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Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs Recipe

Spice up your holiday season (or any day!) with these vibrant and flavorful banana peppers stuffed with savory Vienna sausages or hot dogs! The perfect blend of sweet, spicy, and savory, these make excellent appetizers, pickle-like snacks, or unique and colorful Christmas gifts. This family recipe, originally from my ex-grandmother-in-law, combines the heat of banana peppers with rich tomato sauce and juicy sausages for a taste sensation you won't forget. The bright green peppers against the deep red sauce create a stunning presentation that's sure to impress.

Prep Time 30 mins
Cook Time 60 mins
Calories 2241.6 kcal
Protein 129g
Rating 2.3 (6 Reviews)
Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs 23

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs

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How to Make Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs

  1. Wash and dry 1 pound of banana peppers thoroughly. Carefully slice them lengthwise, removing seeds and membranes.
  2. In a large bowl, combine 1 (28 ounce) can crushed tomatoes, 1/2 cup apple cider vinegar, 1/4 cup granulated sugar, 2 tablespoons olive oil, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon red pepper flakes (or more, to taste).
  3. Stir in 1 pound Vienna sausages or hot dogs, sliced into 1-inch pieces.
  4. Carefully stuff the prepared banana peppers with the sausage mixture.
  5. Pack the stuffed peppers tightly into sterilized canning jars, leaving about 1/2 inch headspace.
  6. Ladle the remaining tomato sauce over the peppers, leaving 1/2 inch headspace.
  7. Remove any air bubbles by running a clean knife or spatula along the sides of the jars.
  8. Wipe the rims of the jars clean, place lids and rings on top, and tighten fingertip-tight.
  9. Process the jars in a boiling water bath for 15 minutes (adjust processing time based on your altitude – consult a canning guide for accurate timing).
  10. Remove jars from the canner and let them cool completely. You should hear a ‘pop’ as the jars seal.
  11. Once completely cool, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store sealed jars in a cool, dark place.

Nutrition Information (Approximate per serving)

Sodium

409 g

Sugar

1068g

Fat

163g

Carbs

102g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Canning Lunch Condiments Etc Snacks Beef Vegetables American Finger Food Holiday Event Picnic Summer Stove Top Dietary Gifts Seasonal Independence Day Northeastern United States Meat Beef Sausage Peppers Tomatoes Superbowl Taste Mood Savory To Go Equipment Number Of Servings Presentation Technique Unprocessed Freezer