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Bob's Stuffed Banana Peppers
SUBMITTED BY:
LISAPAV
PHOTO BY:
Mom of Two
"This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time."
RECIPE RATING:
Read Reviews
(71)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr 30 Min
READY IN
2 Hrs
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 banana peppers
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg
1 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 1/2 cups bread crumbs
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DIRECTIONS
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large 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. Saute 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 degrees F (175 degrees C).
Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Using a piping bag or sausage stuffer, 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.
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REVIEWS
Reviewed on Jan. 15, 2004 by VVARECHA
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VVARECHA
Jan. 15, 2004
I made this recipe with some slight alterations to save time and it is GREAT!!! #1, for the filling I only buy 1# of hot sausage and cut it in half while still in the package and I freeze the other half in a ziplock bag for next time. Next I add 1 egg, 1/2 cup spaghetti sauce, 1/2 cup parmesan cheese, and a cup of breadcrumbs. This much stuffing will fill about a dozen medium sized peppers. The recipe's filling is for WAY more than 8 peppers, so it's better to cut it in half. I still clean and boil the pebbers for 5 minutes and once they're stuffed, I put them in a casserole dish and cover them with purchased spaghetti sauce and bake. When done I cover with shredded mozzarella cheese. It's WONDERFUL!
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41 users found this review helpful
I made this recipe with some slight alterations to save time and it is GREAT!!! #1, for the...
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Reviewed on Jan. 15, 2004 by MARIEMFRANK
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MARIEMFRANK
Jan. 15, 2004
The flavor was delicious and this is a terrific way to use up the peppers from the garden. Note that this recipe calls for entirely too much filling for 8 banana peppers. I halfed the filling recipe and still had about a cup left over.
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18 users found this review helpful
The flavor was delicious and this is a terrific way to use up the peppers from the garden. ...
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Reviewed on Apr. 15, 2003 by redrock
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redrock
Apr. 15, 2003
I'm pleased to report I've tried this recipe and made with only a few changes. Since I had a lot of garden tomatoes, those were used rather than the canned. I added approx. 2 tbs. sugar to the tomatoes. Also, after baking approx. 40 minutues I covered with shredded mozarella then continued baking. Before I bake this next time, I'll try cooking the sausage first and delete the grease that accumulates in the dish after baking. This, of course, will require less baking time. I'll also add some Italian Seasoning to the tomato sauce mixture. This is a keeper.
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16 users found this review helpful
I'm pleased to report I've tried this recipe and made with only a few changes. Since I had a...
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Reviewed on Jul. 12, 2007 by
JILL M.
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JILL M.
Jul. 12, 2007
Last year, I planted what I thought were green bell peppers (they were mis-labeled). When these banana peppers grew (and I had lots!!!), I had to start searching for recipes. Decided to try this one. I made this recipe last year and just finished up the leftovers that were in the freezer. Very delicious!!! Anyway, this year I planted banana peppers on purpose so that I can make this dish again. I found that I had too much sausage mixture and used it to make meatballs, so this time I'll half the sausage.
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11 users found this review helpful
Last year, I planted what I thought were green bell peppers (they were mis-labeled). When...
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Reviewed on Mar. 14, 2003 by CHILLY CHIPPY
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CHILLY CHIPPY
Mar. 14, 2003
Super delicious. I altered the recipe and used regular pork sausage and ground beef to tame it a bit for my family. I also filled to bell peppers that I needed to use up with the left-over filling. I will be making this one again!
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9 users found this review helpful
Super delicious. I altered the recipe and used regular pork sausage and ground beef to tame it...
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Reviewed on Aug. 13, 2008 by
GodivaGirl
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GodivaGirl
Aug. 13, 2008
My family loved this recipe. This was my first time using peppers and I won't soon forget it (did not wear gloves because my neighbor told me they weren't hot)!! Make sure to wear GLOVES removing the seeds!! I halved the recipe and used 6 larger sized peppers. I par boiled for 3 minutes before filling. There is wayyy too much filling as many reviewers have stated. For presentation, I did not cut the tops off, but cut lengthwise and removed a small amount of pepper and seeds. My kids were eating these so I used a country sausage and ground chuck mixture. I subbed onion powder in place of the onion. I will make again since we have a ton of peppers.
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7 users found this review helpful
My family loved this recipe. This was my first time using peppers and I won't soon forget it...
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Reviewed on Feb. 18, 2006 by LISAPAV
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LISAPAV
Feb. 18, 2006
Thanks to all who have rated this recipe. We do use the HOT variety of peppers for this recipe and yes they are too hot for me but my hubby and neighbors love them hot. We buy the HOT hungarian wax peppers at the farmers market for these (by the case load I might add) As some of you already know, when you submit a recipe, allrecipes.com tests it and alters it to the way they find it will best perform. So if there is a lot of extra filling for the peppers, that is why. Again thanks to all that have tried and taken the time to review the recipe. Buono Mangia
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7 users found this review helpful
Thanks to all who have rated this recipe. We do use the HOT variety of peppers for this recipe...
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Reviewed on Dec. 14, 2005 by
Mariah Long
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Mariah Long
Dec. 14, 2005
This was fantastic. I found some Gold, long peppers that worked great. As the others stated, there was plenty left over, I wanted to ensure the same flavor so I kept the recipe the same. However, we only had one brand of Italian sausage at our store and I knew how salty it was so I used a third each of the mild Italian, spicey Italian and regular ground pork (to mild the saltiness). With the brand of sausage I had it was still a little salty even though I reduced the salt almost to nothing so next time I will completely leave out the salt. The sauce was excelent and all of the flavors blended marvelously. This will be a keeper. Thank you!.
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5 users found this review helpful
This was fantastic. I found some Gold, long peppers that worked great. As the others stated,...
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Reviewed on Aug. 13, 2007 by LoriFaye
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LoriFaye
Aug. 13, 2007
Very good. I used Hot Hungarian Wax Peppers (sometimes called Hot Banana Peppers) instead. Also, to cut down on fat, I used turkey sausage. I cut the recipe for the filling in half and just used 1# of sausage. With the hot peppers, I found you did not need the hot sausage as well. I didn't have regular bread crumbs on hand so I used a mix of cut up wheat bread and Italian stuffing mix. I also added slices of Monterey Jack cheese over the peppers during the last 10 mins of cooking. Next time I will add a little more tomato sauce during the last 20 mins or so to make it a bit more moist. If in a time crunch, you can always use ready made spagetti sauce instead of making it yourself. Even with cutting the filling recipe in half, I still had some left over. If you use a cake decorating bag to stuff the peppers, use a rounded tip of some sort - this helps you get the filling all the way down into the bottom of the peppers if you have small to medium sized peppers.
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4 users found this review helpful
Very good. I used Hot Hungarian Wax Peppers (sometimes called Hot Banana Peppers) instead....
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