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Stuffed Banana Peppers

Apparently this summer is all about stuffing peppers for me!  I saw locally grown, beautiful, and fresh banana peppers at the farmers market recently and I had to have them.  And stuff them haha.  They varied in color which directly resulted in slightly different heat in each of them (I read somewhere that the deeper or oranger/ redder they are the more mild they taste).  They were all delicious!  I had been talking to my co worker about stuffed banana peppers, and knew the basic jist of what went in them, but didn’t do my usual research to find things I liked about 5 recipes and then come up with my own spin.  So, I just went for it.  While I was stuffing the browned sausage into them I realized people probably make a meat ball (or tube would be more relevant, I guess) and cook the meat in the oven.  I didn’t do that and it crumbled like crazy all over the peppers.  But, I must tell you, I think I enjoyed the extra texture that the crumbly browned sausage gave over the regular baked only filling.  And it really wasn’t difficult to stuff them even if it was a little crumblier.

6-8 Fresh whole banana peppers, cut n half length wise and seeded

1 package ground hot sausage

1/4 cup or so of Panko breadcrumbs

1/2 cup cheddar cheese

1/2 medium white onion, chopped

A few shakes of Worcestershire Sauce

a pinch of salt (I used Tastefully Simple’s seasoning salt)

I also used a sprinkle of Garlic! Garlic! from Tastefully Simple

 

Pre heat the oven to 350.

Saute the onion in some butter over medium heat.  While they are getting beautifully transparent and making your kitchen smell amazing, slice the peppers in half long ways and get all of the seeds out.

Place the peppers on a baking sheet and drizzle with just a tad of extra virgin olive oil.  If you are browning the meat first, like I did, bake the peppers for just the amount of time it takes you to brown the sausage.  If you are doing a meat tube (that phrase is cracking me up!) and baking it all together, you could skip this step.  You don’t want the peppers to be an overcooked mushy mess.

Once the onions are nice and sauteed, add the hot sausage to the pan.  You may need to add a slight amount of butter or oil here.  Break up the meat with your spoon as it cooks.  Once the sausage is browned, add a few shakes of Worcestershire sauce, the spices (seasoning salt and Garlic! Garlic! in my case), the bread crumbs and the cheese.  Once you have that combined, take the peppers out of the oven and spoon into the pepper boats.  Spoon it in as best you can and just know that it will be delicious!  Sprinkle a little more cheese over the top and place the pan in the oven for 15-20 minutes (until the cheese is nice and melted and everything feels nice and warm).

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