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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 12 |
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The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over.Thomas Kendzlic, Pittsburgh, Pennsylvania Ingredients:
6 cups tomato sauce, divided |
24 banana peppers |
4 eggs, lightly beaten |
1 cup seasoned bread crumbs |
1-1/3 cups grated parmesan cheese, divided |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
6 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 pound ground beef |
1/2 pound johnsonville® hot italian sausage links |
1/2 pound ground veal |
1/4 cup olive oil |
Directions:
1. Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside.
2. Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers.
3. In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese.
4. Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender.
5. To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender. Yield: 2 dishes (6 servings each).
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