Sausage Stuffed Banana Peppers |
|
 |
Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 5 |
|
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! Ingredients:
10 large banana peppers (anaheims are best) |
2 tablespoons butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1 (28 ounce) can crushed tomatoes |
1 (28 ounce) can tomato sauce |
2 garlic cloves, minced |
1 teaspoon basil |
1 teaspoon oregano |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 large egg |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 teaspoon worcestershire sauce |
1/2 cup grated parmesan cheese |
1 lb hot italian sausage |
1 lb sweet italian sausage |
1 1/2 cups breadcrumbs |
Directions:
1. Cut off tops of peppers, and remove stuff inside& seeds.
2. Chop edible portions of tops; set aside.
3. Bring a pot of salted water to a boil.
4. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes.
5. Drain and set aside.
6. Heat butter in a medium skillet.
7. Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
8. Stir in crushed tomatoes, tomato sauce and garlic.
9. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
10. Simmer uncovered for 10 minutes.
11. Preheat oven to 350°F.
12. In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
13. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
14. Fill each pepper with the meat mixture.
15. Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers.
16. Bake uncovered in preheated oven for 1 hour.
|
|