Reviewed: Oct. 12, 2005

I made this for dinner last night with a few changes. I used red bell peppers rather than the banana peppers because that's what I had on hand. I also used feta cheese instead of the parmesan and rice instead of bread crumbs. My husband didn't think he'd like it, but he really did. With the extra filling I baked it in a loaf pan and served it with the extra tomato sauce. It was very good!

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ALISSAANNE

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Reviewed: Oct. 3, 2005

The meal was awesome. My banana peppers were smaller than normal so I made the excess sausage into meatballs and cooked them on a cookie sheet. So I had the banana peppers stuffed and spagetti and meatballs with fresh baked bread. I expected the meal to have a kick but really nothing since I used sweet banana peppers. My in-laws were scared to try it because of being too spice, but after trying it, they want to cook more often for them. The meal took longer to cook than expected is the only drawback (total of 2 hours including the cook time).

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cjwags2000

Home Town: Evansville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 28, 2005

This is an excellent recipe! Someone from work gave me a whole bag of banana peppers, so I tried this recipe. My whole family loves it. I have them frozen and I have put them in the crock pot. They turn out just as good. Thanks Lisa for the recipe.

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Danette

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Reviewed: Sep. 4, 2005

This was a good stuffed pepper recipe, and I say this not being a big fan of stuffed peppers. The banana peppers give it spice which makes it more interesting. We used half the amount of meat and used a veggie sausage. That was still enough to fill a ton of peppers, as other reviewers have stated. Also we left out the bread crumbs and the filling was moist! Next time I would spice up the tomato sauce more to give it more flavor and maybe use some cheese over the peppers while they are baking. Was delicious!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Aug. 21, 2005

Excellent! My entire family loved them. My mother's garden was over-flowing with peppres, so glad I found this recipe.

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LISAK

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 15, 2005

THESE ARE DELICIOUS! DEFINATELY WORTH ALL THE WORK. I HAVE TRIED A LOT OF RECIPES FROM ALLRECIPES.COM AND THIS IS DEFINATLEY MY FAVORITE. AWESOME RECIPE!!!

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SPICEGIRL

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Reviewed: Jul. 31, 2005

Bravo! This was very good. I plan to use the tomato sauce mixture for other dishes as well. My husband loved it as well. I did have extra filling which a froze for next time.

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TRACY

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Reviewed: Jul. 31, 2005

it was good just a litle salty for me. It is definately great as an appetizer but not so much fo a main dish

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pebbles518

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Reviewed: Jul. 26, 2005

I made this recipe for my husband's birthday. I used 6 cubanella peppers, and 2 other varieties of peppers to try just for fun. All together I stuffed about 11 peppers with the filling. What a wonderful recipe! We really enjoyed it and will certainly use as one of our regular meal recipes. The sauce is terrific! My husband took some to work and the guys told him his wife is a very good cook! Thanks Lisa!!!!

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martie

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Reviewed: Apr. 21, 2005

This was mouthwatering. I only used one package of italian sausage and one can of the crushed tomatoes. This made a lot even with the one package of sausage, so I cooked what was left of the stuffing, added the other can of tomato sauce and seasoned it up to make a nice spaghetti sauce that I served on the side with pasta. It was fabulous! Thank you!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jan. 19, 2005

Very Good! Makes your belly burn after eating, but I will make again.

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MISSNMG

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Reviewed: Jan. 17, 2005

Really, really good. Plenty of stuffing mix, so I froze the remainder and will use it another time. We used cubanelles (not sure if they're the same as banana peppers) and they were great. We will definately make this again. I added a 16 oz can of tomato sauce to use up the can and a half jar of spaghetti sauce that we had left over from another dinner. I liked having the extra sauce to pour over.

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FALLFAIRY

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Manchester, Maryland, USA

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Reviewed: Oct. 5, 2004

Excellent! Very tasty and satisfying. Takes a lot of prep work but it's worth it. Thanks Bob, this one is a definite keeper! -3rd time making it and I think I would like it even more with 1/2 italian sausage & 1/2 ground beef so will try that next time.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 16, 2004

This was pretty tasty. I had plenty of the stuffing mix left so I just started stuffing the other peppers in my fridge. I used red and yellow peppers for the extra and it was good too. You can probably use this for any pepper stuffing.

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WYLISHA

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Apr. 16, 2004

Wow. Thanks for this great submission. This was outstanding. Couldn't find "banana peppers" in the produce department, so used Hungarian wax peppers which I believe is the same thing. At least they had the same general appearance and heat as banana peppers. Used turkey Italian sausage, no bread crumbs and omitted the can of tomato sauce. Also sprinkled the top with more parmesan before baking and served with a side of low-carb spaghetti. We just love it!

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Peach822

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2003

Made this with both sweet and hot banana peppers and found that the hot peppers added more flavor. Could be from my love of all things hot & spicy. Used a jerky gun to stuff the peppers which worked quite well. Great recipe!

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CAINGELIN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 12, 2003

Great recipe! Definitely worth trying. My husband loves stuffed banana peppers, and he thought these were delicious. I usually cover my peppers with sauce from a jar, but the sauce in this recipe was worth the making. However, as other reviewers have said, this recipe makes a LOT more than eight banana peppers. I made the mistake of doubling the recipe. I was able to stuff around three dozen small- to medium-sized banana peppers and another sixteen large, and I still had about a pound of stuffing mixture left over. I was wondering if the recipe was for stuffed green peppers instead of banana peppers???

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VFOREMAN

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Reviewed: Oct. 2, 2002

These peppers were pretty good. We had to all some additional seasonings to the recipe to give a little boost.

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NANSTERS

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Reviewed: Sep. 7, 2002

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 tomatoes. Also, after baking approx. 40 minutues I covered with shredded mozarella then continued baking. Before I bake this next time, I'll try cooking the sausage first and delete the grease that accumulates in the dish after baking. This, of course, will require less baking time. I'll also add some Italian Seasoning to the tomato sauce mixture. This is a keeper.

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redrock

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Reviewed: Aug. 9, 2002

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 filling. I will be making this one again!

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CHILLY CHIPPY

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Bob's Stuffed Banana Peppers

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