These stuffed banana peppers are filled with spicy sausage, tender spinach and Pecorino Romano cheese, with zippy chopped hot cherry peppers to sharpen the flavor. A layer of tomato sauce at the bottom adds a hint of sweetness. If you want to tame the heat, use sweet Italian turkey sausage in place of hot.

EatingWell.com, November 2021

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Credit: Photography / Caitlin Bensel, Styling / Ruth Blackburn

Recipe Summary

total:
1 hr 10 mins
active:
20 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack 8 inches from heat source; preheat to 350°F. Spread tomato sauce in the bottom of a 9-by-13-inch broiler-safe baking dish.

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  • Squeeze spinach over the sink to remove as much liquid as possible. Transfer to a medium bowl; pull apart clumps. Add sausage, cherry peppers, basil, panko, garlic, 1/3 cup cheese and 1 tablespoon oil; mix well with your hands.

  • Trim and discard tops from banana peppers. Cut a lengthwise slit into each pepper; do not cut all the way through. Remove and discard seeds. Stuff the peppers evenly with the sausage mixture (about 3 tablespoons each). Arrange the peppers, slits-down, in the prepared baking dish. Drizzle evenly with the remaining 2 tablespoons oil. Cover the baking dish tightly with a double layer of foil.

  • Bake until the peppers are tender, 45 to 50 minutes. Uncover and sprinkle with the remaining 1/3 cup cheese. Set oven to broil; broil until the cheese is melted and golden brown, 2 to 3 minutes. Garnish with basil leaves, if desired.

Nutrition Facts

1 stuffed pepper
169 calories; fat 11g; cholesterol 24mg; sodium 377mg; carbohydrates 11g; dietary fiber 5g; protein 9g; sugars 5g; niacin equivalents 2mg; saturated fat 3g; vitamin a iu 4751IU; potassium 395mg.
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