Ingredients: |
Ingredients: 8 banana peppers
2 T butter
½ c chopped onion
½ c chopped celery
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
2 minced garlic cloves
1 t dried basil
1 t dried oregano
2½ t salt, divided
½ t ground black pepper, divided
1 egg
1 t Worcestershire sauce
½ c grated Parmesan cheese
1 lb hot Italian sausage
1 lb mild Italian sausage
1½ c bread crumbs
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Directions: |
Directions:Cut off tops of peppers and remove ribs and seeds. Chop edible portions of tops and set aside. Bring a large pot of salted water to a boil. Add pepper, reduce heat, and simmer until tender, but still firm, about 5 minutes. Drain and set aside. (I don't do this part, I just cook them from the raw state.) Heat butter in a medium skillet. Saute reserved chopped pepper, onion, and celery until tender--3-5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1½ t salt and ¼ t pepper. Simmer uncovered for 10 minutes. Preheat oven to 350º. Meanwhile, in a large mixing bowl, combine egg, 1 t salt, ¼ t pepper, Worcestershire sauce, and Parmesan. Mix in hot sausage, mild sausage, bread crumbs, and 1 cup of the tomato sauce mixture. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in 3 quart casserole dish and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour. |
Personal
Notes: |
Personal
Notes: Daddy loved banana peppers--the hotter the better. I love them, too, but not as hot. I love to grow them each year and stuff them. I hate cooked bell peppers, but these are so good!
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This recipe for Stuffed Banana Peppers is from