Spicy Italian Stuffed Banana Peppers

Spicy Italian Stuffed Banana Peppers

Updated 10/20/22

Spicy Italian Stuffed Banana Peppers
Spicy Italian Stuffed Banana Peppers

Big, bold and spicy . . . these ain’t your mama’s stuffed peppers! These Italian sausage–stuffed peppers are bursting with flavor and covered in gooey cheese. And they are fun and easy to make! The yellow peppers are vibrant and flavorful and look beautiful when they’re cooked. And unlike typical stuffed peppers, these aren’t laced with carby fillers like rice or breadcrumbs.

Macros per serving

  • 558 calories
  • 37.2 g proteins
  • 41 g fat
  • 6.7 g net carbs


Cooking Time15 min

Total Timeunder 1 hour

Dietary RestrictionsGluten Free, Nut Free

Dietary ConsiderationSoy Free


  • 6 Hungarian wax or banana peppers (about 1 lb [454 g]; see Pro Tip)
  • 1 lb (454 g) mild or spicy ground Italian sausage
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 cup (56 g) shredded mozzarella cheese, divided
  • 1 cup (240 ml) no-sugar marinara or pasta sauce (I recommend Rao’s brand)


  1. Preheat the oven to 475°F (240°C).

  2. To prepare the peppers, first cut off the stem side of each pepper. Slice open the pepper by making one long cut lengthwise down the side. Note: Do not cut the pepper in half; make sure the slice only goes through one side. Use a spoon to scrape out the seeds and veins. Set the peppers aside on a plate or platter.

  3. In a large bowl, add the sausage, salt, black pepper, red pepper flakes, oregano, garlic powder and half of the shredded cheese. Use your hands (I like to use rubber gloves for easy cleanup) to mix the filling until evenly combined. Stuff each pepper with the filling, getting the filling all the way to the tip of the pepper, leaving no empty space.

  4. Add the marinara to the bottom of an 8 x 10–inch (20 x 25–cm) or 9 x 12–inch (23 x 30–cm) baking dish. Nestle the peppers into the marinara, leaving the sliced sides up. Top the peppers with the remaining mozzarella, and cover the dish with aluminum foil, slicing a hole in the center to allow the steam to vent. Place the dish in the oven on the upper rack, and bake for 25 minutes. Remove the aluminum foil and bake for 3 additional minutes, or until the cheese is just melted and bubbly. Serve family-style.

Pro Tip:
Hungarian wax peppers are mild peppers that are perfect for this recipe. But if you can’t find them, no problem! You can also use Anaheim, poblano or even regular bell peppers—just cut them in half and stuff them “open faced” to make sure they cook through in time.

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