Description
Bright, tangy, and full of flavor, this banana pepper recipe transforms fresh peppers into a dish you’ll crave again and again. Roasted until tender and stuffed with a savory blend of rice, herbs, and feta, these peppers are the perfect balance of fresh and comforting. Whether you’re serving them at a summer gathering, prepping lunches for the week, or looking for a unique side, this recipe adapts easily to your needs. Make it vegetarian, add meat, or keep it light and plant-based—it’s endlessly customizable. With just a few pantry staples and fresh ingredients, you can turn banana peppers into the highlight of any meal.
Ingredients
Scale
- 8–10 fresh banana peppers
- 2 tbsp olive oil
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup cooked rice or breadcrumbs
- ¼ cup crumbled feta cheese
- 1 tbsp chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Wash and de-seed banana peppers carefully, removing tops and inner membranes.
- In a bowl, mix rice, feta, parsley, garlic, and seasonings.
- Stuff each pepper gently with the filling, leaving room at the top.
- Place in greased baking dish. Drizzle with olive oil and sprinkle with salt.
- Roast at 375°F (190°C) for 25–30 minutes, or until tender and lightly browned.
- Garnish with fresh parsley and a squeeze of lemon before serving.
Notes
- Try adding ground turkey or sausage for a meat version.
- You can also sauté the peppers if you don’t want to use the oven.
- For more spice, add a pinch of red pepper flakes or a bit of chopped jalapeño to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish/Main
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg