STUFFED BANANA PEPPERS--BONNIE'S

Bonnie ^O^

By
@Utahn

We grew lots of banana peppers from our garden this year. I needed to create some recipes to use up the surplus. So I got busy! This one was a delicious surprise. I hope you will like it! Enjoy!


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Comments:

Serves:

4 to 6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

assemble ingredients and read directions before you begin.
12
banana peppers, prepared of uniform size

MEAT

1/2
pound hot johnsonville italian sausage, casings removed
1/2
pound mild johnsonville italian sausage, casings removed
1/2
teaspoon worcestershire sauce
1/4
teaspoon a-1 sauce
salt and pepper, season to taste
1
egg, beaten
1/2
cup grated parmesan cheese
1
cup of french's fried onions crushed
1/2
cup of the sauce recipe below

SAUCE

1
tablespoon olive oil
1
tablespoon butter
1/2
cup chopped onion
1/2
cup chopped celery
3
cloves garlic, minced
4
tablespoons fresh basil, coarse chopped
2
tablespoons fresh parsley, chopped
1
teaspoon dried italian herbs
1
teaspoon salt
1
teaspoon coconut palm sugar (or sugar)
1/2
teaspoon black pepper
1
small can mushrooms, drained and chopped
1
15 ounce can crushed tomatoes
1/2
can tomato sauce

TOPPING

1
cup italian blend shredded cheese

Directions Step-By-Step

1
Wash and remove the tops from the peppers with a sharp knife.
2
Carefully slit the peppers lengthwise and remove the stems, seeds and membrane. Leave the tip closed and the stem end open. Tip: Make sure the peppers lay flat on the counter before you slit them. This will form a pocket for the filling.
3
Bring a large pot of water to a rolling boil, drop in the peppers and set the timer for 3 minutes. When the time is up, remove the peppers and drain on papper towels, slit side down.
4
Meat: Heat a skillet with one tablespoon of olive oil. Remove the casings from the sausages and break them up with a spoon and add them to the skillet. Add 1/2 teaspoon worcestershire sauce, 1/4 teaspoon A-I sauce, and season with salt and pepper to taste. Cook until meat is done, then drain and remove to a mixing bowl.
5
Cool, then add 1 beaten egg and 1/2 cup grated parmesan cheese, and 1 cup of crushed French's fried onions, and mix well. Set aside.
6
Sauce: To make the sauce, add 1 tablespoon butter and 1 tablespoon olive oil to a medium skillet. Saute 1/2 cup chopped onion, 1/2 cup chopped celery, 3 cloves of minced garlic, until transparent. Then add
4 tablespoons fresh basil, 2 tablespoons fresh parsley, 1 teaspoon dried Italian herbs, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, mushrooms, tomatoes, tomato sauce. Cook about five more minutes.
7
Add 1/2 cup of the Sauce to the Meat mixture and mix well. Stuff the prepared peppers with the Meat Mixture and place them close together in a baking pan about 2 inches deep and just big enough to hold all the peppers in a single layer.
8
Spoon the Sauce over the peppers.
9
Bake the peppers in a pre-heated 350 degree oven for about 30 minutes. Top with Italian cheese and return to oven just until the cheese melts. About 5 minutes. Remove from oven. Serve. Enjoy!
10
Cook's Tip: Peppers, Sauce and Meat can all be made ahead for a fast dinner. This recipe makes enough stuffing and sauce for 12, six-inch banana peppers.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Vegetable
Regional Style: American