Recipe Details

Bob's Stuffed Banana Peppers

Tangy stuffed banana peppers are filled with a savory Italian sausage and cheese mixture, then baked in a seasoned tomato sauce for an easy dinner.

Makes:8 servings

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
2½ teaspoons salt, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper, divided
½ cup grated Parmesan cheese
1 large egg
1 teaspoon Worcestershire sauce
1 pound hot Italian sausage
1 pound mild Italian sausage
1½ cups bread crumbs

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Directions

Prep:30 mCook:90 mReady:2 h

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 1/2 teaspoons salt, basil, oregano, and 1/4 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 1/4 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).