Three Meat Stuffed Banana Peppers with Italian Seasonings
These hearty stuffed banana peppers combine three different meats - ground pork, beef, and Italian sausage - with aromatic herbs and cheese for a satisfying Italian-American comfort dish. The peppers are carefully hollowed and filled with a savory mixture that includes breadcrumbs, eggs, and mozzarella, then baked in spicy marinara sauce until tender. Perfect for family dinners or casual entertaining, these stuffed peppers offer bold flavors and a substantial meal in one dish. The combination of mild banana peppers with the robust three-meat filling creates an ideal balance of heat and richness.
Ingredients
- 10 banana peppers
- 1 pound ground pork
- 1 ½ pounds ground beef, 80/20
- ½ pound loose Italian hot sausage
- ½ cup yellow onion, chopped
- 1 ½ tablespoon garlic, minced
- 1 tablespoon oregano
- ½ tablespoon parsley
- 1 teaspoon black pepper
- 1 ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
- ¼ cup tomato paste
- ½ cup tomato puree
- 1 ¼ cups mozzarella cheese, grated, divided
- 3 slices bread, torn into pieces
- ¼ cup milk
- 2 eggs, large
- 3 cups Spicy Banana Pepper Sauce or marinara
Instructions
- 1
Preheat oven to 350F
- 2
Cut tops off peppers and remove ribs and seeds while keeping peppers whole
- 3
Soak bread pieces in milk for 2 minutes
- 4
Combine all meats, vegetables, seasonings, tomato paste, tomato puree, eggs, 3/4 cup cheese, and bread mixture
- 5
Pipe or stuff meat mixture into peppers filling completely to tips
- 6
Layer half the sauce in baking dish and arrange peppers in sauce
- 7
Cover peppers with remaining sauce
- 8
Cover tightly with foil and bake for 40-50 minutes until peppers are tender and meat reaches 165F
- 9
Remove foil, top with remaining cheese, and bake 5-10 minutes until melted
- 10
Store leftovers in refrigerator
Tips
Wear gloves when handling peppers to avoid irritation from oils and seeds
Use a piping bag or large plastic bag with corner cut off for easier filling of peppers
Check internal temperature of meat filling reaches 165F for food safety
Good to Know
Refrigerate leftovers up to 3 days in covered container
Can assemble stuffed peppers up to 1 day ahead and refrigerate before baking
Serve hot directly from baking dish with crusty bread or over rice
Common Mistakes
Do not overstuff peppers to avoid bursting during cooking
Do not skip checking internal temperature to ensure meat safety
Do not remove foil too early or peppers may not become tender
Substitutions
less spicy filling
FAQ
Can I freeze these stuffed peppers?
Yes, freeze assembled unbaked peppers up to 3 months. Thaw overnight in refrigerator before baking, adding 10-15 extra minutes to cooking time.
What if I cannot find banana peppers?
Substitute with poblano peppers or large bell peppers. Poblanos will add more heat while bell peppers will be milder than banana peppers.
How long do leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator. Reheat in oven at 350F until heated through, about 15-20 minutes.