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Italian Sausage Stuffed Banana Peppers

This recipe brings together everything we love about Italian comfort food—cheese, sausage, slow-simmered tomato sauce—with a little bit of spice and a whole lot of heart. Whether you’re cooking in a full-sized kitchen or a cozy boat galley like mine, this dish is sure to impress.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American

Equipment

  • 1 large casserole dish

Ingredients
  

Marinara Sauce

  • 1/2 onion rough cut
  • 3 cloves garlic rough cut
  • 1 tbsp olive oil
  • 1/4 tsp crushed red pepper
  • 1 tbsp dried oregano
  • 1 28 ounce can San Marzano whole tomatoes
  • 2 sprigs basil
  • kosher salt and pepper to taste
  • 1/4 cup red wine optional

Peppers and Sausage

  • 10 each whole fresh banana peppers
  • 1 pound Italian sausage
  • 1/2 onion small dice
  • 3 cloves garlic minced
  • 2 tsp Italian season
  • 1/4 tsp red pepper flakes
  • 4 oz cream cheese at room temperature
  • 1 1/2 cups shredded parmesan cheese 1/2 cup for the filling and 1 cup for the top
  • 1 1/2 cups shredded mozzarella cheese 1/2 cup for the filling and 1 1 cup for the top
  • 1 egg beaten
  • salt and pepper to taste

Instructions
 

Make the Marinara Sauce

  • In a saucepan, sauté the onion and garlic in olive oil over medium heat until fragrant. Add crushed red pepper and oregano, stirring to combine. Pour in the tomatoes, crushing them with your hands or a spoon, and stir in the basil and red wine if using. Let simmer for 25–30 minutes. Season with salt and pepper to taste. Set aside.

Prep the Peppers

  • Slice the tops off the banana peppers and use a long knife to carefully remove the membranes and seeds. Dice the tops and save them for the filling.

Make the Filling

  • Sauté the diced pepper tops and diced onion in a skillet over medium-high heat until the onions are translucent. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for another minute, then remove from heat.
    In a mixing bowl, combine the sausage, cream cheese, 1/2 cup each of the parmesan and mozzarella, the sautéed onion mixture, and the beaten egg. Season with salt and pepper, and mix until thoroughly combined.

Stuff the Peppers

  • Transfer the sausage filling into a piping bag (or use a spoon if needed) and fill each pepper completely, pressing the filling down to avoid air pockets.

Assemble and Bake

  • Preheat your oven to 375°F. In a large casserole dish, spread half of the marinara sauce across the bottom. Lay the stuffed peppers in a single layer and spoon the remaining sauce on top. Cover with foil and bake for 30 minutes.
    Remove the foil, top with the reserved parmesan and mozzarella cheese, and bake uncovered for another 15 minutes, or until the cheese is melted and golden brown.

Tips from the Galley

  • Milder option? Swap banana peppers for sweet bell peppers.
    Make it ahead: Prepare and stuff the peppers up to a day in advance and store in the fridge until ready to bake.
    Freezer-friendly: These freeze well after baking. Just reheat covered in foil at 350°F until warmed through.

What to Serve With Stuffed Banana Peppers

  • These hearty stuffed peppers pair beautifully with:
    A simple green salad tossed with balsamic vinaigrette
    Crusty garlic bread or homemade focaccia
    A glass of bold red wine like Chianti or Sangiovese
Keyword banana peppers, itailan sausage stuffed peppers, sausage stuffed peppers
Tried this recipe?Let us know how it was!