Cheesy Sausage Stuffed Banana Peppers
These Cheesy Sausage Stuffed Banana Peppers are not only delicious, but they are incredibly easy. 5 ingredients are all you need to make these & they are also freezer friendly. I just love these stuffed peppers so much! 
My vegetable garden is in full bloom right now & we are beginning to get loaded down with all sorts of fresh veggie yumminess like tomatoes, cucumbers, peppers, squash, beans, etc. The one thing that I don’t have plenty of this year is zucchini and I can’t tell you how sad I am about it because I LOVE fresh zucchini. I bought zucchini from seed and planted it, but they grew – it was evident that they were yellow squash. A little bummed about that but what can ya do? My garden is super full right now so once some plants start dying off, I might try planting some more & see what happens.
One thing that I definitely have enough of is banana peppers. They always grow well, and this year is no different. I have a 5 gallon bucket’s worth in my kitchen as we speak waiting on me to do something with.
I do a lot of things with banana peppers, but one of my favorites is stuffing them with sausage & cheese and baking them until tender. I can eat them for breakfast, lunch, dinner or as a snack – they seem to fit each meal pretty well. And, they are SO good. They are one of those things that you can’t stop eating, even after you’re as full as a tick.
Yes, they are really that good. They are also incredibly easy.
I’ll make up a super large batch of these & freeze them with my food saver for future meals. I usually bake them before I freeze them. I have frozen them with the peppers uncooked but the texture & flavor is noticeably yummier when you take the time to cook them before putting them in the freezer.
Cheesy Sausage Stuffed Banana Peppers
Ingredients
- banana peppers the amount depends on how big they are - you can save any extra filling in the fridge for the next batch or reduce the recipe
- 1 pound sausage cooked & drained
- 8 oz cream cheese softened
- 2 cups shredded cheddar cheese
- garlic salt & pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Slice your banana peppers in half & remove the seeds & membrane. I like to leave my stem on because I think it's pretty.
- In a large bowl, combine the cooked sausage, cream cheese, cheddar cheese, garlic salt, & pepper. Stuff the filling into the hollowed out banana peppers.
- Place the stuffed banana peppers in a baking dish. Cook for 25-30 minutes.
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These look really good…what temperature are you baking them at, 350? Your recipe doesn’t say.
It’s in the printable recipe at the bottom – 25 to 30 minutes 🙂
What kind of sausage is being used Italian?
I use regular breakfast sausage but you can use Italian if you want!
Great recipe, made it with cheddar and bacon cheese. Only suggestion is that if you just a bit of hot pepper sauce, I will make it again.
Would it be okay If I prepare the recipe and bake a few hours later? Or is it beast to bake right away? Thank you
Yes, you can definitely do that! I even freeze them prior to baking sometimes for an easy meal/snack later on.
oh … This recipe would be great for picnics. I like your recipe. Thanks you!
Delicious I make them every year! Thank you for sharing.
I added some chopped tomatoes and green onions while browning the sausage. Turned off the heat and stirred the cheese right into the frying pan.
Super easy recipe and tasted great. The amount of filling was just right for the 5 large banana peppers I had.
Thanks for the recipe! Perfect for the abundance of peppers I have this year. I am making some to freeze, how do you reheat? Sorry if I missed that…thanks again!
Did you ever freeze? I’m interested if you made them, then froze them unbaked??
Yes, I freeze these all the time! I usually bake them first because they last longer but if I’m going to eat the stuffed peppers within 1-2 months after freezing them, I will do it unbaked.
Can they go from freezer to oven? Or, do you need to defrost them?
Ive cooked them from frozen before and they are good but they are definitely better when you take the time to thaw them.
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I had to use cubanelle peppers! They still turned out delicious. Will definitely make again.