Bob's Stuffed Banana Peppers Recipe

I made this recipe with some slight alterations to save time and it is GREAT!!! #1, for the filling I only buy 1# of hot sausage and cut it in half while still in the package and I freeze the other half in a ziplock bag for next time. Next I add 1 egg, 1/2 cup spaghetti sauce, 1/2 cup parmesan cheese, and a cup of breadcrumbs. This much stuffing will fill about a dozen medium sized peppers. The recipe's filling is for WAY more than 8 peppers, so it's better to cut it in half. I still clean and boil the pebbers for 5 minutes and once they're stuffed, I put them in a casserole dish and cover them with purchased spaghetti sauce and bake. When done I cover with shredded mozzarella cheese. It's WONDERFUL!

Very good recipe. As others have stated the meat mixture makes way more than 8 peppers. I used HUGE hot banana peppers, halfed the recipe and it still made 10 peppers. I like it hot so I only used hot italian sausage for more flavor. I used fresh tomatoes from the garden put through a food processor and added a little sugar. You can also cut the salt in half with this recipe and add to taste. I also grilled over indirect flame and some smoke instead of baking to give it a little different flavor. You should use a grill tray or mat to avoid anything falling through the grates.

This turned out great! I modified a few things slightly. First off, I did slice peppers down the side to seed completely. I parboiled in salted water for 3.5 mins then drained and set aside. For the filling I used just over 1 lb. of Italian sausage, 1 egg, 1/2 cup fresh grated Grana Padano cheese, about 3/4 cup bread crumbs (I added until I liked the mixed texture), and worchestershire as written. I did not add the tomato sauce to the meat mixture. I added fresh ground pepper and a bit of salt, I definitely DID NOT use as much salt as written. I made the sauce pretty much as written, however I added a 398 ml size tomato sauce instead of 8 oz size. I seasoned to taste and cooked for longer than 10 mins. I prefer to cook down and develop a bit more flavour. While my sauce cooked I filled the peppers by hand, super easy as the peppers were sliced down the side. Laid the peppers into a glass 9x13 and spooned the hot tomato sauce over the peppers. Baked in oven for 1 hr. Served with salad and garlic toast. Will definitely make this again!

Totally awesome; this will become a Summer Staples recipe. I had grown banana peppers for the first time this year and used 6 long banana peppers plus one mild Big Jim New Mexico chile. I adapted recipe slightly to include only MILD Italian sausage. I didn't have a pastry bag to stuff the peppers, so I used a teaspoon plus a chopstick as a pusher to shove the stuffing down to the tip of the pepper. I had excess stuffing, so I put Pam in a glass oven banking dish, put the excess filling all over the bottom, lay the peppers on this, and poured sauce over all. Baked just as directed and it smelled wonderful. THIS WAS SO DELICIOUS, I am serving it to my new boyfriend, whom I want to impress with my cooking. I intend to serve it with cucumber salad in sour cream, another Summer Staples recipe.

There were just the 2 of us, so did some minor changes but kept the basic recipe. I used 1 pound of Bob Evan's Italian sausage and that was plenty. To the sausage, halved all other ingredients, plus added some pepper flakes for a little heat to take the place of the hot sausage. Made the whole recipe of sauce and I am glad that I did. Topped with mozarella cheese halfway through baking. These were the bomb! Stuffed 12 medium banana peppers, so plenty left. Update to my old review - I NEVER parboil peppers. Never necessary. Just stuff and bake.

This recipe is fantastic but be CAREFUL with adding the salt. I followed the recipe to the letter, adding 2 1/2 tsp salt without tasting to see if it needed it. It turned out that my cheese, sausages and jarred tomato sauce already provided significant salt, so adding more made my peppers CRAZY SALTY. Even so, my husband loved these and immediately wanted me to make the recipe again for lunch for his employees. I left the added salt out completely for the second batch and it was AMAZING. I used Cubanelle peppers which are larger and sweeter than banana peppers. They worked great. Parboiling was no big deal to me while I prepped the stuffing. I did like how it made the peppers nice and soft and easy to stuff really full.

