Stuffed Banana Peppers

This is a fabulous recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce.

Ingredients

• 8 banana peppers
• 2 tablespoons butter
• ½ cup chopped onion
• ½ cup chopped celery
• 1 (28-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 ½ teaspoons salt, divided
• ½ teaspoon ground black pepper, divided
• 1 egg
• 1 teaspoon Worcestershire sauce
• ½ cup grated Parmesan cheese
• 1 pound hot Italian sausage
• 1 pound mild Italian sausage
• 1 ½ cups bread crumbs

Directions

Prepare the Peppers

1. Cut and Clean Peppers:
   Cut off the tops of the banana peppers and remove the ribs and seeds. Chop the edible portions of the tops and set them aside.
2. Boil Peppers:
   Bring a large pot of salted water to a boil. Add the peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.

Make the Sauce

1. Sauté Vegetables:
   Heat the butter in a medium skillet over medium heat. Sauté the reserved chopped pepper tops, onion, and celery until tender, about 3 to 5 minutes.
2. Add Tomatoes and Seasonings:
   Stir in the crushed tomatoes, tomato sauce, and minced garlic. Season with basil, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
3. Preheat Oven:
   Preheat your oven to 350°F (175°C).

Prepare the Filling

1. Mix Ingredients:
   In a large bowl, combine the egg, one teaspoon salt, 1/4 teaspoon black pepper, Worcestershire sauce, and grated Parmesan cheese.
2. Add Sausage and Bread Crumbs:
   Mix in the hot Italian sausage, mild Italian sausage, bread crumbs, and 1 cup of tomato sauce. Use your hands or a spoon to ensure the mixture is well combined.

Stuff the Peppers

1. Fill Peppers:
   Using a piping bag, sausage stuffer, or spoon, fill each pepper with the meat mixture. Be careful not to overfill.
2. Arrange in Dish:
   Place the stuffed peppers in a 3-quart casserole dish.

Add Sauce and Bake

1. Pour Sauce:
   Pour the remaining tomato sauce mixture over the stuffed peppers in the casserole dish.
2. Bake:
   Cover and bake in the preheated oven for 1 hour or until the peppers are tender and the filling is cooked.

Serve

1. Cool Slightly:
   Let the stuffed peppers cool for a few minutes before serving.
2. Garnish and Enjoy:
   Serve hot, garnished with additional Parmesan cheese if desired.

Additional Tips

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: These stuffed peppers can be frozen before baking. Simply prepare them up to the point of baking, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or bag. Bake from frozen, adding 10-15 minutes to the baking time.
• Variations: Feel free to add other ingredients to the filling such as cooked rice, quinoa, or cheeses. Adjust the level of spiciness by adding more or fewer hot Italian sausages or incorporating different types of peppers.
• Serving Suggestions: These stuffed banana peppers pair wonderfully with a side salad, garlic bread, or a simple pasta dish.

Enjoy this hearty and flavorful stuffed banana pepper dish, perfect for any meal!