These stuffed banana peppers are filled with an Italian sausage mixture and baked in a delicious tomato sauce We get requests to make this awesome recipe for banana peppers all the time from the guys my husband works with
Prep Time
2 hrs
Dificult
Medium
Servings
8
Ingredients
Instructions
Cut off the tops of peppers. Remove ribs and seeds; rinse peppers. Chop edible portion of the 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 over medium heat. Sauté reserved chopped pepper
onion
and celery in hot butter until tender
3 to 5 minutes. Stir in crushed tomatoes
tomato sauce
and garlic. Season with 1 ½ teaspoons salt
basil
oregano
and ¼ teaspoon black pepper. Simmer uncovered for 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Meanwhile
combine Parmesan cheese
egg
Worcestershire sauce
1 remaining teaspoon salt
and remaining ¼ teaspoon black pepper in a large bowl. Mix in hot sausage
mild sausage
bread crumbs
and 1 cup tomato sauce mixture until well combined.
Fill each pepper with sausage mixture using a piping bag or sausage stuffer. Place in a 3-quart casserole dish; pour remaining tomato sauce mixture over peppers.
Bake uncovered in the preheated oven until sauce is bubbly and sausage is cooked through
about 1 hour. An instant-read thermometer inserted into the filling should read at least 160 degrees F (72 degrees C).
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