THREE-MEAT STUFFED BANANA PEPPERS

Three-Meat Stuffed Banana Peppers image

The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over. -Thomas Kendzlic, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 2 dishes (6 servings each).

Number Of Ingredients 13

Ingredients

6 cups tomato sauce, divided
24 banana peppers
4 large eggs, lightly beaten
1 cup seasoned bread crumbs
1-1/3 cups grated Parmesan cheese, divided
1/4 cup minced fresh basil or 4 teaspoons dried basil
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound ground beef
1/2 pound bulk hot Italian sausage
1/2 pound ground veal
1/4 cup olive oil

Steps:

Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside., Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers., In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese., Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender., To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.

Nutrition Facts : Calories 302 calories, Fat 16g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1092mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein.