BonniE !


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!


★★★★★ 11 votes

4 to 6
20 Min
30 Min


  • ·
    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

  • 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



  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.

Printable Recipe Card


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

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