Mediterranean Stuffed Banana Peppers    

Tender red banana peppers filled with roasted potatoes, briny olives, and herbs—baked in a rich tomato sauce until perfectly soft and flavorful. A cozy, rustic dish full of Mediterranean soul!

 

Ingredients

• 4 large red banana peppers
• 2 cups diced golden potatoes
• 3/4 cup chopped Kalamata or black olives
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups tomato sauce
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

 

Directions

Preheat & Prep: Preheat oven to 375°F (190°C). Slice peppers lengthwise and remove seeds.

Roast Potatoes: Toss potatoes with olive oil, salt, and pepper. Roast at 375°F for 15–20 minutes until slightly golden.

Make Sauce: In a skillet, sauté onion and garlic. Add tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes.

Stuff Peppers: In a bowl, combine roasted potatoes and olives. Stuff mixture into banana peppers.

Bake: Pour tomato sauce into baking dish, arrange stuffed peppers on top, cover with foil, and bake for 25–30 minutes.

Finish: Garnish with chopped parsley before serving!

 

Prep Time: 20 minutes

  Cook Time: 30 minutes

  Servings: 4

  Calories: ~340 kcal per serving