Bob's Stuffed Banana Peppers

Bob's Stuffed Banana Peppers


"This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time."


2 h servings 593 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 593 kcal
  • 30%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 2125 mg
  • 85%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  3. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  5. Bake uncovered in preheated oven for 1 hour.
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  1. 244 Ratings


I made this recipe with some slight alterations to save time and it is GREAT!!! #1, for the filling I only buy 1# of hot sausage and cut it in half while still in the package and I freeze the ot...

I'm pleased to report I've tried this recipe and made with only a few changes. Since I had a lot of garden tomatoes, those were used rather than the canned. I added approx. 2 tbs. sugar to the...

The flavor was delicious and this is a terrific way to use up the peppers from the garden. Note that this recipe calls for entirely too much filling for 8 banana peppers. I halfed the filling ...

Last year, I planted what I thought were green bell peppers (they were mis-labeled). When these banana peppers grew (and I had lots!!!), I had to start searching for recipes. Decided to try th...

This is a great recipe, but it does make a lot of peppers. I made 28 from the recipe! I was making these for a trial run before I made them for a family get together and ended up only having t...

Super delicious. I altered the recipe and used regular pork sausage and ground beef to tame it a bit for my family. I also filled to bell peppers that I needed to use up with the left-over filli...

My family loved this recipe. This was my first time using peppers and I won't soon forget it (did not wear gloves because my neighbor told me they weren't hot)!! Make sure to wear GLOVES removi...

Very good. I used Hot Hungarian Wax Peppers (sometimes called Hot Banana Peppers) instead. Also, to cut down on fat, I used turkey sausage. I cut the recipe for the filling in half and just used...

Thanks to all who have rated this recipe. We do use the HOT variety of peppers for this recipe and yes they are too hot for me but my hubby and neighbors love them hot. We buy the HOT hungarian...