STUFFED BANANA PEPPERS--BONNIE'S

Name: STUFFED BANANA PEPPERS--BONNIE'S
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6
Cuisine: American
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

By Bonnie ^O^
@Californian

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!

Rating:

★★★★★ 11 votes5

Comments:

41 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
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How to Make STUFFED BANANA PEPPERS--BONNIE'S

Step-by-Step

Wash and remove the tops from the peppers with a sharp knife.
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.
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.
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.
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.
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.
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.
Spoon the Sauce over the peppers.
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!
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.