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Sausage Stuffed Banana Peppers
These sausage stuffed banana peppers are the perfect appetizer. They only take 4 simple ingredients to make and they are a great way to get the idea of a jalapeno popper without the heat.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings:
12
Servings
Author:
Carlee
Ingredients
12
large banana peppers
1
pound
bulk sausage
8
ounces
cream cheese
1
teaspoon
garlic salt
US Customary
-
Metric
Instructions
Preheat oven to 375°F.
Brown sausage in a large skillet over medium heat and drain the grease.
While the sausage is browning, clean the banana peppers and cut them in half lengthwise. Cut them so they will lay flat on a baking tray.
Remove the ribs and seeds from the halved peppers.
Stir the cream cheese and garlic salt in with the sausage.
Spoon the sausage and cream cheese mixture into the prepared peppers. Arrange the filled peppers on a rimmed baking sheet.
When all of the peppers are stuffed, bake for 25-30 minutes or until the peppers reach your desired level of softness.
Allow to cool for about 5 minutes before digging in.
Notes
These peppers are also great on a pellet grill. We leave them on the tray to make it easy, and cook them at 350F for about 30 minutes.
Nutrition
Serving:
2
stuffed pepper halves
|
Calories:
187
kcal
|
Carbohydrates:
2
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
42
mg
|
Sodium:
504
mg
|
Sugar:
2
g
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