Best Casss Stuffed Banana Peppers Recipes

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STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

An old friend gave me this recipe for wonderful stuffed peppers. I have made this countless times over the years and have always been pleased with the results. Would be great for Cinco de Mayo

Provided by Irish Rose

Categories     Southwestern U.S.

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 4

6 -8 banana peppers
1 (16 ounce) can refried beans
8 ounces monterey jack cheese, sliced
1 (16 ounce) jar salsa

Steps:

  • Preheat oven to 375 degrees.
  • Take 6-8 large banana peppers, slice down the middle and remove cap and seeds. Place peppers in 13x9x2 pan.
  • Stuff pepper halves with refried beans.
  • Cut block of cheese into thick slices and insert one slice into each pepper in middle of the beans.
  • Pour one 16 oz. jar of salsa over everything.
  • Cook for approximately 30-45 minutes or until cheese is melted.
  • Serve and enjoy! How easy does this get!

Nutrition Facts : Calories 510.6, Fat 26.9, SaturatedFat 16.1, Cholesterol 83.4, Sodium 1888.2, Carbohydrate 39.3, Fiber 13.8, Sugar 7.6, Protein 32

THREE CHEESE STUFFED BANANA PEPPERS



Three Cheese Stuffed Banana Peppers image

This is a meat-free stuffed pepper recipe that is great with spaghetti or any other pasta. I use hot banana peppers because they add great flavor and fire to the sauce, but I'm sure mild banana peppers could be substituted for the faint-of-heart!

Provided by HollyJane

Categories     Peppers

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup shredded mozzarella cheese
1 cup crumbled feta cheese
1/2-3/4 cup shredded parmesan cheese
10 -12 banana peppers (mild may be substituted)
1 (26 ounce) jar spaghetti sauce (homemade is great, too)

Steps:

  • Preheat oven to 375 degrees.
  • Mix the three cheeses in a medium-sized bowl.
  • Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
  • Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
  • After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
  • Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
  • If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
  • Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
  • Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
  • Serve with spaghetti or other pasta.
  • NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.

BOB'S STUFFED BANANA PEPPERS



Bob's Stuffed Banana Peppers image

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Provided by LISAPAV

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 17

8 banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g

HOT STUFFED BANANA PEPPERS



Hot Stuffed Banana Peppers image

Make and share this Hot Stuffed Banana Peppers recipe from Food.com.

Provided by Nikki S

Categories     Peppers

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

8 large banana peppers
1 lb hot Italian sausage
1 cup breadcrumbs
1 egg
1/2 cup parmesan cheese, grated
2 garlic cloves, minced
1/2 teaspoon pepper
olive oil

Steps:

  • Preheat oven to 400 degrees.
  • USE RUBBER GLOVES when handling the banana peppers! I usually use disposal latex gloves since i have to go back and forth between the sausage and the peppers. Cut the tops and bases off the peppers essentially making a tube.
  • Place the peppers on a large baking sheet(with sides) in the oven with apprx 1/4 c of olive oil. I usually spread the oil on the sheet adn roll the peppers in it. Allow them to soften an blister slightly apprx 15 minutes Turn once during cooking.
  • While they are cooking, I put the hot sausage in a large frying pan and cook apprx 3/4 way done(rest will get done in oven as you don't want to dry it out too much). Let cool and crumble.
  • Remove peppers from oven and allow to cool slightly. Turn oven down to 350.
  • While the peppers are cooling, in a large mixing bowl add the egg, cooled crumbled sausage, garlic, pepper, breadcrumbs and cheese. Mix with hands.
  • Take the peppers cut lengthwise down middle. Remove the ribs and seeds with paring knife.
  • Place in apprx 4 tbsp of olive oil in 9x13 casserole dish with apprx 4 tbsp of sausage mixture each. Line up side by side until all are in pan. Top with apprx 1 c shredded mozzarella mixed with shredded(not grated) parm or romano cheeses. You can also cover with sausage spaghetti sauce if you wish. I like just the plain rolls.
  • Bake covered for apprx 20 mins or until cheese bubbly.

