Stuffed Banana Peppers with Hot Sausage
Whip up a batch of these Stuffed Banana Peppers with Hot Sausage when you need an easy low carb meal that is bursting with spice and flavor.
Table Of Contents
Typically, stuffed banana peppers are served by themselves or alongside some sort of starch, like rice or pasta.
There’s something so magical about the way rice soaks up those spicy flavors that is purely divine.
While rice may not be on the menu for the Keto diet, it’s easy to substitute with riced cauliflower or Miracle Rice for those same flavors.
In place of noodles that are high in carbohydrates, try some of these Keto-friendly pasta substitutes instead.
Depending on where you live or the time of year, you may not have access to banana peppers.
Try switching up the pepper and seeing what kinds of unique flavors you can create.
Recipes like this works just as well with:
Ground beef or mild sausage in the meat mixture for something a little different.
Overall, be sure to use a fatty meat over lean meat in this scenario, to keep your peppers moist and flavorful.
Crushed pork rinds add a texture similar to bread crumbs and can be added to lighten up the meat mixture.
Some other interesting add-ins:
The spice level of the pepper is concentrated in the seeds.
If you find a tasty pepper that is just too spicy for your liking, try removing all of the seeds.
And most importantly, please use gloves when preparing your peppers.
While the banana pepper isn’t a super hot pepper, they can pack a surprising amount of heat!
You do not want to get that heat into your eyes.
Absolutely, and it’s one of the reasons I love this recipe so much.
I often make huge batches and freeze in aluminum trays or plastic freezer bags.
That way, we get to enjoy them all year round, even in the winter!
This recipe is fairly easy and straight-forward.
For me, the hardest part is making sure I don’t touch my eyes when working with the peppers!
While wearing disposable gloves, use a knife to cut the tops and large ribs from inside the peppers.
I like to do this over a baking sheet so I don’t make a huge mess.
Any size of banana pepper will do, but I do try to get medium sized ones at similar sizes.
I try to keep them as consistent as possible so that they cook evenly and the amount of ingredients match the recipe.
If the meat doesn’t all fit into the pepper, it’s totally fine if it hangs out of the side.
If you’re adding your own seasonings to the meat, add everything to a large bowl and combine before stuffing.
Pour half the sauce in the baking dish and layer your stuffed banana peppers.
Pour remaining sauce over the top.
Sprinkle with salt and pepper to taste.
Cover your baking dish with aluminum foil and bake until peppers are fork-tender.
To make this faster, I turn the oven to 400 degrees to get it brown and bubbly.
This recipe calls for ½ cup of cheese, but I usually add more.
Crispy mozzarella cheese mixed with the tomato sauce and banana peppers is such a tasty combination.
Stuffed Banana Peppers with Hot Sausage are juicy and tender with the perfect kick of spice. I always make huge batch and freeze to enjoy all winter long!
5g net carbs per serving (2 peppers)
Calories: 420kcalCarbohydrates: 9gProtein: 26gFat: 29gFiber: 4g
Published at Tue, 15 Jun 2021 16:50:51 +0000