Stuffed BANANA PEPPERS Recipe - with ITALIAN Sausage
1.1 هزار بار بازدید -
9 ماه پیش
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My stuffed Banana Peppers recipe
My stuffed Banana Peppers recipe is sure to excite your palate. Use the best fresh Italian Sausage from your Italian market or deli. I use both mild and hot and mix them and add a little heat to bring it up a notch without overwhelming heat. This is a classic dish in Pittsburgh, Pa. available at most good restaurants and pub. Serve with a side of Pasta Aglio e Olio or buttered Angel Hair. Delicious.
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Ingredients (serves 5 - 6)
• 10 - 12 banana peppers (I suggest Anaheim)
• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can tomato sauce
• 2 garlic cloves, minced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1 large egg
• 1⁄2 teaspoons salt
• 1⁄4 teaspoon crushed red pepper
• 1 teaspoon Worcestershire sauce
• 1⁄4 cup grated parmigiano or parmesan cheese
• ½ lb hot Italian sausage
• ½ lb sweet Italian sausage
• ¾ cups breadcrumbs
Parsley for garnish
Method:
Preheat oven to 350°F.
1. Cut off tops of peppers, and remove inside ribs & seeds.
2. Chop and reserve edible portions of pepper tops.
3. Dice the 1/2 red onion, finely chop the 2 stalks celery, and mince the 2 cloves of garlic.
4. Bring a pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Remove from the water. I did mine in two batches of 5.
4. Melt the butter in an 11 inch skillet over medium heat..
5. Sauté the reserved chopped pepper tops, onion, and celery until tender, 3 to 5 minutes.
6. Stir in crushed tomatoes, tomato sauce and garlic.
7. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
8. Simmer uncovered for 10 minutes.
9. In a large mixing bowl, combine egg, ½ teaspoon salt, ¼ teaspoon crushed red pepper, Worcestershire sauce, and Parmesan.
10. Mix in the hot sausage, mild sausage, bread crumbs and ½ cup of the tomato sauce mixture.
11. Fill each pepper with the meat being sure to get the meat all the way to the point. Some cooks like to snip the ends or slice the peppers down the side for stuffing. Of course you can do that. With my method this is not necessary and keeps the peppers intact.
12. Place in a 9x13 non-reactive baking dish, and pour remaining tomato sauce mixture over peppers.
13. Bake uncovered in preheated oven for 45 minutes. Remove from the oven and arrange the room temperature sliced fresh mozzarella on the top. Return to the oven to bake 15 minutes more. Then turn on the broiler, in about 2 - 3 minutes the cheese will begin to brown and be bubbly. Remove from the oven for serving.
14. Serve 2 peppers per person making sure each pepper has cheese and a little sauce scooped on. Garnish with a little fresh parsley.
Tools (Affiliate links):
13x9 Pyrex Baking Pan: https://amzn.to/3sAY0Wc
Oxo Serving Spoon: https://amzn.to/3SD3niv
Global Pairing Knive: https://amzn.to/3SBInZc
Global Asian Chef's Knife: https://amzn.to/49BnQdB
*Please remember to Subscribe, like, and click the notification bell so you will always know when I have uploaded a new video.* Thank you so much for watching.**
Ingredients (serves 5 - 6)
• 10 - 12 banana peppers (I suggest Anaheim)
• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can tomato sauce
• 2 garlic cloves, minced
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1 large egg
• 1⁄2 teaspoons salt
• 1⁄4 teaspoon crushed red pepper
• 1 teaspoon Worcestershire sauce
• 1⁄4 cup grated parmigiano or parmesan cheese
• ½ lb hot Italian sausage
• ½ lb sweet Italian sausage
• ¾ cups breadcrumbs
Parsley for garnish
Method:
Preheat oven to 350°F.
1. Cut off tops of peppers, and remove inside ribs & seeds.
2. Chop and reserve edible portions of pepper tops.
3. Dice the 1/2 red onion, finely chop the 2 stalks celery, and mince the 2 cloves of garlic.
4. Bring a pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Remove from the water. I did mine in two batches of 5.
4. Melt the butter in an 11 inch skillet over medium heat..
5. Sauté the reserved chopped pepper tops, onion, and celery until tender, 3 to 5 minutes.
6. Stir in crushed tomatoes, tomato sauce and garlic.
7. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
8. Simmer uncovered for 10 minutes.
9. In a large mixing bowl, combine egg, ½ teaspoon salt, ¼ teaspoon crushed red pepper, Worcestershire sauce, and Parmesan.
10. Mix in the hot sausage, mild sausage, bread crumbs and ½ cup of the tomato sauce mixture.
11. Fill each pepper with the meat being sure to get the meat all the way to the point. Some cooks like to snip the ends or slice the peppers down the side for stuffing. Of course you can do that. With my method this is not necessary and keeps the peppers intact.
12. Place in a 9x13 non-reactive baking dish, and pour remaining tomato sauce mixture over peppers.
13. Bake uncovered in preheated oven for 45 minutes. Remove from the oven and arrange the room temperature sliced fresh mozzarella on the top. Return to the oven to bake 15 minutes more. Then turn on the broiler, in about 2 - 3 minutes the cheese will begin to brown and be bubbly. Remove from the oven for serving.
14. Serve 2 peppers per person making sure each pepper has cheese and a little sauce scooped on. Garnish with a little fresh parsley.
Tools (Affiliate links):
13x9 Pyrex Baking Pan: https://amzn.to/3sAY0Wc
Oxo Serving Spoon: https://amzn.to/3SD3niv
Global Pairing Knive: https://amzn.to/3SBInZc
Global Asian Chef's Knife: https://amzn.to/49BnQdB
9 ماه پیش
در تاریخ 1402/08/22 منتشر شده
است.
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