Nutrition Facts : Calories 612.3, Fat 37.9, SaturatedFat 13.9, Cholesterol 122.2, Sodium 1796.3, Carbohydrate 33.6, Fiber 6.5, Sugar 5.8, Protein 34.3

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

This is a delightful change from traditional stuffed green peppers. Banana peppers and chili powder give a little kick. As a bonus, any leftovers reheat nicely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

8 mild banana peppers
1 pound bulk pork sausage
1/2 cup cooked rice
1/3 cup thinly sliced green onions
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 can (8 ounces) tomato sauce
1 tablespoon water
1 teaspoon chili powder, optional
1/2 cup shredded part-skim mozzarella cheese, optional

Steps:

  • Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.

Nutrition Facts :

SPICY MUSHROOM-STUFFED BANANA PEPPERS



Spicy Mushroom-Stuffed Banana Peppers image

The garden overflows with peppers so I made up this recipe. We enjoyed it, and I hope you do too. Another variation would be to leave the peppers whole just cut off the top, scoop out the seeds & membrane, mix the cheese in with the other stuffing ingredients and stuff the peppers from the top. Bake time would be approximately the same. Serve as an appetizer or a side dish As you can see by the photo, you may substitute small colored bell peppers, anaheim or any other surplus garden pepper you may have, yes even jalapenos!

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 banana peppers, cut lengthwise, seeded, membranes removed
3 mushrooms, finely chopped
1 jalapeno pepper, finely chopped
3 tablespoons onions, finely chopped
1 teaspoon dried parsley
1 tablespoon barbecue sauce, light flavored
3 tablespoons parmesan cheese, grated

Steps:

  • Lay the peppers cut side up in an oven proof dish that has been lightly oiled.
  • Mix remaining chopped ingredients (except cheese).
  • Spoon the stuffing onto the peppers leaving the edges exposed.
  • Sprinkle with Parmesan.
  • Bake in 375F oven for approximately 15 minutes.

Nutrition Facts : Calories 65.1, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.6, Sodium 184.3, Carbohydrate 6.6, Fiber 2.4, Sugar 2.6, Protein 4.9

~ CASS'S STUFFED BANANA PEPPERS ~



~ Cass's Stuffed Banana Peppers ~ image

After all of the food I made for the holiday, we didn't want a big dinner tonight, so I decided to use up some banana peppers I had in the refrigerator and this is what I created, and they turned out just awesome! They're quite filling. I served one per person and everyone was quite satisfied. I'm guessing that sausage would be great in these as well. I'll be trying that next, but my family loved them just as they are. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories     Other Main Dishes

Number Of Ingredients 10

5 - 6 medium banana peppers
1 tablespoon(s) butter
1/2 pound(s) ground chuck
1 medium onion, chopped
1 medium jalapeno, seeded & chopped
2 cup(s) shredded sharp cheddar cheese
3 ounce(s) softened cream cheese
1 teaspoon(s) cajun seasoning, such as tony chachres
1 small tomato chopped
10 - 12 slice(s) thick bacon

Steps:

  • In a small skillet, saute onion, jalapeño and ground beef, until beef is no longer pink, breaking beef apart as it cooks. Drain and cool. In a medium bowl, mix tomato, cream cheese and cheddar together, stir in seasoning. Once beef mixture is cool, blend it into cheese mixture. Make sure everything is well combined. Set aside.
  • Wash peppers and dry. Starting right below the stem of pepper, cut a slit lengthwise, but not completely through the other side of pepper. Carefully remove the seeds. (Should wear gloves when handling peppers) I didn't this time and am paying for it..lol! Preheat broiler and move rack about 5 inches below flame.
  • I use my fingers to evenly stuff each pepper. It doesn't matter if they don't completely close around the stuffing. Wrap each pepper with 2 slices of bacon, securing with toothpicks.
  • Place peppers on a broiling pan, slit side up & drip pan beneath to catch bacon grease. Broil for 11 min on that side, then carefully turn to other side and broil another 11 minutes, pepper should be browning some and bacon crisping.
  • Turn one more time and broil 5 - 6 more minutes or until bacon is desired browness.
  • Remove from oven and let set up a few minutes. Plate and remove picks then dig in, so, so good!

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