BONNIE'S STUFFED BANANA PEPPERS

BONNIE'S STUFFED BANANA PEPPERS image

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!

Provided by BonniE !

Time 50m

Number Of Ingredients 29

Previous Next

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

Steps:

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.