As we slowly begin creeping into fall I am faced with the reality that my gardening season is over, however there are still plenty of opportunities to enjoy the fruits of my labor! My final harvest of the year yielded an abundance of banana peppers. You too may have noticed bulk amounts of these fiery little guys popping up in your local grocery store or farmers market and at a super cheap price, which is always a bonus.
Typically the only way I like to enjoy banana peppers is on my pizza smothered in cheese and pepperoni but being surrounded by so many made me want to mix it up and try something new.
Stuffed peppers are nothing new but my version is slightly elevated yet ridiculously easy and with just four ingredients you can whip up this easy appetizer or light meal in a matter of minutes and it’s guaranteed to pack a big punch.
For my version I used hot Italian sausage because I love the spiciness it brings out in the peppers and its overall just one of my favorite proteins to use since its really affordable and insanely flavorful. I then decided to throw in some goat cheese because stuffed peppers are nothing without cheese (really everything in my opinion needs a little cheese!). The addition of the cheese cools things down a bit while also adding a great salty component that pairs really well with the heat of the peppers.
All you have to do is layer these tasty little morsels with the sausage and cheese and then pop them in the oven. I finished mine off with a little drizzle of balsamic glaze and then dove right in.
Voila! In just ten minutes you can transform banana peppers into something addictively delicious!
- 10 Banana Peppers
- 1/2 lb Hot Italian Sausage
- 1 cup Goat Cheese
- Balsamic Glaze
- Preheat oven to 400 degrees. Prepare peppers by cutting off the tops and removing the seeds. If the peppers are curled simply cut them in half. Be careful not to touch face or eyes after handling hot peppers.
- Add hot Italian sausage to cast iron skillet or non-stick pan. Cook until meat is browned.
- Stuff each pepper with layers of cooked sausage and goat cheese. Place stuffed peppers on aluminum foil covered baking sheet and bake for 10 minutes or until peppers are starting to brown.
- Let cool for 5 minutes then drizzle with balsamic glaze and enjoy!
- Hot Italian sausage can be substituted with mild sausage to reduce spiciness. Be careful not to touch face or eyes after handling hot peppers.