If you’re searching for a crowd-pleasing appetizer or side dish that’s bursting with flavor, this Ricotta Stuffed Banana Peppers Recipe is your answer!
These vibrant, mildly spicy peppers are filled with a creamy ricotta cheese mixture, baked to golden perfection, and finished with a zesty marinara sauce.
Perfect for game days, family dinners, or any occasion that calls for a touch of comfort food with a gourmet twist.
Why You’ll Love This Ricotta Stuffed Banana Peppers Recipe
Big Flavor: Tangy and slightly spicy banana peppers taste great with the creamy, cheesy ricotta filling. It’s a perfect mix of zesty and rich.
Easy to Make: You only need a few ingredients, and the recipe is simple. It’s ready in less than an hour.
Use It Any Way: These stuffed peppers work well as a starter, side dish, or even a light main meal. They are great for both casual get-togethers and special dinners.
Make It Your Way: You can change the spice level, switch ingredients, or make it vegetarian or gluten-free to match your needs.
Everyone Will Love It: The bright colors and tasty filling make this dish a favorite with both kids and adults.
Ingredients
Banana Peppers: 8–10 medium-sized, fresh, and firm (mild or spicy, depending on preference).
Ricotta Cheese: 1 ½ cups, whole milk or part-skim for a creamy filling.
Mozzarella Cheese: 1 cup, shredded, for extra gooeyness.
Parmesan Cheese: ¼ cup, grated, for a nutty, salty kick.
Egg: 1 large, to bind the filling.
Garlic: 2 cloves, minced, for aromatic depth.
Italian Seasoning: 1 tsp, for classic Italian flavor.
Fresh Basil: 2 tbsp, chopped, for freshness.
Salt and Pepper: To taste.
Marinara Sauce: 1 ½ cups, store-bought or homemade, for serving.
Olive Oil: 1 tbsp, for drizzling.
Optional: Red pepper flakes for extra heat, breadcrumbs for a crunchy topping.
Instructions
Preheat the Oven: Turn your oven on to 375°F (190°C). Lightly coat a baking dish with olive oil.
Prepare the Peppers: Wash the banana peppers, cut off the tops, and slice them in half lengthwise. Carefully remove the seeds and insides to make space for the filling. Dry them with a paper towel.
Make the Filling: In a bowl, mix ricotta, mozzarella, Parmesan, egg, chopped garlic, Italian seasoning, basil, salt, and pepper. Stir until smooth and well mixed.
Fill the Peppers: Use a spoon to fill each pepper half with the cheese mixture. Press the filling in gently so it stays in place.
Get Ready to Bake: Place the stuffed peppers in the baking dish with the cut side facing up. Drizzle a little olive oil on top. If you like, sprinkle breadcrumbs for a crunchy top.
Bake: Put the dish in the oven and bake for 25–30 minutes, until the peppers are soft and the cheese is golden and bubbly.
Serve: Heat up some marinara sauce and spoon it over the peppers, or serve it on the side for dipping. Add fresh basil or red pepper flakes on top if you want more flavor.
Tips for Perfect Ricotta Stuffed Banana Peppers
Choose Fresh Peppers: Pick firm, bright banana peppers with no wrinkles for the best taste and texture.
Check the Heat: Banana peppers can be mild or spicy. Taste a small piece first so you know what to expect and adjust seasoning if needed.
Dry the Peppers: After cleaning, pat them dry with a paper towel to stop the filling from getting watery.
Easy Filling: Use a piping bag or cut a corner off a zip-top bag to fill the peppers neatly and evenly.
Save Time: Make the filling ahead and keep it in the fridge to speed things up later.
Variations and Substitutions
Spicy Twist: Add chopped jalapeños or a pinch of cayenne to the ricotta filling for extra heat.
Meat Lover’s Version: Mix in cooked Italian sausage, ground beef, or bacon crumbles for a heartier dish.
Vegetarian Option: Add finely chopped spinach, mushrooms, or zucchini to the filling for extra veggies.
Cheese Swap: Replace mozzarella with provolone or cheddar for a different flavor profile.
Gluten-Free: Skip the breadcrumb topping or use gluten-free breadcrumbs.
Vegan Adaptation: Use dairy-free ricotta and mozzarella alternatives, and replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Serving Suggestions
As an Appetizer: Serve with a side of marinara sauce for dipping at parties or game nights.
As a Side Dish: Pair with grilled chicken, steak, or pasta for a complete Italian-inspired meal.
As a Main Course: Double the portion and serve with a fresh green salad and crusty bread for a light dinner.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the ricotta filling and stuff the peppers up to 24 hours in advance. Store in an airtight container in the fridge until ready to bake.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Freezing
Assemble the stuffed peppers (unbaked) and freeze in a single layer on a baking sheet. Transfer to a freezer-safe bag or container for up to 2 months.
Bake from frozen at 375°F (190°C) for 35–40 minutes, adding extra marinara sauce after baking.
FAQs
Q. Can I use hot banana peppers for this recipe?
Yes! Hot banana peppers add a spicy kick. If you prefer milder flavors, choose sweet banana peppers or mix both for variety.
Q. How do I know when the peppers are done?
The peppers should be tender but not mushy, and the filling should be golden and bubbly. Test with a fork for doneness.
Q. Can I make this recipe dairy-free?
Absolutely! Use dairy-free ricotta and mozzarella substitutes, and skip the Parmesan or use a vegan alternative.
Q. What’s the best way to clean banana peppers?
Rinse under cold water, slice lengthwise, and use a spoon to scrape out seeds and membranes. Wear gloves if handling spicy peppers to avoid skin irritation.
Q. Can I grill these instead of baking?
Yes! Grill stuffed peppers on medium heat for 10–15 minutes, turning occasionally, until tender and slightly charred.
Conclusion
In conclusion, this Ricotta Stuffed Banana Peppers Recipe is a must-try for anyone who loves cheesy, flavorful dishes with a hint of spice.
Whether you’re hosting a party or enjoying a cozy family dinner, these peppers are sure to impress.
With easy prep, endless variations, and make-ahead options, this recipe is as practical as it is delicious.
Try it today and let us know how it turned out in the comments below!
Read More:- Ricotta Stuffed Cherry Peppers Recipe
Ricotta Stuffed Banana Peppers Recipe
Ingredients
- 8 large banana peppers
- 1 ½ cups ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 large egg beaten
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes optional
- Salt and black pepper to taste
- 1 ½ cups marinara sauce
- Fresh parsley or basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Get your oven heating while you prepare the ingredients.
- Cut each banana pepper in half lengthwise and gently scoop out the seeds. Sprinkle a little salt inside each one and set them aside.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, ½ cup of shredded mozzarella, one egg, minced garlic, Italian seasoning, a pinch of red pepper flakes, salt, and black pepper. Mix everything together until smooth and well combined.
- Spoon the cheese mixture into each pepper half, filling them generously. Place the stuffed peppers into a baking dish. Pour about ½ cup of marinara sauce into the bottom of the dish to keep them moist.
- Spoon the rest of the marinara sauce over the stuffed peppers. Sprinkle the remaining shredded mozzarella cheese on top. If you like, you can also add some breadcrumbs for a crunchy topping.
- Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 10 to 15 minutes, or until the cheese is melted and bubbling.
- Take the dish out of the oven and let the peppers rest for about 5 minutes. Before serving, sprinkle with fresh chopped parsley or basil for extra flavor and color.
