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    Home » Recipes » Mains

    Stuffed Banana Peppers Recipe

    Published: Jul 6, 2022 · Modified: Jun 6, 2024 by Petra Kupská | Cook Like Czechs · Leave a Comment

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    Craving something really good? Try these Czech-style stuffed sweet banana peppers with bread dumplings and sweet tomato sauce. It is a very tasty but easy recipe perfect for summer when there are a lot of peppers available both from your own garden and the farmers' market.

    Stuffed banana peppers with tomato sauce and dumplings.

    ➜ What is this stuffed peppers recipe?

    These are banana pepper pods stuffed with seasoned raw ground pork, beef, and cooked rice. Once filled, they are roasted in the oven until their surface turns lightly golden. Whilst the peppers are baking, it’s time to make a simple yet delicious tomato sauce that serves as an excellent accompaniment to the meal.

    Fun fact: The recipe originally comes from the Czech Republic, where it is called "plněné papriky". Literally translated, that means stuffed peppers!

    MY TIP: Try Haluski, fried cabbage and noodles (a dish that tastes fantastic!)

    ➜ What exactly are banana peppers?

    Banana pepper is a medium-sized mild pepper with a spicy, somewhat sweet but not hot flavor. Yellow wax peppers or banana chilies are other names for them. Wondering what to do with banana peppers? They're ubiquitous on pizza, in summer salads, sandwiches, or stuffed with a meaty mixture or cheese.

    ➜ Ingredients

    Stuffed banana peppers ingredients with captions.

    For ground pork and beef with rice stuffed peppers, you will need:

    • Fresh banana peppers; bright yellow summer peppers, these are the large straight-shaped ones with thin skin and sweet flesh, not hot
    • Yellow onion
    • Garlic; freshly crushed or minced garlic cloves add excellent flavor
    • Ground pork and beef; both types of meat are used to stuff the peppers, beef alone would be too dry
    • Eggs; hold the pepper stuffing together
    • Salt
    • Ground pepper
    • Cooked rice; acts as a "sticky" agent. Be sure to cook the rice in advance; it is generally used cold in the stuffing. Use any rice you have available; however, go for starchy sticky rice if you can.
    • Dry bread crumbs; they will bind the stuffing better, making it denser
    • Hot water; for pouring when roasting the peppers; optionally broth for more taste
    • Lard or butter; to grease the baking sheet

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with photos

    STEP 1: Make the stuffing: Cook the rice and let it cool completely. Peel and finely chop the onion. Crush the peeled garlic. Put both types of minced meat, eggs, and breadcrumb in a large mixing bowl. Add the cooled rice, garlic, salt, and pepper. Using your hand, quickly and thoroughly work all ingredients into a meat mixture.

    Making stuffing for peppers.
    Finished stuffing for banana peppers.

    STEP 2: Wash the peppers, cut off the top with the stem and scrape out the seeds from inside the pods.

    Cleaning banana peppers.

    STEP 3: Fill the prepared pepper pods with the mixture. This is best done with a long-handled spoon. Press the stuffing slightly.

    Stuffing banana peppers.

    TIP: If you have leftover meat stuffing and you don't have peppers anymore, make it into a roll and bake it with the peppers in a baking dish.

    STEP 4: Grease a baking dish with a tablespoon of lard and put the filled pepper pods in it. Pour a cup of water over them.

    Stuffed peppers in a baking dish.

    STEP 5: Roast the peppers in a preheated oven at 356°F/180 °C (lower and upper heating) for about 50 minutes. During this time, the tops of the banana peppers turn slightly golden. Pour a cup of water or stock over the peppers; baste the peppers with the stock about twice during cooking.

    Roasted banana peppers.

    TIP: While the peppers are roasting, make this tomato sauce.

    Quick fix: If you don't want to make extra tomato sauce from scratch, use any ready-made sweet tomato sauce for pasta, e. g., marinara sauce.

    ➜ Side dishes

    The best accompaniment to stuffed peppers is Czech bread dumplings or steamed rice.

