Prep 30 mins
Cook 1 hr 30 mins
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!
- 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
- 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.
I had to write a review since I've made this twice now and my husband absolutely loves this dish. I actually found this recipe by the same name on another site. Many reviews were submitted and was a smash hit. I learned from the reviews that 2 lbs of meat is simply too much for just 8 peppers. So I prepare this with just 1 lb of meat and I use mild Italian chicken sausage. I also cook the sausage first and try to get a few caramelized bits in there. As I cook the sausage I use a potato masher to try and "declump" the sausage. After it has cooked, I dump the sausage onto a plate covered with paper towel to soak up the olive oil and any fat before I prepare the sausage mixture. Because I use only 1 lb of sausage I cut the ingredients for the sausage mixture in half, except for the egg. Speaking of the egg, this recipe doesn't state where/when to use the egg, but it's to act as the glue for the sausage mixture. With 1 lb of meat, I was able to make 7 stuffed peppers (super stuffed and of good size) with enough left over just to plug up (just at the opening) 3 peppers that I stuffed only with fresh mozzarella cheese. I've used both anaheim and cubanelle peppers. The first time I made this recipe I boiled the peppers as instructed and last night I didn't. Near the end of the baking time, I add mozzarella on top and take the dish out after it has melted. I put crushed red peppers on the table for those who would like to add a bit more heat to their dish. You'll find that this recipe is very similar (make it extremely similar) to Sausage Stuffed Banana Peppers Stuffed Banana Peppers on this site.
This is a FANTASTIC tasting recipe! I served it with crusty bread and a green salad. It was a hit with the teenagers.