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Bob's Stuffed Banana Peppers
Prep
30 mins
Cook
1 hr 30 mins
Servings
8
Difficulty
Hard
My good friend Bob shared this stuffed banana pepper recipe with me years ago, and it's become a family favorite at our dinner table. These mild peppers are perfect vessels for a savory sausage and herb filling that's both impressive and surprisingly easy to pull together. Banana peppers are packed with vitamin C, which is great for boosting your immune system, and the best part about this dish is that most of the work happens in just 30 minutes of prep. Once everything is stuffed and in the oven, you can relax while it bakes for about 90 minutes. It's comfort food at its finest, and honestly, the aroma alone will have everyone asking what's for dinner.
Ella x
Ingredients
- 88 banana peppers
- 22 tablespoons butter
- ½ cup chopped onion½ cup chopped onion
- ½ cup chopped celery½ cup chopped celery
- 11 (28 ounce) can crushed tomatoes
- 11 (8 ounce) can tomato sauce
- 22 cloves garlic, minced
- 22 ½ teaspoons salt, divided
- 11 teaspoon dried basil
- 11 teaspoon dried oregano
- ½ teaspoon ground black pepper, divided½ teaspoon ground black pepper, divided
- ½ cup grated Parmesan cheese½ cup grated parmesan cheese
- 11 large egg
- 11 teaspoon worcestershire sauce
- 11 pound hot italian sausage
- 11 pound mild italian sausage
- 11 ½ cups bread crumbs
Detail level
Instructions
- 1
Cut off the tops of peppers. Remove ribs and seeds; rinse peppers. Chop edible portion of the tops; set aside.
- 2
Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
- 3
Heat butter in a medium skillet over medium heat. Sauté reserved chopped pepper, onion, and celery in hot butter until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, and garlic. Season with 1 1/2 teaspoons salt, basil, oregano, and 1/4 teaspoon black pepper. Simmer uncovered for 10 minutes.
- 4
Preheat the oven to 350 degrees F (175 degrees C).
- 5
Meanwhile, combine Parmesan cheese, egg, Worcestershire sauce, 1 remaining teaspoon salt, and remaining 1/4 teaspoon black pepper in a large bowl. Mix in hot sausage, mild sausage, bread crumbs, and 1 cup tomato sauce mixture until well combined.
- 6
Fill each pepper with sausage mixture using a piping bag or sausage stuffer. Place in a 3-quart casserole dish; pour remaining tomato sauce mixture over peppers.
- 7
Bake uncovered in the preheated oven until sauce is bubbly and sausage is cooked through, about 1 hour. An instant-read thermometer inserted into the filling should read at least 160 degrees F (72 degrees C).
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