1/1 Photo of Three Cheese Stuffed Banana Peppers
This is a meat-free stuffed pepper recipe that is great with spaghetti or any other pasta. I use hot banana peppers because they add great flavor and fire to the sauce, but I'm sure mild banana peppers could be substituted for the faint-of-heart!
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- 1Preheat oven to 375 degrees.
- 2Mix the three cheeses in a medium-sized bowl.
- 3Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
- 4Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
- 5After all the peppers are stuffed, pour a small amount of the sauce into a baking dish (I use a 9"x9" dish), coating the bottom.
- 6Arrange the stuffed peppers into a single layer in the bottom of the dish (it's OK to lay a few on top if you run out of room in the dish).
- 7If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
- 8Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
- 9Bake, covered, for 30-40 minutes, or until peppers are soft and sauce is nice and bubbly (it may take longer if the peppers have thick flesh).
- 10Serve with spaghetti or other pasta.
- 11NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.
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Nutritional Facts for Three Cheese Stuffed Banana Peppers
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 412.2
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 12.1 g
- Cholesterol 66.5 mg
- Sodium 1738.0 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 4.6 g
- Sugars 21.4 g
- Protein 22.0 g