8 banana peppers
2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
2 1/.2 TSR. salt, divided
1/2 TSR. ground black pepper, divided
1 TSR. Worcestershire sauce
1/2 c. grated Parmesan cheese
1 lb. hot Italian sausage
1 lb. mild Italian sausage
1 1/2 c. bread crumbs
Cut off tops of peppers and remove ribs and seeds. Chops 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.
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 bas9il, oregano, 1 1/2 tsps. salt and 1/3 tsp. pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F ( 175 degrees C).
Meanwhile, in a large mixing bowl, combine egg, 1 tsp. pepper, Worchestershire sauce and Parmesan cheese. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomatoe sauce mixture.
Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish and pour remaining tomato sauce mixture over pepper.
Bake uncovered in preheated oven for 1 hour.