Stuffed Banana Peppers with Hot Sausage

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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.

Enjoy them as an appetizer or easy Keto dinner, any day of the week.

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.

Stuffed pepper variations

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:

jalapenos
bell peppers
poblanos
Hungarian wax peppers.

Filling

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:

cream cheese
bacon bits
chopped nuts
fresh herbs

The spice is in the seeds

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.

Can I freeze my stuffed banana peppers?

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!

Let’s get started.

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!

Step 1. Prepare 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.

Step 2. Stuff your pepper with the sausage

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.

Step 3. Layer and cover in pan with tomato sauce

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.

Step 4. Wrap and bake your stuffed banana peppers

Cover your baking dish with aluminum foil and bake until peppers are fork-tender.

Step 5. Top with cheese and bake until golden brown

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.