Description
A bold and easy appetizer featuring spicy Italian sausage stuffed into tender banana peppers, perfect for casual gatherings or game nights.
Ingredients
Scale
- 8–10 medium banana peppers
- 1 pound spicy Italian sausage (raw links or bulk, casing removed if using links)
- 1 small onion, finely diced (about 70g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 4 ounces cream cheese (full fat)
- ½ cup freshly grated Parmesan cheese (about 50g)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Slice banana peppers in half lengthwise and scoop out seeds and membranes carefully. Arrange cut side up on a baking sheet.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 2-3 minutes until softened and translucent.
- Add minced garlic and cook for 30 seconds until fragrant, avoiding browning.
- Add spicy Italian sausage, breaking it up with a spoon. Cook until browned and no pink remains, about 5 minutes.
- Season with salt, pepper, Italian seasoning, and optional red pepper flakes. Remove from heat.
- Transfer sausage mixture to a mixing bowl. While warm, add cream cheese and grated Parmesan. Stir until cheese melts and filling is creamy. Add a splash of water or broth if too thick.
- Spoon filling generously into each banana pepper half and arrange snugly on the baking sheet.
- Preheat oven to 375°F (190°C). Bake stuffed peppers for about 20 minutes until tender and filling is bubbly and golden. Optionally sprinkle extra Parmesan halfway through baking.
- Remove from oven and let cool for a few minutes. Garnish with fresh parsley if desired. Serve warm or at room temperature.
Notes
Do not overstuff peppers to avoid spilling and uneven cooking. Use fresh, firm banana peppers for best texture. Remove sausage casings if using links. Can be prepared ahead and refrigerated before baking. For extra gooeyness, add shredded mozzarella on top during last 5 minutes of baking. Avoid microwaving leftovers to prevent greasy filling; reheat gently in oven at 350°F for 10 minutes. Not recommended to freeze due to texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed banana pep
- Calories: 220
- Sodium: 420
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 5
- Protein: 14
Keywords: stuffed banana peppers, spicy sausage, easy appetizer, game day snack, party food, Italian sausage, finger food