    Serve by arranging the side dish to the edge of a plate, then pour in the tomato sauce and sit roasted stuffed pepper in it.

    ➜ Storage

    • In the fridge: Let the stuffed peppers cool completely and store them in the refrigerator, where they will keep for up to five days.
    • Freeze: Stuffed peppers are a freezer-friendly meal. Let them cool completely, then place them in a plastic bag in the freezer for 20 minutes. Then transfer them to an airtight container and return them to the freezer, where they will keep for up to five months. This way the peppers will freeze separately, they won't stick together.
    • Reheat: Heat the stuffed peppers up covered in a microwave or defrost them in the oven.

    More tasty recipes:

    • Red pepper cheese spread
    • Hungarian Lecho
    • Pickled sausages (Czech Utopenci)
    • Creamed green beans

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Stuffed banana peppers recipe.

    Stuffed Banana Peppers Recipe

    Author: Petra Kupská | Cook Like Czechs
    Craving something delicious? Try these Czech-style stuffed sweet banana peppers with bread dumplings and sweet tomato sauce. This tasty yet easy recipe is perfect for summer when peppers are plentiful, whether from your garden or the farmers' market.
    Prevent your screen from going dark
    Print recipe
    Prep Time: 20 minutes mins
    Cook Time: 50 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Servings: 7

    Tap or hover to scale

    Ingredients 

    • 7 banana peppers cleaned
    • 1 medium onion peeled and chopped
    • 2 cloves garlic peeled and finely minced
    • 5 ounces ground beef
    • 5 ounces ground pork
    • 3 eggs
    • 1 ½ teaspoons salt
    • ½ teaspoon ground black pepper
    • ⅔ cup rice
    • ⅓ cup dry breadcrumb
    • 1 cup water for pouring in a baking dish
    • 1 Tablespoon lard or unsalted butter, to grease a baking dish

    Instructions 

    • Make the stuffing: Cook ⅔ cup rice and let it cool completely. Peel and finely chop 1 medium onion. Peel 2 cloves garlic and mince finely. In a large mixing bowl, combine 5 ounces ground beef and 5 ounces ground pork, 3 eggs, and ⅓ cup dry breadcrumb. Add the cooled rice, onions, and garlic. Season with 1 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix all the ingredients quickly and thoroughly until combined.
    • Wash 7 banana peppers, cut off the top with the stem and scrape out the seeds from inside the pods.
    • Fill the prepared pepper pods with the meaty mixture. This is best done with a long-handled spoon. Press the stuffing slightly.
    • Grease a baking dish with 1 Tablespoon lard and put the filled pepper pods in it. Pour 1 cup water over them.
    • Roast the peppers in a preheated oven at 360 °F (lower and upper heating) for about 40 minutes. During this time, the tops of the banana peppers turn slightly golden. Pour a cup of water or stock over the peppers; baste the peppers with the stock about twice during cooking.
    • While the peppers are roasting, make tomato sauce.

    Notes

    • Serve about 3-4 slices of bread dumplings and one ladle of tomato sauce with one stuffed pepper.
    • Best sides: The best accompaniment to stuffed peppers is Czech bread dumplings or steamed rice.
    • If you have leftover meat stuffing and you don't have peppers anymore, make it into a roll and bake it with the peppers in a baking dish.
    • Quick fix: If you don't want to make extra tomato sauce from scratch, use any ready-made sweet tomato sauce for pasta, e. g., marinara sauce.

    Nutritional estimate pro serving

    Calories: 210kcal | Carbohydrates: 13g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 276mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg
    Servings: 7
    Calories pro serving: 210
    Course: Main Course
    Cuisine: Czech
    Keyword: Ground meat recipes, Vegetable Recipes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    Hi there, I am Petra, born and raised in the Czech Republic, a self-taught home cook with over 20 years of experience. I am on a mission to keep Czech culinary heritage alive by sharing cherished recipes & stories with nostalgic hearts worldwide.

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