Stuffed and grilled Hungarian peppers

Raven Higheagle

By
@ravenhigheagle

If you love Hungarian wax peppers (banana peppers),and Italian food, then you will love this recipe.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Serves 4
Prep:
25 Min
Cook:
5 Min
Method:
Grill

Ingredients

4
hungarian peppers, tops cut off, seeds and membranes carefully removed
2
italian hot sausage links
1/4 c
chopped onion
2 clove
garilc, minced
1/4 c
breadcrumbs
1/4 c
parmesan cheese
3 or 4 Tbsp
prepared tomato sauce (plus 2/3 cup for topping)
1/2 tsp
salt
1/2 tsp
black pepper
1/8 tsp
crushed red pepper
1 to3 Tbsp
olive oil

Step-By-Step

1Add the olive oil to a large skillet over medium-high heat and cook the soy sausage links, remove and set aside. When cooled a bit, cut into small pieces
2Meanwhile, add more oil to the skillet if needed and cook the onion until it begins to brown. Add the garlic during the last few minutes of cooking.
3Add the sausage pieces to the onion mixture, stir and add the three or four tablespoons of tomato sauce. Stir until all is incorporated. Remove and place in a medium-sized bowl.
4Once cool to the touch, add the breadcrumbs and cheese to the sausage mixture, along with the salt, pepper and red pepper flakes and stir to incorporate.
55.Stuff the mixture into the peppers, packing it gently, all the way to the bottom of each pepper. There should be extra stuffing remaining. Add the two-thirds cup of tomato sauce to the extra stuffing, mix together and keep warm. Use this to top the peppers when ready to serve.
6Cover the ends of the peppers with a small piece of aluminum foil so the stuffing doesn't fall out.
7Brush the peppers lightly with oil and place on the grill over medium heat.
8Cook the peppers, turning once, for about two minutes on each side until they begin to acquire grill marks, then remove
9Remove the aluminum foil and place the stuffed peppers on a serving platter. Top with remaining stuffing mixture and serve warm.