STUFFED BANANA PEPPERS--BONNIE'S
By
Bonnie ^O^
@Utahn
1
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!
Ingredients
- assemble ingredients and read directions before you begin.
- 12
- banana peppers, prepared of uniform size
- 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
- 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
- 1
- cup italian blend shredded cheese
MEAT
SAUCE
TOPPING
How to Make STUFFED BANANA PEPPERS--BONNIE'S
- 1Wash and remove the tops from the peppers with a sharp knife.
- 2Carefully 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.
- 3Bring 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.
- 4Meat: 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.
- 5Cool, 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.
- 6Sauce: 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. - 7Add 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.
- 8Spoon the Sauce over the peppers.
- 9Bake 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!
- 10Cook'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.
