Stuffed banana peppers are one of those recipes that look a little fancy but are actually very low-effort. I started making them when I needed something that could work as either a light dinner or a party plate without buying a ton of ingredients. A handful of peppers, a small piece of beef, and some cheese turn into a tray of food that disappears fast.
What I like most about this recipe is how flexible it is. If you’re watching your budget, you can stretch a modest amount of chopped steak or ground beef into 10 servings by letting the peppers do most of the work. The peppers soften in the oven, the cheese gets bubbly, and you end up with something that feels satisfying without being heavy. It’s also a good “clean out the fridge” dish—extra herbs, a bit of onion, or leftover cooked grains can all find a home here.
If you’re just getting into cooking, stuffed banana peppers are a helpful skill-builder. You’ll practice basic knife work, sautéing, and roasting, but nothing is fussy or precise. The steps are straightforward, and you can easily taste and adjust as you go. Once you’ve tried this version, you can tweak the filling to match whatever you have on hand and what your family likes.
Let’s Make Stuffed Banana Peppers
Your Ingredient Checklist
- 10 banana peppers (or more as needed, depending on the size)
- 1 tablespoon olive oil
- 8 ounces beef or steak, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 4 ounces shredded gouda cheese (or your favorite melty cheese)
- Optional for serving: chopped green onion, spicy chili flakes, hot sauce
Bringing the Story to Your Kitchen: The Method
- Preheat the oven. Set your oven to 400°F (200°C). Give it time to fully preheat so the peppers cook evenly and the cheese melts properly.
- Prep the peppers. Slice each banana pepper in half lengthwise. Use a small spoon or your fingers to remove the seeds and membranes. Arrange the pepper halves on a large baking sheet, cut side up. If they wobble, tuck a small piece of foil underneath to keep them stable.
- Cook the beef. Heat the olive oil in a medium pan over medium-high heat. Add the finely chopped beef or steak, then sprinkle in the garlic powder, paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the meat is browned and cooked through. There should be no visible pink left and most of the liquid should be gone. Taste and adjust seasoning if needed.
- Fill the peppers. Spoon the hot, seasoned beef mixture into each pepper half, pressing it in gently so it stays in place. Aim to distribute the filling evenly so every pepper gets a good amount.
- Add the cheese. Top each stuffed pepper with shredded gouda. A light but full covering is ideal; you want the peppers mostly covered so the cheese can melt into the filling.
- Bake the peppers. Transfer the baking sheet to the oven and bake for about 15 minutes. The peppers should soften slightly and the cheese should be fully melted and starting to bubble. If the cheese is browning too quickly, move the tray to a lower rack.
- Alternative cooking options. Instead of baking, you can grill the stuffed peppers over medium heat for about 15 minutes with the lid closed, or place them under the broiler for 6–7 minutes. Watch closely when broiling so the cheese doesn’t burn.
- Finish and serve. Remove the peppers from the heat and let them sit for a couple of minutes to firm up slightly—this makes them easier to pick up. Transfer to a serving plate and top with chopped green onion, chili flakes, and a drizzle of hot sauce if you like extra heat. Serve warm.
Choosing the right banana peppers (and what to do if yours are huge or tiny)
For this recipe, medium banana peppers are the easiest to work with. They’re long enough to hold a decent amount of filling but not so big that they turn into a full heavy meal. When buying, look for peppers that are firm, glossy, and free of soft spots. Slight curves are fine as long as you can still slice them lengthwise and lay them fairly flat. If your peppers are very large, you can either add a bit more meat or tuck in a spoonful of cooked rice, quinoa, or beans to stretch the filling cheaply. If they’re tiny, treat them like bite-size appetizers: use less filling per half and plan on more peppers per person. You can also leave some smaller ones whole and stuff from the top if slicing them open makes them too flimsy.
Chopped steak vs. ground beef: does it actually matter here?
Both chopped steak and ground beef work well, so use what fits your budget and what you already have. Chopped steak gives you a slightly chewier, more defined texture, which feels a bit more “steakhouse-style.” Ground beef is usually cheaper and easier to brown evenly. If you use ground beef, aim for something around 85–90% lean so you get good flavor without a greasy pan. With chopped steak, take a minute to cut it into very small pieces so it cooks quickly and sits neatly in the peppers. If you’re stretching a small amount of meat, ground beef mixes more easily with add-ins like lentils or grains.
Oven, grill, or broiler: which method makes the best stuffed peppers?
