Recipe by Spankie
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!
Top Review by butterflyqueen21
Made this recipe many times over 11 years of marriage to my husband. First time because a family's neighbor had to many to eat themselves. We love spicy foods and the combination of everything together is amazing! 2lbs is a lot of meat but we just put in on the sides for meatballs.
- 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 See How It's Made
- 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.
- 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.
- 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.
- 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.
- Bake uncovered in preheated oven for 1 hour.
- 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.