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Ingredients
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8 banana peppers
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2 tablespoons butter
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½ cup chopped onion
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½ cup chopped celery
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1 (28 ounce) can crushed tomatoes
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1 (8 ounce) can tomato sauce
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2 cloves garlic, minced
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2 ½ teaspoons salt, divided
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1 teaspoon dried basil
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1 teaspoon dried oregano
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½ teaspoon ground black pepper, divided
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½ cup grated Parmesan cheese
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1 large egg
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1 teaspoon Worcestershire sauce
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1 pound hot Italian sausage
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1 pound mild Italian sausage
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1 ½ cups bread crumbs
Directions
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Cut off the tops of peppers. Remove ribs and seeds; rinse peppers. Chop edible portion of the tops; set aside.
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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.
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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 ½ teaspoons salt, basil, oregano, and ¼ teaspoon black pepper. Simmer uncovered for 10 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Meanwhile, combine Parmesan cheese, egg, Worcestershire sauce, 1 remaining teaspoon salt, and remaining ¼ teaspoon black pepper in a large bowl. Mix in hot sausage, mild sausage, bread crumbs, and 1 cup tomato sauce mixture until well combined.
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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.
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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).
Nutrition Facts (per serving)
593 | Calories |
43g | Fat |
29g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 593 | |
% Daily Value * | |
Total Fat 43g | 54% |
Saturated Fat 16g | 81% |
Cholesterol 123mg | 41% |
Sodium 2125mg | 92% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 5g | 19% |
Total Sugars 4g | |
Protein 25g | 50% |
Vitamin C 53mg | 59% |
Calcium 189mg | 15% |
Iron 5mg | 25% |
Potassium 893mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.