by Patti Estep 11 Comments
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This stuffed banana pepper dip recipe has all the flavors of a stuffed banana pepper appetizer from a fancy restaurant. However, it's made into a fun dip form making it easier to share with the group.
One of my husband's favorite restaurant appetizers is stuffed banana peppers. So when we were going to a party I thought I'd try making a dip out of the same ingredients.
What are Banana Peppers?
Banana peppers are relatively mild peppers as far as the heat index goes. However, if you are like me then you probably know that there seems to be a mystery among peppers. How many times have you had a stuffed banana pepper at a restaurant that was really hot and other times not hot at all? I find this same phenomenon with jalapeno peppers.
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However, like many vegetables or edible plants, you will find different varieties of similar plants. For example, the hot Hungarian wax pepper is often considered a banana pepper and they are a little hotter but make a great substitution for this dip.
How to Make Hot Banana Pepper Dip
For this dip, I start by charring the peppers. That gave them a nice smoky flavor.
How to Char Peppers
Hold the pepper over an open flame on the stove with tongs turning slowly until it starts to blister all over. If you don't have a gas stove you could grill the peppers instead.
Or, if you want, you can skip this step, and I'm pretty sure the dip will still taste great.
Next chop up the peppers removing the ends, ribs, and seeds. You could leave some of the ribs or seeds for a little extra heat.
Saute the peppers with onions and sausage before adding your favorite marinara sauce and cheese.
Sometimes the restaurant will give you some bread to go with the stuffed banana peppers. Everyone loves bread and it can come in handy when the peppers are really hot.
This is why I served slices of French baguette which is easy to find at the bakery section of the grocery store. And, I like the fact that bread is great for absorbing the sauce and cheese from this dish.
Other Side Serving Options
- sliced baguette or Italian bread
- tortilla scoops
- pita chips or bread wedges
- crackers
Substitutions
- Try using a different meat. Ground beef, hot Italian sausage, or even chorizo.
- Mix up the cheeses. Try fresh mozzarella, and/or adding grated Parmesan or Romano cheese.
- Switch out the marinara. Use tomato sauce, and add in some fresh basil and oregano.
It's spicy, hearty, warm, and cheesy. Great party food that will be gobbled up in no time.
More Great Hot Dip Ideas
- Pizza Party Dip
- Cheesy Chicken Chili Dip
- White Queso Dip without Velveeta
- Cheesy Spinach Dip
- Hot Corn Dip
- Buffalo Chicken Dip w/o Cream Cheese
- Hot Maryland Crab Dip
Stuffed Banana Pepper Dip
This stuffed banana pepper dip recipe is similar to stuffed banana peppers you would see in an Italian restaurant in a dip form.
4.83 from 28 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine Italian
Servings 12 servings
Calories 182 kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage
- 1 large clove garlic - grated
- 1 cup diced onions
- 5 large hot banana peppers ~ 1 cup
- 1/2 cup marinara sauce
- 3/4 cup shredded Italian cheese blend or just mozzarella cheese
Instructions
Hold peppers over a flame or place on a grill to char.
Chop peppers removing ends, rib and seeds.
Saute onions and garlic in olive oil in a large skillet and stir for about a minute.
Add sausage and brown for another minute
Add peppers and continue to saute until they are wilted.
Add marinara and mix well.
Add cheese reserving a handful (1/4 cup) for the top.
Transfer the mixture to a baking dish and top with the remaining cheese.
Place it in the oven under the broiler to melt the cheese.
Serve with baguette slices, tortilla chips, crackers, or fresh veggie sticks.
Notes
For extra heat, you can include some or all of the ribs and seeds from the peppers.
Leftovers can be kept in an airtight container in the refrigerator for a few days. Reheat it in the microwave.
Nutrition
Serving: 1gCalories: 182kcalCarbohydrates: 2gProtein: 7gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 34mgSodium: 370mgPotassium: 162mgFiber: 1gSugar: 1gVitamin A: 106IUVitamin C: 6mgCalcium: 48mgIron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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About Patti Estep
Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.
Reader Interactions
Comments
Sandi
Do you think this would freeze ok? And add the extra cheese on the top when ready to heat and serve? I have a bumper crop of sweet banana peppers and trying to find new ways to use them and I think your recipe sounds amazing!
Reply
Patti Estep
Sandi, I have never tried freezing it but I do think you could do it. I think the key would be to place the dip in an airtight container. Holding the cheese back until you reheat it is a could idea too.
Reply
Sandi
thank you so much! I may give freezing it a try! 👍
Judy
Hi Patti
Love this recipe! I put it in a crockpot to keep it warm. Usually doesn’t last long but I take it to parties this way.
Thanks again for this fantastic recipe.Reply
Patti Estep
Putting the dip in a crockpot is a great idea, Judy. Thanks for sharing!
Reply
Malerie
Hi, could you use cream cheese with this recipe?
Reply
Patti Estep
Malerie, I have never used cream cheese with this recipe. However, if I were to try it I might add about 4 ounces to the meat and peppers after they were sauteed. Then add the marinara and top with shredded Italian cheese.
Reply
Jennifer
Your directions say to sauté onions and garlic but onion is not listed in the ingredients.
Reply
Patti Estep
Ooops. It should read 1 cup of diced onions. I usually use sweet onions. Good catch Jennifer. Thanks for letting me know.
Reply
Carole West
I think you should just have your own restaurant or catering outfit because everything you make looks amazing. This would just be dinner for me so simple and I love food that I can snack on. I also like banana peppers, all peppers in general and they're great for increasing materialism. Need to add these to my planting list it's been a while since I grew this variety.
Reply
Patti Estep
Thanks Carole. We do like to eat. Sometimes that's not always a good thing. I've never grown hot banana peppers but I'm sure they are pretty easy like most others.
Reply
