Bob's Stuffed Banana Peppers |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is an awesome recipe that I found on the internet and then again when cleaning out my recipe files a year later. Sure glad I found it! Ingredients:
8 banana peppers |
2 tablespoons butter |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1 (28 ounce) can crushed tomatoes |
1 (8 ounce) can tomato sauce |
2 garlic cloves, minced |
1 teaspoon dried basil or 1 1/2 tablespoons fresh basil, chopped |
1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped |
2 1/2 teaspoons salt, divided |
1/2 teaspoon ground black pepper, divided |
1 egg |
1 teaspoon worcestershire sauce |
1/2 cup parmesan cheese, grated |
1 lb bulk hot italian sausage |
1 lb bulk italian sausage (mild or sweet) |
1 1/2 cups breadcrumbs |
Directions:
1. Cut tops off the peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
2. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350°F.
3. Meanwhile, in a large mixing bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Please in a 3 quart casserole dish and pour remaining tomato sauce mixture over peppers.
5. Bake uncovered in preheated oven for 1 hour.
6. You can also place the stuffed peppers upright in a crockpot or slow cooker, cover with tomato sauce and cover; cook on high or low heat depending on the time available, until tomato mixture is boiling and meat is cooked through.
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