Banana Pepper Recipe
A versatile guide to preparing banana peppers two ways. Enjoy them baked and stuffed with savory seasoned beef and melted gouda, or quick-pickled into crisp, tangy refrigerator rings perfect for sandwiches.
Equipment
- Large baking sheet
- Medium pan
- Skillet
Ingredients
Main Ingredients
- 10 banana peppers or more as needed, depending on the size
- 1 tablespoon olive oil
- 8 ounces beef or steak finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 ounces shredded gouda cheese or use your favorite melty cheese
Instructions
Preparation
- Heat an oven to 400 degrees.
- Slice the banana peppers in half lengthwise and core them out. Set them onto a large baking sheet.
- Heat the oil in a medium pan and add the chopped steak. Season with garlic, paprika, salt and pepper. Cook about 5 minutes, or until the beef/steak is cooked to your liking.
- Spoon the seasoned beef mixture into the peppers, then top each with shredded cheese.
- Bake for 15 minutes. Alternatively, you can grill the stuffed banana peppers for 15 minutes, or broil them for 6-7 minutes, until the cheeses are nice and melty.
- Remove from heat and set onto serving plates.
- Top with chopped green onion, spicy chili flakes and hot sauce, if desired.
Notes
Texture tip: If your peppers have thick walls and you prefer a softer finish, blanch the cored halves in boiling water for 2 minutes, then drain well before stuffing.
Handling tip: Wear kitchen gloves if your peppers might be hot, and keep a small spoon nearby for scooping out seeds without tearing the shells.
Storage: Stuffed banana peppers last in the fridge for up to 5 days when stored in an airtight container.
Reheating: Reheat them in the oven or toaster oven until the filling is hot and the cheese loosens back up instead of microwaving them too long, which can make the peppers slump.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.