Italian Sausage Stuffed Banana Peppers | Easy Cast Iron Recipe

These Italian Sausage Stuffed Banana Peppers are loaded with spicy sausage, homemade tomato sauce and plenty of freshly shredded mozzarella, then cooked in cast iron in the Gozney pizza oven until bubbling and beautifully browned!

I started by cooking spicy Italian sausage with shallot and fresh garlic on the flat-top griddle. From there, I made a simple homemade tomato sauce, added it to a cast-iron skillet and layered in halved banana peppers, the Italian sausage mixture and plenty of low-moisture whole-milk mozzarella.

The cast iron went into the Gozney at roughly 500–550°F until the peppers were tender, the sauce was bubbling and the cheese had that golden-brown finish. I served the stuffed peppers alongside pasta with plenty of that homemade sauce.

STUFFED BANANA PEPPERS

Ingredients

* 3 banana peppers, halved lengthwise
* 1 lb spicy Italian sausage
* 1 shallot, diced
* 3 cloves garlic, minced
* 1 lb low-moisture whole-milk mozzarella, freshly shredded

Homemade Tomato Sauce

* 2 × 28 oz cans Bianco DiNapoli omatoes
* 2 Tbsp olive oil
* 1 Tbsp salt
* 1 Tbsp sugar
* ½ tsp oregano
* 1 tsp granulated garlic
* ½ tsp onion powder
* 1 tsp basil
* ½ tsp black pepper
* ½ tsp red wine vinegar
* ½ Tbsp red pepper flakes

Method

Cook the Italian sausage with the shallot and fresh garlic on a hot flat-top until the sausage is browned and cooked through.

Prepare the homemade tomato sauce and spread a generous layer in the bottom of a cast-iron skillet. Arrange the halved banana peppers over the sauce, fill them with the sausage mixture and spoon additional sauce over the top. Finish with plenty of freshly shredded mozzarella.

Cook in a 500–550°F pizza oven until the peppers are tender, the sauce is bubbling and the mozzarella is melted and deeply browned. Serve as-is or alongside your favorite pasta.

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