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Ingredients Jump to Instructions ↓

  1. 8 banana peppers

  2. 2 tablespoons butter

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped celery

  5. 1 (28 ounce) can crushed tomatoes

  6. 1 (8 ounce) can tomato sauce

  7. 2 cloves garlic, minced

  8. 1 teaspoon dried basil

  9. 1 teaspoon dried oregano

  10. 2 1/2 teaspoons salt, divided

  11. 1/2 teaspoon ground black pepper, divided

  12. 1 egg

  13. 1 teaspoon Worcestershire sauce

  14. 1/2 cup grated Parmesan cheese

  15. 1 pound hot Italian sausage

  16. 1 pound mild Italian sausage

  17. 1 1/2 cups bread crumbs

Instructions Jump to Ingredients ↑

  1. Cut off tops of 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 degrees F (175 degrees C).

  3. Meanwhile, in a large mixing bowl, combine egg, 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. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.

  5. Bake uncovered in preheated oven for 1 hour.

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