Prep1 hr 30 mins
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.