BONNIE'S STUFFED BANANA PEPPERS
By
BonniE !
@ReikiHealsTheSoul
2
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
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·assemble ingredients and read directions before you begin.
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12banana peppers, prepared of uniform size
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MEAT
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1/2pound hot johnsonville italian sausage, casings removed
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1/2pound mild johnsonville italian sausage, casings removed
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1/2teaspoon worcestershire sauce
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1/4teaspoon a-1 sauce
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·salt and pepper, season to taste
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1egg, beaten
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1/2cup grated parmesan cheese
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1cup of french's fried onions crushed
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1/2cup of the sauce recipe below
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SAUCE
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1tablespoon olive oil
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1tablespoon butter
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1/2cup chopped onion
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1/2cup chopped celery
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3cloves garlic, minced
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4tablespoons fresh basil, coarse chopped
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2tablespoons fresh parsley, chopped
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1teaspoon dried italian herbs
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1teaspoon salt
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1teaspoon coconut palm sugar (or sugar)
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1/2teaspoon black pepper
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1small can mushrooms, drained and chopped
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115 ounce can crushed tomatoes
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1/2can tomato sauce
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TOPPING
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1cup italian blend shredded cheese
How to Make BONNIE'S STUFFED BANANA PEPPERS
- 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.
