A delicious recipe for stuffed banana peppers filled with hot Italian sausage, rice, and cheese, baked to perfection.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 pound hot Italian sausage, casings removed
4 large banana peppers
1 cup cooked rice
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 cup marinara sauce
Fresh basil for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, cook the hot Italian sausage, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet with the sausage. Cook until the onion is translucent, about 3-4 minutes.
In a large bowl, combine the cooked sausage mixture, cooked rice, mozzarella cheese, Parmesan cheese, Italian seasoning, black pepper, and red pepper flakes (if using). Mix well.
Cut the tops off the banana peppers and remove the seeds and membranes. Carefully stuff each pepper with the sausage and cheese mixture, pressing down to pack it in.
Spread half of the marinara sauce in the bottom of a baking dish. Place the stuffed peppers upright in the dish and pour the remaining marinara sauce over the top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.
Notes
For a milder flavor, use sweet Italian sausage instead of hot sausage.
Add chopped spinach or mushrooms to the filling for extra vegetables and flavor.