Stuffed Cubanella Sweet Peppers

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Jo Ann Murphy


These are great as a side dish, appetizer, or party food. They can be served hot or at room temperature so you don't have to worry about keeping them heated. I always get lots of requests for the recipe every time I make them to take anywhere. By the way, Cubanella peppers may be called Banana peppers in some parts of the country. These are not hot peppers, even the kids like these.


★★★★★ 1 vote

6-18 depending on use
10 Min
20 Min
Pan Fry


  • 12-18
    cubanella peppers (banana peppers)
  • 2 c
    seasoned bread crumbs
  • 1/2 c
    chopped black olives
  • 1/2 c
    chopped green stuffed olives
  • 2-3
    plum tomatoes, seeded and chopped
  • 1 c
    asiago cheese, shredded or cut in small dice
  • 1/2 c
    grated romano cheese
  • 2
  • 1/4 c
    olive oil
  • ·
    additional olive oil for frying peppers



  1. Cut tops off peppers and clean out seeds and ribs.
  2. Mix all ingredients except eggs and olive oil in a large bowl.
  3. Beat the eggs with the 1/4 cup olive oil. Pour over the dry ingredients and stir. Stuff mixture into peppers.
  4. Fry peppers slowly in a large skillet in the additional olive oil over low heat turning frequently to brown all sides and cook the stuffing.

    Can be served hot or at room temperature. Enjoy !!
  5. NOTE: You can also cut them in sections and serve on toothpicks or slice in 1/4-1/2 inch rings and serve on buttery crackers for a party.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: Italian

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