' Turkey Stuffed Banana Peppers - Gregory Graham Wines

Turkey Stuffed Banana Peppers

Lisa's favorite tailgate dish!

Prep:  10 minutes
Cooking:  45 minutes

Category : Soups and Appetizers


  • 1 lb. hot Italian turkey sausage, removed from casings
  • 1 t. pepper
  • ½ cup shredded mozzarella
  • 1 T. granulated garlic
  • 2 large organic eggs
  • 1 14 oz. can fire roasted diced tomatoes
  • ½ C. panko breadcrumbs
  • 10 large hot banana peppers
  • 1 T. salt
  • ¼ cup shredded mozzarella


If you have delicate skin, please wear gloves. Don’t take your contacts out for a while or rub your eyes! Cut the top of the peppers off and make a slit from tip to top for stuffing. Mix sausage, ½ cup cheese, eggs, breadcrumbs, salt, pepper and garlic together. Evenly divide the sausage mixture among the peppers. Arrange filled peppers in a shallow baking dish. Cover with diced tomatoes and season with salt and pepper. Cover with foil and bake at 400 degrees for 45-55 minutes until filling reaches 160 degrees. Sprinkle the remaining cheese on top.  

Serve with crusty bread and Gregory Graham Syrah. It’s what I take almost everywhere I’m going. People are disappointed when I don’t show up with both!


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