Stuffed Banana Peppers

Stuffed banana peppers are one of those dishes that feel timeless. Mild heat, tender peppers, and a simple filling come together into something warm and satisfying. This is everyday cooking uncomplicated, comforting, and made to be shared.

Olivia

Stuffed Banana Peppers

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Vegetarian stuffed banana peppers made with rice, tomato, and herbs. A simple, comforting Let’s Veg recipe perfect for easy family meals.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Italian

Calories: 115

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 6–8 banana peppers
• 1 cup cooked rice white or brown
• ½ cup canned crushed tomatoes or tomato sauce
• ½ cup shredded mozzarella or mild cheese optional
• ¼ cup grated Parmesan optional
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt to taste
• Black pepper to taste

Cooking Instructions

 

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Slice a small opening lengthwise in each banana pepper and remove seeds carefully.
3. Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until soft.
4. Add garlic and cook for 30 seconds.
5. Stir in cooked rice, crushed tomatoes, oregano, basil, salt, and pepper. Remove from heat.
6. Fill each pepper with the rice mixture and place in the baking dish.
7. Cover loosely with foil and bake for 20 minutes.
8. Uncover, sprinkle cheese on top if using, and bake another 5–10 minutes until peppers are tender.
9. Let rest for 5 minutes before serving.

Nutrition

Calories: 115kcalCarbohydrates: 13gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 112mgPotassium: 73mgFiber: 1gSugar: 0.3gVitamin A: 106IUVitamin C: 13mgCalcium: 67mgIron: 0.3mg

Notes

Make it vegan by skipping the cheese

Add lentils or chickpeas for extra protein

Serve with a simple salad or crusty bread

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