Bring the unique flavor of banana peppers to a whole new level when stuffed with sausage, cheese and more.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 4 banana peppers
- 2 tablespoons fine breadcrumbs
- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 yellow onion, minced
- 2 garlic cloves, minced
- 1 cup (250 milliliters) tomato passata or crushed tomatoes
- 8.8 ounces (250 grams) lean ground beef
- 3.5 ounces (100 grams) spicy Italian sausage, casing removed
- 1 egg yolk
- 1/4 cup (20 grams) finely grated Parmigiano-Reggiano, plus more for serving
- 1 tablespoon finely chopped parsley, plus more for serving
- 2 teaspoon finely chopped oregano
Instructions
- Heat your oven to 350 degrees F and bring a medium saucepan of water to a boil over high heat. Season well with salt and add the banana peppers to blanch just until slightly tender, 2 to 3 minutes. Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds. Set the peppers aside and finely chop the small piece you cut from each.
- In a large mixing bowl, combine the breadcrumbs and milk and set aside.
- Heat 1 tablespoon of the oil in a skillet over medium heat and add in the onion and chopped pepper. Season with salt and pepper and cook until tender and lightly golden, 3 to 5 minutes. Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
- Add the tomato passata or crushed tomatoes into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid and reduce the heat to low to cook and keep warm.
- Add the ground beef and sausage to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano. Season with salt and pepper and mix well to combine. Stuff the meat mixture into the peppers and set into a foil-lined or lightly greased baking pan or dish.
- Drizzle with the remaining tablespoon of oil, cover with foil and bake for 25 minutes. Remove the foil and continue baking until golden and the internal temperature of the meat reaches 165 degrees F, for 10 to 15 minutes.
- Serve the peppers topped with sauce and a good scattering of Parmigiano-Reggiano and some chopped parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 408 |
| Total Fat | 30 g |
| Saturated Fat | 10 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 104 mg |
| Sodium | 605 mg |
Reviews
Excellent. I’ve made with banana peppers as here, or switched seasoning a bit and stuffed Anaheim or Pasilla peppers, and a more Mexican seasoned filling.
Used roa’s sauce instead of diced tomatoes. So good!