Stuffed Banana Peppers

Stuffed Banana Peppers

The Sauce
2 Tbs. butter
1/2 cup diced onion
1/2 cup diced celery
1/4 cup diced banana pepper (use the discarded pepper tops)
2 cloves minced garlic
28oz can crushed tomatoes
8 oz can tomatoe sauce
1 tsp. basil
1 tsp. oregano
1 1/2 tsp. salt
1/2 tsp. pepper

The Peppers
8 long banana peppers (I sometimes use more if I can't find ones that are big)
1 lb mild Italian sausage
1 lb hot Italian sausage
1 1/2 cup bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup grated Parmesan cheese
1 cup of the above sauce

Cut off tops of peppers. Chop edible portions of tops and set aside fore sauce. Cut peppers in half, lengthwise. Remove seeds and ribs. Bring a post of water to a boil. Add peppers, simmer 5 minutes. Drain and set aside. Heat butter in a sauce pan. saute the chopped pepper, onions, celery and garlic. Stir in crushed tomatoes, basil, oregano, salt and pepper. Simmer 10 minutes. Remove from heat and let cool. Meanwhile mix together Italian sausage, bread crumbs, egg, cheese and sauce. Fill each banana pepper with meat filling. Place peppers into a baking dish. Top each pepper with sauce. Bake covedred for 1 hour at 350 degrees.

Click here to see how I freeze these.

Add caption

This is linked to Savory Sundays,  Tempt My Tummy Good Cheap Eats Foodie Fridays, Ultimate Recipe Swap Thursdays