Banana Pepper
0–500 SHU — Very MildNamed for their bright yellow color and curved shape resembling a banana, banana peppers are a sweet, mild chili pepper that adds tanginess without significant heat. They're a staple at sandwich shops and a popular choice for pickling.
They're an excellent source of Vitamin C — a 100g serving provides 100% of the recommended daily allowance at only about 20 calories.
Banana peppers have a mildly tangy, slightly sweet flavor. They start bright yellow and ripen to orange or red. Their thin walls and crisp texture make them ideal for eating fresh or pickling. They measure 4–6 inches in length.
Pickled
The most popular use — pickled banana peppers are a go-to sandwich and pizza topping with excellent tang.
Fresh in Salads
Slice raw into rings for a crunchy, mild bite in green salads or grain bowls.
Stuffed
Hollow out and fill with cream cheese, tuna salad, or seasoned meat for a simple appetizer.
Sautéed
Cook with olive oil, garlic, and onion as a versatile side or pasta topper.
These two are often confused. Banana peppers are slightly sweeter and more mild; pepperoncini are slightly more bitter and have wrinkled skin. Both are typically sold pickled and can be used interchangeably in most recipes.
Fresh: refrigerate for up to 1 week. Pickled: store in the refrigerator for up to 3 months after opening. For long-term preservation, banana peppers are ideal for home pickling.