prefer. Sofrito adds a depth of flavor without needing a long list of spices, and the cheese on top brings it all together. It’s the kind of meal that feels like comfort food but doesn’t weigh you down.
This dish has become my go-to when I want something cozy but don’t want to spend all evening in the kitchen. It’s also a great way to use up those extra peppers that seem to appear in abundance in late summer and early fall. If you’re like me and enjoy recipes that are forgiving and adaptable, Banana Peppers Galore is worth adding to your rotation. It’s a little nostalgic, too—reminding me of potlucks and family dinners, but with a fresh, seasonal spin. Whether you’re new to stuffed peppers or just looking for a new variation, this one’s easy to master and hard to mess up.
Elegant Simplicity: Banana Peppers Galore
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In Your Basket
- 6 large banana peppers
- ½ pound ground meat or ground turkey
- 2 tablespoons tomato paste
- ¼ cup sofrito (or a homemade mix of sautéed onions, peppers, garlic, and tomatoes)
- ½ cup shredded cheese (cheddar or your favorite variety)
Let’s Begin
- Preheat your oven to 375°F (190°C). Slice each banana pepper lengthwise and gently remove the seeds and membranes. Set the prepared pepper halves aside.
- Heat a skillet over medium. Add the ground meat or turkey and cook, breaking it up with a spoon, until it’s fully browned. Stir in the sofrito and tomato paste, mixing thoroughly. Let the mixture cook for another 1–2 minutes so the flavors combine. The filling should be moist but not watery.
- Spoon the meat mixture into each banana pepper half, packing it in so the peppers are well filled. Arrange the stuffed peppers on a foil-lined baking sheet for easy cleanup.
- Sprinkle shredded cheese evenly over each stuffed pepper. Bake for about 10 minutes, or until the cheese is melted and bubbling.
- If you’d like a crispier cheese topping, switch your oven to broil and cook for 1–2 minutes more. Watch closely—cheese can brown quickly under the broiler.
Finding the Best Ingredients (and Smart Substitutions)
Fresh, firm banana peppers are key for this recipe—they should feel heavy for their size and have smooth, unblemished skin. If banana peppers aren’t available, mild Hungarian wax peppers or even poblano peppers can work in a pinch. For the filling, ground turkey keeps things light, but ground chicken, beef, or even a plant-based meat substitute will do the job. If you don’t have sofrito, a quick sauté of onions, bell peppers, garlic, and tomatoes is a solid stand-in. For cheese, cheddar melts nicely, but Monterey Jack, mozzarella, or a dairy-free alternative are all good options.
How It’s Traditionally Served (or How I Love to Serve It)
Stuffed banana peppers are often served as a main dish, especially when paired with a simple side like rice or a green salad. I like to serve them straight from the oven, letting everyone grab their own. If you’re feeding a crowd, slice the peppers into smaller pieces for an easy appetizer. For a heartier meal, add a side of roasted potatoes or a grain bowl. These peppers also work well as part of a buffet or potluck spread, since they hold up nicely at room temperature.
Storing This Dish to Preserve Its Story
Leftover stuffed banana peppers keep well in the fridge for up to three days. Store them in an airtight container to maintain their flavor and texture. To reheat, place them in a 350°F (175°C) oven for about 10 minutes, or microwave in short bursts until warmed through. Avoid overcooking during reheating, as the peppers can become mushy. If you want to freeze them, wrap each stuffed pepper tightly and store in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.
Tips for a Truly Memorable Flavor
For the best taste, use ripe banana peppers that have a slight sweetness. Don’t skip the step of sautéing your sofrito or homemade vegetable mix—it adds a depth of flavor that raw veggies can’t match. If you like a little heat, add a pinch of crushed red pepper or a dash of hot sauce to the filling. Be careful not to overfill the peppers, as this can cause the filling to spill out during baking. Let the stuffed peppers rest for a few minutes after baking so the cheese sets and the flavors meld.
Regional & Seasonal Variations of Banana Peppers Galore
Depending on where you are, stuffed banana peppers might include rice, beans, or even a tomato-based sauce poured over the top before baking. In some regions, a sprinkle of breadcrumbs is added for crunch. When banana peppers are in season (late summer to early fall), they’re at their sweetest and most flavorful. For a winter version, try using jarred roasted peppers or substitute with whatever mild peppers are available. Feel free to experiment with different fillings—leftover grains, lentils, or chopped veggies all work well.
Recipe Help: Frequently Asked Questions
Can I prepare Banana Peppers Galore ahead of time?
Yes, you can assemble the stuffed banana peppers up to a day in advance. Store them covered in the fridge before baking. When ready to cook, let them sit at room temperature for 10–15 minutes before placing in the oven. Baking from cold may require a few extra minutes—check that the filling is hot and the cheese is fully melted.
What’s the best way to avoid soggy peppers?
To keep your banana peppers from getting soggy, make sure to remove all seeds and membranes, and don’t overfill with a watery mixture. If your filling seems too wet, cook it a bit longer in the skillet to evaporate excess moisture before stuffing. Baking on a rack or parchment-lined sheet also helps prevent steaming.
Can I make this dish vegetarian or vegan?
Absolutely. Swap the ground meat for a plant-based ground or a mix of cooked lentils and finely chopped mushrooms. Use a dairy-free cheese alternative or nutritional yeast for the topping. Make sure your sofrito or veggie mix is well-seasoned for the best flavor. The result is still hearty and satisfying.
Why do my peppers sometimes split or collapse during baking?
This usually happens if the peppers are overfilled or if they’re too thin-walled. Choose sturdy, medium-thick banana peppers and avoid packing the filling too tightly. Also, avoid overbaking—once the cheese is melted and bubbling, they’re ready to come out of the oven.
How spicy are banana peppers in this recipe?
Banana peppers are generally mild, but heat levels can vary. If you’re sensitive to spice, taste a small piece before using. If you want more heat, add a pinch of chili flakes or use a spicier pepper variety for some of the batch. The cheese and sofrito help balance any heat.
Can I use pre-cooked meat or leftovers for the filling?
Yes, leftover cooked meat works well. Just chop or crumble it finely and warm it with the sofrito and tomato paste so the flavors blend. If using pre-cooked meat, reduce the skillet time to avoid drying out the filling. This is a great way to use up roast chicken, turkey, or even seasoned ground beef from another meal.
Stuffed Banana Peppers
Equipment
- Skillet
- baking sheet
Ingredients
- 6 large banana peppers
- 0.5 pound ground meat or ground turkey
- 2 tablespoons tomato paste
- 0.25 cup sofrito (or homemade mix of sautéed onions, peppers, garlic, and tomatoes)
- 0.5 cup shredded cheese (cheddar or preferred type)
Instructions
- Start by preheating your oven to 375°F (190°C). Slice each banana pepper in half lengthwise and carefully remove the seeds and membranes, keeping the shells intact.
For Stuffing:
- In a skillet over medium heat, cook the ground meat or turkey until it's browned. Stir in the sofrito and tomato paste, mixing everything well. Allow the mixture to cook together for an additional minute or two for enhanced flavor.
- Take each hollowed banana pepper half and fill it generously with the meat mixture. Arrange the stuffed peppers on a foil-lined baking sheet for effortless cleanup.
- Distribute the shredded cheese evenly on top of the stuffed peppers. Bake them in the preheated oven for approximately 10 minutes until the cheese is melted and bubbling.
- For an added crisp to the cheese topping, place the peppers under the broiler for a few minutes. Keep a close eye on them to avoid burning.
