Three Cheese Stuffed Banana Peppers

Submitted by HollyJane

"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!"

 

• Ready In: 55mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 cup shredded mozzarella cheese
• 1 cup crumbled feta cheese
• 1⁄2 - 3⁄4 cup shredded parmesan cheese
• 10 -12 banana peppers (mild may be substituted)
• 1 (26 ounce) jar spaghetti sauce (homemade is great, too)

directions

1. Preheat oven to 375 degrees.
2. Mix the three cheeses in a medium-sized bowl.
3. Prepare the peppers by cutting off tops and carefully scraping out the seeds with a knife (try not to poke holes in the peppers).
4. Stuff each pepper with the cheese mixture, using the end of a spoon or your finger to pack the cheeses tightly.
5. After 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.
6. Arrange 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).
7. If you had any remaining cheese mixture left, you may sprinkle it on top of the peppers now or simply freeze it for next time.
8. Pour the remaining spaghetti sauce on top of the peppers, covering them completely.
9. Bake, 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).
10. Serve with spaghetti or other pasta.
11. NOTE: Measurements for the cheeses are approximate; you may adjust the amounts and types of cheeses to your own taste.

Reviews

[rajalaashley]

I was really excited about this recipe but, I did not like it at all. My boyfriend did not like it either. I think this would be better if I substituted ricotta cheese for the feta.

 

[Crystal S.]

I decided to grow a "flower pot" garden this year and my Banana Pepper plant gave me 4 good size, beautiful banana peppers and this recipe was just what I needed! It was a great addition to spaghetti night! Thanks for the recipe!

 

[Vyxies Kitchen]

This was amazing! I love the way that the peppers added a nice flavor to the sauce. I used mild/sweet peppers so my 2 yr old son would be able to eat this as well. The only problem that I had with it was getting the cheese to stay in the peppers. But, even with that issue, I still give it 5 stars and would give it more if I could.

 

[owensjules]

My husband and I loved it. We used banana peppers from our garden-served with whole wheat penne pasta. Delish!

 

[Shae2138]

I love simplicity...and this recipe is a perfect example! It would have never crossed my mind to add something like this to my homemade spaghetti when I stumbled across this recipe looking for something to do with too many banana peppers from the garden. I noticed your comment about these going well with spaghetti and Woo Hoo! you were right on! Unfortunately, I did not have the feta cheese on hand, so I subbed what I did have, which was some co-jack...but it worked very well for us. I spooned a little of my homemade sauce, which is a bit thick and chunky, over the top and I think this might have helped hold the cheese in as it melted. My peppers had pretty thin walls so I lowered the heat to 325 degrees and baked them for about 35 minutes, which I am sure was also a big factor in helping to keep the cheese where it belonged. I really enjoyed a bite of these ooey-gooey cheesy peppers with a fork full of spaghetti as well as on their own! Next year I am planting an extra banana pepper plant so we can have these often! Thanks for this GREAT! recipe! :)