Stuffed Banana Peppers Recipe

Banana peppers: Mildly spicy peppers that are perfect for stuffing.

Ground beef: Provides a rich and savory base for the stuffing.

Shredded mozzarella cheese: Adds a creamy and melty topping to the stuffed peppers.

Cooked rice: Helps to bind the stuffing together and adds texture.

Garlic powder: Enhances the flavor of the stuffing with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the stuffing.

Salt: Essential for seasoning the stuffing.

Black pepper: Adds a touch of heat and depth to the stuffing.

When preparing the banana peppers for stuffing, consider blanching them in boiling water for about 2-3 minutes before removing the seeds. This will make them more pliable and easier to stuff without tearing. Additionally, it will help to slightly soften the peppers, ensuring they cook evenly in the oven.

• banana peppers - Substitute with poblano peppers: Poblano peppers have a similar shape and mild heat level, making them a good alternative for stuffing.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be used to reduce the fat content of the dish.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese provides a similar melt and flavor profile, though it is slightly sharper.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can add a different texture and nutritional boost to the stuffing.

• garlic powder - Substitute with minced fresh garlic: Fresh garlic offers a more robust flavor and can be used in slightly smaller quantities.

• onion powder - Substitute with finely chopped onions: Fresh onions provide a more intense flavor and a bit of texture to the stuffing.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but offers a slightly different flavor profile that can add a unique twist to the dish.

• Allow the stuffed banana peppers to cool completely after baking. This prevents condensation, which can make the peppers soggy.
• Place the cooled peppers in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the ground beef filling fresh and the banana peppers crisp.
• For longer storage, wrap each stuffed pepper individually in plastic wrap or aluminum foil. This ensures they maintain their shape and flavor.
• Place the wrapped peppers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. This method preserves the mozzarella cheese topping and the integrity of the stuffed peppers.
• To reheat, thaw the peppers in the refrigerator overnight. This gradual thawing helps maintain texture.
• Preheat your oven to 350°F (175°C). Place the thawed peppers in a baking dish and cover with foil to prevent drying out.
• Bake for 20-25 minutes or until heated through. Remove the foil in the last 5 minutes to re-melt the cheese topping.
• Alternatively, reheat in the microwave on medium power for 2-3 minutes per pepper. This method is quicker but may result in a softer texture.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed banana peppers in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes, or until heated through.

• For a quicker method, use a microwave. Place the stuffed banana peppers on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, try reheating in an air fryer. Preheat the air fryer to 350°F (175°C). Place the stuffed banana peppers in the basket, making sure they don't overlap. Heat for 5-7 minutes, or until warmed through and slightly crispy.

• For stovetop reheating, use a skillet over medium heat. Add a splash of olive oil or a bit of butter to the pan. Place the stuffed banana peppers in the skillet, cover with a lid, and heat for about 10 minutes, turning occasionally to ensure even heating.

• Oven: Used to bake the stuffed banana peppers at a consistent temperature of 375°F (190°C).

• Knife: Essential for cutting the tops off the banana peppers and removing the seeds.

• Mixing bowl: Needed to combine the ground beef, cooked rice, garlic powder, onion powder, salt, and black pepper.

• Baking dish: Used to place the stuffed banana peppers in for baking.

• Measuring spoons: Necessary for accurately measuring the garlic powder, onion powder, salt, and black pepper.

• Cutting board: Provides a safe surface for cutting the banana peppers.

• Spoon: Useful for stuffing the banana peppers with the beef mixture.

• Cheese grater: If you need to shred the mozzarella cheese yourself.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare the filling in advance: Mix the ground beef, cooked rice, and spices the night before and store in the fridge.

Use pre-cooked rice: Save time by using microwaveable rice or leftover rice from a previous meal.

Preheat the oven early: Turn on the oven before you start prepping to ensure it's ready when you are.

Cut peppers efficiently: Use a small paring knife to quickly remove the tops and seeds from the banana peppers.

Shred cheese beforehand: Shred the mozzarella cheese in advance and store it in an airtight container.