I have so many banana peppers this year. They must like the hot weather! I made slight variations because there are only two of us, I wanted to save time, and I am on the South Beach diet. I simmered 8 large seeded peppers 10 minutes to decrease time in the oven. I only used one pound of sausage and used 1/2 of everything else, except I used full spices. I added the worshester sauce to the tomato mixture and omitted the egg and bread crumbs. Then added some of the sauce to the sausage, added cheese, and spooned the meat into the peppers. Then poured the remaining tomato mixture over the peppers and baked for 1/2 hour. Even my husband enjoyed this recipe and that is saying a lot because he does most of the cooking!!

great recipe as is....second time I changed a few things, no need to par boil peppers. i use tomato sauce in stead of crushed tomatoes, I also used all hot sausage. to much filling so I just pick more peppers and fill them & I make meat balls with the left over hot sausage stuffing ad them in with the peppers, they are great for spaghetti. Mozzarella cheese at the end...yum

Made this for my husband's bday using banana peppers from our garden. It was delicious. As another reader suggested, I skipped boiling the peppers. They still turned out very tender and did not fall apart. The sauce was wonderful - very good seasoning and taste. It is a very flexible sauce - I only had chopped tomatoes with chili seasoning and added extra oregano and basil. I blended the sauce after cooking since I did not finely chop the vegetables. Loved this recipe and will make again and again!!!

I read a lot of reviews but had already purchased 8 nice long banana peppers. I cut the recipe in half and the only change I made was to ease up on the salt and add 2 teaspoons of sugar to the sauce. That said, this is one of the best sauces I have ever tasted. I stuffed all 8 peppers and still had some meat mixture left (even with halving the entire recipe). My son doesn't like banana peppers so I rolled the remaining meat mixture in three 8" flour tortillas. I put the peppers and tortillas in a 9 x 13 baking dish, sprinkled a little mozzarella over it, and then poured the rest of the sauce over it all. I wished I had a little more sauce but next time I will know. This is a really good recipe that you can tweak to your liking. You could stuff anything with this meat and sauce or serve with pasta or rice. Minus stuffing the banana peppers, there is nothing difficult about this recipe. I hope you won't be afraid to try it. The taste is just awesome.

Amazing!! Switched the crushed tomatoes for diced (basil garlic oregano flavor), only added 1 cup of bread crumbs (Italian flavor). There is no need to parboil peppers at all. I cut the meats in half and I partially browned them (since I'm OCD about undercooked meats). Fresh basil (once you've had fresh basil in anything, you'll never switch back to dried)!! I used about 10 peppers and still had meat left over! I plan on making these in large quantity and freezing them. I made them for a party and got rave reviews and no leftovers!!! This may be my signature dish!! Oh, and don't be scared of the hot sausage mixed in... It's really not that hot. Next time I plan on adding a little bit of mozzarella in the mix and a little on top right before it's done.

Loved it.

This recipe made enough for an army.

Made it today and immediately added it to my rotation.

I’ve used this recipe twice this year. First with banana peppers, and then with green peppers. The second time I used leftover meat from the first batch, which I had frozen. I love the flavor and texture of the sausage stuffing, and I love the flavor of the red sauce. I think that might become my go-to way of making pasta sauce from now on - even without peppers to stuff. So this recipe contains multiple possibilities!

No changes, I have been making these for years since I found this recipe!

Been making this for years and it's a favorite of ours! Beware peppers fresh from the farm or garden. Much higher spice level

Absolutely love this recipe! Ive adapted it to make stuffed pepper soup, stuffed cabbage, stuffed cabbage soup along with regular stuffed peppers. Once I realized there was extra filling, I just bought more peppers and they didn't go to waste with my family!

I listened to all the reviews. I should had followed the directions. I didn’t boil the banana peppers. They were a little hard with 1 hour in the oven. I only used 1 1/2 sausage mixture. So I cut the breadcrumbs. Should had used all. I only had 6 banana peppers. I had just enough to fill them. Should had followed the recipe.

I make this a lot. You can use any type of pepper. I’ve made it dairy free with no cheese and at other time added red pepper flakes for some more heat.