Prep 1 hr 30 mins
Cook 1 hr
I wish I could say I developed this recipe on my own, but truth be said it came from my son's school. Two fantastic chefs (John & Cindy) from the Western Pa. School for Blind Children gave me this, and many other recipes. It's a favorite among the kids there who love spicy foods!
- 10 large banana peppers (Anaheims are best)
- 29.58 ml butter
- 118.29 ml chopped onion
- 118.29 ml chopped celery
- 793.78 g can crushed tomatoes
- 793.78 g can tomato sauce
- 2 garlic cloves, minced
- 4.92 ml basil
- 4.92 ml oregano
- 7.39 ml salt
- 1.23 ml pepper
- 1 large egg
- 4.92 ml salt
- 1.23 ml cayenne pepper
- 4.92 ml Worcestershire sauce
- 118.29 ml grated parmesan cheese
- 453.59 g hot Italian sausage
- 453.59 g sweet Italian sausage
- 354.88 ml breadcrumbs
- Cut off tops of peppers, and remove stuff inside& seeds.
- Chop edible portions of tops; set aside.
- Bring a 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.
- Sauté 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.
- In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
- Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Fill each pepper with the meat mixture.
- Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.
The picture of this dish shows melted cheese so I put a small amount of sauce on the bottom put the peppers (I did not know these babies were so hot) on the sauce and covered with the remaining sauce and covered with 8 oz of shredded mozzarella in the last 20 minutes = YUM!!!!!!!!!
Terrific dish! I used fresh-picked banana peppers from my garden and made Italian Sausage to go in the stuffing. For the stuffing I used less bread crumbs (about 1/2 cup) and left out the egg, and I formed the left-over mixture into meatballs which I placed around the peppers and cooked in the sauce. Turned out great, I'll definitely be making this one again.
Great recipe, this one is a keeper.