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Stuffed banana peppers with cream cheese and sausage

Tangy banana peppers stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. They are stuffed banana peppers with cream cheese and sausage free, low carb, and utterly delicious!

Tangy banana peppers are stuffed with savory Italian sausage and cream cheese, baked, and smothered with marinara and melted cheeses. However, banana peppers are also an amazing chile to stuff and bake! They offer a unique tangy flavor with mild spicy heat. The baked stuffed peppers are then smothered with more melty cheese, so the dish is ultra comforting and irresistible in flavor. Prep the banana peppers by cutting off the stems. Use a small knife to slice down one side of each pepper from top to tip.

Note: You do not want to cut the banana peppers in half, but just create a slit so they’re much easier to stuff. Remove the seeds from inside and discard. Pro Tip: Make sure to wash your hands well with hot soapy water. Even though banana peppers are usually mild, they may leave oils on your hands that can burn your eyes.

Next, set a small skillet over medium heat. Add the butter, diced onions, and garlic. Salt and pepper liberally, then sauté to soften the aromatics for 3 to 5 minutes. Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper in the mixing bowl. Gluten Free Sausage Stuffed Banana Peppers Recipe Below.

One at a time, scoop up the sausage mixture with your hands and press it down into the banana peppers. Use your finger to press it all the way to the tip filling the banana pepper entirely. The peppers do not have to be closed along the seam, but they also shouldn’t be so stuffed that the pepper could crack. Place the stuffed banana peppers in the baking dish. Alternate the directions in which they lay so they fit neatly in the dish, like in the photo below. Remove the foil and check that the peppers are very soft. Sprinkle the shredded Italian cheese over the top of the banana peppers and place the dish back in the oven, uncovered, for five minutes to melt.

Prepare the sausage filling as directed above and stuff each banana pepper. Pour the marinara in the slow cooker crock, then layer the banana peppers in the slow cooker. Cover and slow cook on low for 5-6 hours. Sprinkle with cheese and cover again for 10 minutes until the cheese has melted. What dishes go well with stuffed banana peppers? Enjoy saucy, tangy stuffed peppers with traditional or gluten-free pasta, or steamed rice.

Leftovers will keep well for up to 4 or 5 days in a sealed container in the refrigerator. I recommend that you reheat in the oven by baking at 350 degrees F for 15 minutes or so, until warm. Can I freezer these Italian stuffed peppers? Yes, this recipe freezes very well. You can also place the stuffed banana peppers in a freezer bag and leave off the marinara sauce to add later. If baking from a frozen state, bake for 80-90 minutes.

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