Stuffed Banana Peppers Recipe

Banana peppers: Large, mild peppers perfect for stuffing.

Rice: Cooked rice adds bulk and texture to the filling.

Cheddar or mozzarella cheese: Shredded cheese that melts beautifully inside the peppers.

Onions: Chopped onions add a sweet and savory flavor to the filling.

Ground beef: Provides a rich, meaty base for the stuffing.

Garlic: Minced garlic adds a fragrant and robust flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and depth to the filling.

Tomato sauce: Poured over the stuffed peppers for a tangy and moist finish.

When preparing the banana peppers for stuffing, blanch them in boiling water for 2-3 minutes before removing the seeds. This will soften the peppers slightly, making them easier to stuff and ensuring they cook evenly in the oven.

• banana peppers - Substitute with poblano peppers: Poblano peppers have a similar size and mild heat level, making them a good alternative for stuffing.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a nutritious alternative, adding a slightly nutty flavor.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• chopped onions - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can enhance the stuffing mixture.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option that still provides a similar texture and flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can replace salt in many recipes.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, offering a subtle change.

• tomato sauce - Substitute with marinara sauce: Marinara sauce is a seasoned tomato-based sauce that can add extra flavor to the dish.

• Allow the stuffed banana peppers to cool completely before storing. This helps prevent condensation, which can make the peppers soggy.

• Place the cooled stuffed peppers in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator. These stuffed banana peppers will stay fresh for up to 3-4 days.

• For freezing, wrap each stuffed pepper individually in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.

• Place the wrapped stuffed peppers in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• Freeze for up to 2-3 months. When ready to eat, thaw them in the refrigerator overnight.

• Reheat the stuffed banana peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also use a microwave, but the oven will help retain their texture better.

• If you prefer a crispy top, sprinkle some additional shredded cheese on top before reheating in the oven.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed banana peppers in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, or until the peppers are heated through and the cheese is melty.

• Microwave Method:

  1. Place the stuffed banana peppers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue heating in 30-second intervals until thoroughly warmed.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a bit of butter.
  2. Place the stuffed banana peppers in the skillet and cover with a lid.
  3. Cook for about 5-7 minutes, turning occasionally, until the peppers are heated through and the filling is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the stuffed banana peppers in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are warming evenly.
  4. Remove once the peppers are hot and the cheese is bubbly.

• Oven: Used to bake the stuffed banana peppers at 375°F (190°C).

• Knife: Essential for cutting the tops off the banana peppers and chopping onions.

• Cutting board: Provides a safe surface for cutting the peppers and onions.

• Mixing bowl: Used to combine the cooked rice, shredded cheese, chopped onions, ground beef, minced garlic, salt, and black pepper.

• Spoon: Helps in mixing the ingredients together in the mixing bowl.

• Baking dish: Holds the stuffed banana peppers while they bake in the oven.

• Measuring cups: Ensures accurate measurement of ingredients like rice, cheese, and tomato sauce.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt and black pepper.

• Garlic press: Useful for mincing garlic cloves quickly and efficiently.

• Spatula: Assists in stuffing the banana peppers with the mixture.

• Aluminum foil: Can be used to cover the baking dish if needed to prevent over-browning.

• Oven mitts: Protects your hands when handling the hot baking dish from the oven.

Prepare the filling: Mix the cooked rice, shredded cheese, chopped onions, ground beef, and minced garlic the night before to save time.

Pre-cook the peppers: Blanch the banana peppers in boiling water for 2-3 minutes to soften them, making them easier to stuff.

Use pre-cooked rice: Opt for instant rice or leftover rice to cut down on cooking time.

Shred cheese in bulk: Shred a large batch of cheddar or mozzarella cheese and store it in the fridge for quick use.

One-pan method: Cook the ground beef and onions together in one pan to save on cleanup time.