Ingredients
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10 large banana peppers (Anaheims are best)
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2 tablespoons butter
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1/2 cup chopped onion
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1/2 cup chopped celery
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1 (28 ounce) can crushed tomatoes
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1 (28 ounce) can tomato sauce
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2 garlic cloves, minced
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1 teaspoon basil
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1 teaspoon oregano
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 teaspoon Worcestershire sauce
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1/2 cup grated parmesan cheese
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1 lb sweet Italian sausage
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1 1/2 cups breadcrumbs
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1 large egg
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1 lb hot Italian sausage
Instructions
- Cut off tops of peppers, and remove stuff inside& seeds.
- Chop edible portions of tops; set aside.
- Bring a 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.
- Heat butter in a medium skillet.
- Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
- Stir in crushed tomatoes, tomato sauce and garlic.
- Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Simmer uncovered for 10 minutes.
- Preheat oven to 350°F.
- In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
- Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
- Fill each pepper with the meat mixture.
- Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers.
- Bake uncovered in preheated oven for 1 hour.