thepioneerwoman5.0
Stuffed Banana Peppers
These breadcrumb-topped stuffed banana peppers are an easy dinner recipe. They're filled with sausage, cream cheese, and pimentos, and baked in a pool of marinara.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●skillet
- ●wooden spoon
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 400°F.
2
In a small bowl, combine the panko, parmesan, and 1 teaspoon of the oil.
3
In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring frequently, until translucent, 3 to ⏱️ 5 minutes. Stir in the garlic, and cook until fragrant, about ⏱️ 1 minute. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, 3 to ⏱️ 5 minutes. Drain off the fat.
4
Reduce the heat to low and add the pimentos and cream cheese, stirring until the cream cheese is melted and the mixture is well combined. Remove from the heat. Fold 1 cup of the fontina and 3 tablespoons of the parsley into the sausage mixture.
5
Spread the marinara in a large baking dish. Divide the sausage mixture among the pepper halves (about ¼ cup each). Place the peppers in the baking dish and sprinkle with the remaining ½ cup of fontina, then sprinkle with the panko mixture.
6
Bake the peppers until bubbly and golden brown, 20 to ⏱️ 25 minutes. Sprinkle with the remaining 1 tablespoon parsley before serving.
Nutrition Facts
calories
752 Calories
fat Content
59 g
fiber Content
6 g
sugar Content
12 g
sodium Content
1647 mg
protein Content
34 g
trans Fat Content
0 g
cholesterol Content
162 mg
carbohydrate Content
17 g
saturated Fat Content
25 g
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