All three methods work, but they give slightly different results. The oven is the most forgiving and even. It softens the peppers nicely and melts the cheese without much risk of burning, so it’s ideal if you’re multitasking. The grill adds a bit of smoky flavor and can lightly char the edges of the peppers, which is great if you enjoy that roasted taste. Just be sure to place the peppers over medium heat and close the lid so they cook through before the bottoms scorch. The broiler is the fastest option; it’s handy when you’re short on time. However, you need to watch closely because the cheese can go from perfectly browned to burnt in under a minute. For budget-friendly cooking, the oven is easiest to control and usually avoids wasted ingredients from overcooking.
Easy ways to spice these up if your banana peppers aren’t very hot
Banana peppers can be quite mild, so you may want extra heat. The simplest budget-friendly option is adding dried spices directly to the meat: a pinch of cayenne, red pepper flakes, or chipotle powder goes a long way. You can also stir a spoonful of your favorite hot sauce into the cooked beef before stuffing the peppers. If you have fresh chiles on hand, finely chop a small jalapeño or serrano and cook it with the meat for a more pronounced kick. Another easy trick is to sprinkle chili flakes on top right after baking, so people can see and taste the heat. Start small with any spice increase; you can always add more at the table with extra hot sauce.
Frequent Asked Questions:
Can I prepare stuffed banana peppers ahead of time and cook them later?
Yes, you can assemble the peppers ahead to save time when you’re busy. Cook and season the meat, let it cool slightly, then stuff the peppers and top with cheese. Cover the tray tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the peppers sit at room temperature for about 15 minutes so they don’t go from very cold to very hot too quickly. You may need to add 3–5 extra minutes of baking time since you’re starting from chilled. This approach helps you avoid last-minute stress and reduces the chance of overcooking the meat.
What can I do if my peppers release a lot of liquid while baking?
Some peppers naturally hold more moisture and can release it during baking, leaving a bit of liquid on the tray. To manage this, you can pre-bake the empty pepper halves for 5–7 minutes before stuffing them, which helps drive off some water. Another option is to slightly tilt the tray halfway through baking to spoon off excess liquid. Avoid overfilling the peppers with very wet ingredients, since that can add to the problem. Even if some liquid collects, the peppers and filling are still fine to eat—just use tongs or a slotted spatula to lift them so extra moisture stays on the pan.
How can I make this recipe lighter but still filling?
If you’d like a lighter version without losing satisfaction, there are a few easy tweaks. Swap half of the beef for cooked lentils, finely chopped mushrooms, or riced cauliflower; cook them together so they pick up the same seasonings. You can also use a reduced-fat melty cheese and slightly decrease the total amount, focusing on a thin, even layer instead of a heavy mound. Be sure to taste the filling and adjust salt and spices, since lighter ingredients can dilute flavor. Adding a fresh topping—like chopped tomatoes, herbs, or a squeeze of lemon—right before serving also makes the dish feel brighter while keeping it budget-friendly.
Stuffed Banana Peppers
Equipment
- baking sheet
- Skillet
- spatula
Ingredients
- 10 banana peppers halved lengthwise and cored (use more if peppers are small)
- 1 tablespoon olive oil
- 8 ounces beef or steak finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
- 4 ounces shredded Gouda cheese or other melty cheese
- chopped green onion optional, for garnish
- spicy chili flakes optional, for garnish
- hot sauce optional, to serve
Instructions
Oven
- Preheat the oven to 400°F (200°C). Slice each banana pepper lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up on a large baking sheet.
Beef
- Warm the olive oil in a medium skillet over medium-high heat. Add the finely chopped beef and season with garlic powder, paprika, salt and black pepper. Cook about 5 minutes, stirring and breaking the meat into small pieces, until it is browned and cooked through.
Stuff
- Fill each pepper half with the seasoned beef, pressing the mixture in so the peppers are well filled. Sprinkle shredded Gouda evenly over the top of each stuffed pepper.
- Bake the filled peppers in the preheated oven for 15 minutes. Alternatively, grill them over medium heat for about 15 minutes or broil 6–7 minutes, watching closely, until the cheese has melted and the peppers are tender.
Plate
- Carefully remove the peppers from the oven or grill and transfer to serving plates.
Serve
- Garnish with chopped green onion and a sprinkle of chili flakes, and add hot sauce to taste if desired. Serve warm as a main course, side, or appetizer.