Best 8 Sauerkraut Stuffed Banana Peppers Recipes

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Sauerkraut stuffed banana peppers are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, sauerkraut stuffed banana peppers are sure to be a hit.

Here are our top 8 tried and tested recipes!

BANANA PEPPER SAUERKRAUT



Banana Pepper Sauerkraut image

Provided by Guy Fieri

Categories     condiment

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups best-quality sauerkraut, drained
1 1/2 cups jarred banana peppers, drained
1/4 cup apple cider vinegar
2 to 3 tablespoons pickled jalapeno rings
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon granulated garlic

Steps:

  • In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.

BOB'S STUFFED BANANA PEPPERS



Bob's Stuffed Banana Peppers image

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Provided by LISAPAV

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 17

8 banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

Steps:

  • Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  • Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  • Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  • Bake uncovered in preheated oven for 1 hour.

Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g

BANANA PEPPERS STUFFED WITH SAUERKRAUT



Banana Peppers Stuffed With Sauerkraut image

The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law.

Provided by FloraandMerriwether

Categories     Lunch/Snacks

Time 1h

Yield 3 Quarts

Number Of Ingredients 5

3 cups vinegar
2 cups water
2 lbs sugar
3 quarts banana peppers (hot or sweet)
sauerkraut

Steps:

  • Mix vinegar, water and sugar.
  • Boil 15 minutes.
  • Cut off stem end of peppers and seed (wear rubber gloves).
  • Stuff peppers with saurkraut and put into pint or quart jars very tightly.
  • Pour brine overtop.
  • Seal jars**.
  • **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS



Pickled Sauerkraut-Stuffed Banana Peppers image

We have been making these peppers for years, and everyone always asks for the recipe. The amounts of peppers and sauerkraut are estimates, as it depends a lot upon the size of the peppers. If you make these with hot banana peppers, be sure to wear gloves when cleaning them out!! These seem like a lot of work, but worth the reward when you have these wonderful peppers to eat all year through!

Provided by Manda

Categories     Vegetable

Time 50m

Yield 8-12 pint jars

Number Of Ingredients 8

3 lbs mild yellow banana peppers
2 (14 1/2 ounce) cans sauerkraut, drained well
1 cup sugar
3 cups white vinegar
4 teaspoons salt, divided
4 tablespoons oil, divided
8 teaspoons pickling spices, divided
8 dashes turmeric, divided

Steps:

  • Wash, cut tops off, and core out the peppers.
  • Pack each pepper with as much sauerkraut as possible.
  • Put peppers into into clean jars.
  • Have ready a solution of sugar and vinegar that has been heated to boiling.
  • Place jars in hot pan or sink of hot water.
  • In separate pot, heat plain water to boiling and pour over peppers.
  • Let stand a few minutes, then pour off water.
  • Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
  • Pour sugar and vinegar solution over peppers.
  • Seal jars, and let cool.
  • Let stand at least one week before eating.
  • Best when eaten cold, but unopened jars can be stored at room temperature.

Nutrition Facts : Calories 242.7, Fat 7.7, SaturatedFat 1, Sodium 1904.2, Carbohydrate 39.6, Fiber 8.9, Sugar 30.6, Protein 3.8

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 9

1 pound hot ground Italian Sausage, roasted and chopped fine
1/2 cup Locatelli Romano cheese
1/2 cup bread crumbs
Salt and pepper to taste
1 large egg
Olive oil to saute
4 banana peppers (Hungarian hots or mild as preferred)
1 cup marinara sauce, heated for service
Wedge dry ricotta cheese

Steps:

  • Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

STUFFED BANANA PEPPERS



Stuffed Banana Peppers image

This is a delightful change from traditional stuffed green peppers. Banana peppers and chili powder give a little kick. As a bonus, any leftovers reheat nicely in the microwave.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

8 mild banana peppers
1 pound bulk pork sausage
1/2 cup cooked rice
1/3 cup thinly sliced green onions
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 can (8 ounces) tomato sauce
1 tablespoon water
1 teaspoon chili powder, optional
1/2 cup shredded part-skim mozzarella cheese, optional

Steps:

  • Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.

Nutrition Facts :

SPICY STUFFED BANANA PEPPERS



Spicy Stuffed Banana Peppers image

Banana peppers can be very tricky: Sometimes they are hot and sometimes they are not. If you want to be on the safe side, I recommend using Bianca peppers instead, which are a more sweet type of pepper. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

6 tablespoons water
3 tablespoons uncooked red or white quinoa, rinsed
1/2 pound bulk spicy Italian sausage
1/2 pound lean ground beef (90% lean)
1/2 cup tomato sauce
2 green onions, chopped
2 garlic cloves, minced
1-1/2 teaspoons Sriracha chili sauce
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
16 mild banana peppers
2 cups reduced-sodium spicy V8 juice

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

Nutrition Facts : Calories 412 calories, Fat 22g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 965mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 13g fiber), Protein 26g protein.

JACKIE'S STUFFED HOT BANANA PEPPERS



Jackie's Stuffed Hot Banana Peppers image

A spicy mix of Italian cheeses and meats with sauce and Italian bread! So good! My friends beg me to make these peppers. You may need more or less peppers, depending on their size. I grow my own and they are average size. They freeze well, too!

Provided by Jackie

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 20

Number Of Ingredients 11

1 pound hot Italian sausage
5 cups shredded mozzarella cheese, divided
1 (24 ounce) carton ricotta cheese
1 cup diced stick pepperoni
3 eggs, lightly beaten
¼ cup freshly grated Parmesan cheese
2 tablespoons fresh flat-leaf parsley
1 teaspoon garlic powder
¼ teaspoon freshly grated nutmeg
20 hot banana peppers, tops and seeds removed, or more to taste
1 (28 ounce) jar spaghetti sauce, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool.
  • Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture.
  • Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until bubbly and fragrant, at least 1 hour.

Nutrition Facts : Calories 287.6 calories, Carbohydrate 10.9 g, Cholesterol 82.3 mg, Fat 18.5 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 742 mg, Sugar 4.9 g

Tips:

  • Select firm, ripe banana peppers for stuffing. Peppers that are too soft may break during the stuffing process.
  • To easily remove the seeds and ribs from the banana peppers, cut them in half lengthwise and use a spoon to scrape out the insides.
  • For a vegetarian version of the sauerkraut-stuffed banana peppers, omit the bacon and use vegetable broth instead of chicken broth.
  • To make the sauerkraut-stuffed banana peppers ahead of time, assemble them and bake them according to the recipe. Once they have cooled, transfer them to an airtight container and refrigerate for up to 3 days. When you're ready to serve, reheat the peppers in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Conclusion:

Sauerkraut-stuffed banana peppers are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. With their unique flavor combination of tangy sauerkraut, savory bacon, and sweet banana peppers, these stuffed peppers are sure to be a hit at your next party or gathering. So next time you're looking for something new and exciting to try, give sauerkraut-stuffed banana peppers a try – you won't be disappointed!

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