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4 min read

Sweet Banana Peppers… an interesting variety of pepper that not many people have heard of!


Did you know?

  • They are a mild, medium-sized chili pepper with a tangy, slightly sweet taste.
  • They are typically bright yellow, but mature to green, red, or orange.
  • They received their name because of their resemblance to actual bananas. Their yellowish color and shape strongly resemble bananas when they are ripe on the plant.
  • A 100g of banana peppers has all the vitamin C you need in one day, and they also have a significant amount of vitamin B6 & are high in fibre.


Fun Fact: If you compare them to the mildest jalapeno pepper, it is 5 times milder, if offering any heat at all.


Where to store them?

Place the peppers in a plastic bag and keep them in your refrigerator vegetable drawer. Fresh banana peppers should last 2-3 weeks if stored properly. It’s best to keep your peppers whole until ready to use.


How to Use Them?

They are commonly enjoyed raw or pickled and often on pizza, in Greek salads, on sandwiches, or stuffed with meat and/or cheese.




Quick and Easy Refrigerator Pickled Banana Peppers

Created by: Jo-Anna Rooney These are super simple to make and so tasty!



3 cups sliced banana peppers (most seeds removed)

1 3/4 cup white vinegar

1 cup water

1 TBSP pickling salt

1 TBSP sugar


Preparing the Peppers:

1. Remove the stems, seeds and inner membranes of the peppers. I didn’t remove all the seeds, just as many as I could. If you like your peppers really spicy, consider leaving them in.

2. Slice the peppers into 1/4 inch slices.

Making the pickling brine:

1. In a saucepan mix together the vinegar, water, pickling salt and sugar.

2. Boil for about 1 minute.

3. Remove from heat.

Putting it all together:

1. In your clean jars, add the slices of pepper.

2. Pour the hot brine over the peppers.

3. Gently tap the bottom of your jars on the counter to remove any bubbles and to allow the peppers to settle.

4. Top up with brine, leaving about 1/2 inch of air space in the jar.

5. Clean the rim of the jar and add your lid.

6. Refrigerate and let sit for at least 3 – 5 days.

7. These pickled peppers will last for months.


Stuffed Banana Peppers

Created by: Laura

A delicious appetizer for your weekend party! These stuffed peppers are like jalapeno poppers without the heat!



8 ounces cream cheese softened

1 1/2 cups shredded cheddar or your favorite cheese

2 tsp horseradish use one tsp, taste, add 2nd if desired

1 TBSP milk

1 lb banana peppers (be sure to get mild peppers)

1/3 cup grated parmesan cheese


1. Preheat the oven to 375°.

2. Using a hand mixer beat the cream cheese, shredded cheese and 1 tsp of the horseradish. Taste, then add the second tsp if desired.

3. Beat in the TBSP of milk.

4. Clean the peppers by washing and patting them dry, slice them from stem end to the tip.

5. Use a spoon to scrape out the pith and the seeds.

6. Lay them on a baking sheet lined with parchment paper.

7. Divide the filling between the pepper halves.

8. Sprinkle with the parmesan cheese.

9. Bake in the preheated oven for 12-15 minutes.

10. They're done when the cheese is melted and the peppers are fork tender.


Italian Sausage Stuffed Banana Peppers

Created by: Meaghan @ 4 Sons R Us

Like stuffed pasta shells, but skip the pasta and use your peppers! A delicious light summer meal, serve with salad, rice, french fries or roasted vegetables!



1 lb ground Italian sausage mild

1/3 cup shredded mozzarella cheese

1/4 cup Parmesan romano cheese blend

1 heaping TBSP minced garlic 1

2 banana peppers sweet or spicy variety


1. Using a sharp paring knife, slice the tops of the peppers. Scoop out the seeds, and discard. Rinse the prepared peppers and pat dry. Set aside.

2. To a medium mixing bowl add the meat, cheeses, and garlic. Stir together until evenly combined.

3. Stuff the meat mixture evenly into all the hollowed and washed peppers.

4. Place the stuffed banana peppers on a parchment covered baking sheet.

5. Bake them for 30 minutes at 350°.

6. Serve them warm with a drizzle of warm marinara sauce.


Fresh Salsa

Created by: Debra Ronca

Love chips and salsa? Why not try banana pepper salsa? Omit the jalapeño to adapt the recipe for children or others who don't like spicy heat.



2 ripe tomatoes, chopped

4 banana peppers, chopped

1/2 red onion, chopped

1 jalapeño or Serrano pepper, very thinly sliced (optional)

1 garlic clove, minced or grated on a rasp grater

1/4 cup chopped cilantro

Juice of two limes

Salt to taste


1. Combine the ingredients together; taste and adjust for salt. Serve immediately or within a day or two with your favourite chips.



Recipes are curated by Lauren

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