Recipes › Appetizer › Italian Stuffed Banana Peppers Recipe

Italian Stuffed Banana Peppers Recipe

Recipe by Pedro M. A. Neves

Italian stuffed banana peppers are a classic antipasto featuring mild, slightly sweet peppers filled with seasoned breadcrumbs, cheese, and herbs. This simple yet elegant appetizer brings authentic Italian flavors to the table with minimal ingredients and straightforward preparation. Served at room temperature, these peppers are perfect for gatherings, picnics, or as part of a mixed antipasto platter.

Ingredients

• 8 medium banana peppers (about 450 g)
• 120 g Italian breadcrumbs (pane grattugiato)
• 100 g grated Pecorino Romano cheese
• 60 ml extra virgin olive oil
• 4 cloves garlic, minced
• 30 g fresh Italian parsley, finely chopped
• 15 g fresh basil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste
• 120 ml water

Instructions

1. Preheat your oven to 190°C (375°F). Rinse the banana peppers under cold water and pat dry with paper towels.

2. Using a small sharp knife, carefully make a lengthwise slit along each pepper, starting near the stem. Gently remove seeds and white membranes, leaving the pepper walls intact. Work slowly to avoid puncturing the flesh.

3. In a medium bowl, combine breadcrumbs, Pecorino Romano, minced garlic, parsley, basil, oregano, red pepper flakes, salt, and pepper. Drizzle in 45 ml of the olive oil and mix until the filling resembles coarse sand and holds together slightly.

4. Spoon the filling mixture into each pepper cavity, packing it gently but firmly. Aim to fill each pepper generously so the filling is level with the top of the pepper.

5. Arrange the stuffed peppers in a single layer in a baking dish. Drizzle the remaining 75 ml olive oil over the peppers and around the bottom of the dish. Pour water into the bottom of the dish around (not over) the peppers.

6. Bake for 22–25 minutes until the pepper skin is lightly wrinkled and the filling is golden brown on top. The peppers should be tender but still hold their shape.

7. Remove from the oven and let cool to room temperature for 10 minutes before serving. The flavors develop as they cool slightly.

Substitutions

• Substitute Pecorino Romano with Parmigiano-Reggiano for a milder, nuttier flavor
• Use gluten-free breadcrumbs for a gluten-free version without changing the texture or taste
• Replace fresh herbs with 1 tsp each dried oregano and dried basil if fresh herbs are unavailable
• Omit cheese entirely and increase breadcrumbs to 140 g for a dairy-free option

Tips

• Choose peppers of similar size so they cook evenly and present uniformly on the plate
• Do not overstuff peppers; excess filling may fall out during cooking. Fill to just below the rim
• The peppers can be prepared up to 4 hours ahead and refrigerated before baking; add 2–3 minutes to baking time if baking from cold
• Serve at room temperature or slightly warm; reheating in a 160°C (320°F) oven for 5 minutes refreshes them without drying the filling

Stuffed banana peppers (peperoni cruschi ripieni) are a beloved Italian antipasto, particularly in Southern Italy and Campania. This rustic preparation celebrates the region's abundant summer peppers and reflects the Italian philosophy of transforming simple ingredients into flavorful, satisfying dishes that showcase quality olive oil and fresh herbs.

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