My hot sausage filled banana peppers are an Italian favorite that I look forward to every summer.
My dad has always been a fan of home gardening, and it seems like his bounties are getting bigger every year. He’s always planting something new, but what stays the same are the cucumbers, tomatoes, lettuce and my favorite – the banana peppers.
When we grew up, we ate our stuffed peppers over buttered rice with lots of parmesan. I often dream about how the rice absorbs these spicy flavors … it’s amazing.
While rice may not be on the menu for the keto diet, we can easily substitute diced cauliflower or miracle rice for those same flavors.
Naturally hot, keto friendly, my hot sausage filled banana peppers are hot, tender, and make you come back for more.
The best part is the heady taste they exude – a total Italian classic!
Filled pepper variations
Depending on where you live or the time of year, you may not have access to banana peppers. Try changing the pepper and see what kinds of unique flavors you can create. This recipe goes just as well with jalapenos, paprika, cubanelle, or any other favorite – Hungarian waxy paprika.
I will sometimes use ground beef or mild sausage in the meat mix for something else. Definitely use a fatty meat over lean meat in this scenario to keep the peppers moist and flavorful.
Crushed rinds add a texture similar to breadcrumbs and can be added to lighten the meat mixture.
Some other interesting add-ins:
- cream cheese
- Bacon cubes
- Chopped nuts
- fresh herbs
The spice is in the seeds
The spice content of most peppers is concentrated in the seeds. If you find a tasty pepper that is just too hot for your taste, remove all of the seeds.
And most importantly, use gloves when you know what’s good for you! You don’t want to get the heat in your eyes.
While the banana pepper isn’t a super hot pepper, it can pack in a surprising amount of heat.
Can I freeze my stuffed peppers?
Absolutely, this is one of the great recipes because it freezes so well. I often make large quantities and freeze in aluminum trays. That way we can enjoy them all winter long!
Prepare the stuffed banana peppers
This recipe is pretty simple and straightforward. The hardest part for me is making sure I don’t touch my eyes after working with the peppers!
Step 1. Prepare the pepper
When wearing disposable gloves, use a knife to cut the tips and remove large ribs from inside the peppers. I like to do this over a baking sheet so I don’t make a big mess.
Any banana pepper will do, but I’ll try to pick them around medium sized. I try to keep them as consistent as possible so that they cook evenly and the amount of ingredients match the recipe.
Step 2. Fill your pepper with the sausage
If the meat doesn’t all fit in the pepper, it’s perfectly fine if it hangs out to the side.
If you’re adding your own seasoning to the meat, put everything in a large bowl and combine before stuffing.
Step 3rd layer and cover in a pan with tomato sauce
Pour half of the sauce into the baking dish and layer your stuffed pepper. Pour the rest of the sauce over it.
Sprinkle with salt and pepper to taste.
Step 4. Wrap your stuffed banana peppers and bake them
Cover your baking dish with aluminum foil and bake until the peppers are forked.
Step 5. Cover with cheese and bake until golden brown
To speed this up, I turn the oven to 400 degrees so it turns brown and bubbly.
This recipe calls for half a cup of cheese, but I usually add more.
Crunchy mozzarella cheese mixed with tomato sauce and banana peppers is such a delicious combo.
Filled banana peppers with spicy sausage
My banana peppers filled with hot sausage are juicy and tender with the perfect touch of flavor. I always make large quantities to enjoy all winter!
Preparation time 20th min
cooking time 50 min
total time 1 hours 10 min
course Starter, main course
Servings 4th People
Calories 420 kcal
- 8th fresh banana peppers
- 1 lb spicy Italian sausage ground
- ½ Cup Mozzarella cheese
- ½ Cup Tomato sauce
- 2 tablespoon water
- salt and pepper taste
Preheat your oven to 350 degrees.
Start by preparing your peppers. Using disposable gloves, cut the peppers and remove any large pieces of the inner rib. There will be little bunches of seeds in it. If you like a lot of heat, leave it. If you prefer a milder pepper, remove the seeds.
Divide the ground sausage into 8 separate, equal portions and pour one portion into each pepper. It’s okay if the sausage is exposed and doesn’t completely fill the contents of the pepper.
In a baking dish, take half of the tomato sauce and spread it on the bottom of the baking dish. Add the water and mix with a spoon or whisk.
Put each pepper in a layer in the sauce in the bowl.
Pour the remaining tomato sauce over the peppers.
Cover the baking dish with foil and place it in the preheated oven for about 40 minutes.
After 40 minutes, take the baking dish out of the oven and carefully remove the foil. Hot steam is released. When a knife pierces the pepper easily, you are ready for the next step.
Top each pepper with mozzarella.
Turn the oven over to grill and place the peppers back in the oven, uncovered.
Roast until the cheese is golden brown and remove from the oven.
Let cool for at least 10 minutes before serving. Enjoy!
5 g net carbohydrates per serving (2 peppers)
Calories: 420kcalCarbohydrates: 9GProtein: 26thGFat: 29GFiber: 4thG
keyword Banana peppers, sausage, hot
label @nobunplease or #nobunplease on Instagram!
Do you have a favorite recipe that you eat at certain times of the year?