Reviewed: Oct. 22, 2009

Cut Oregano By Half.Need Only 1/2 Pound Of Each Sausage.

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Reviewed: Oct. 8, 2009

This recipe is a keeper. I changed the recipe a bit because I had made stuffed green peppers and had leftover meat mixture. So I had hamburger and rice and cheese in with everything else. These were great. I think they would have been great either way. Thanx so much!!

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erikagee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Sep. 22, 2009

I enjoy my peppers with rice in them, but this was a nice change. I used a combination of cubanelle (mild) and hungarian wax peppers (hot) because my store doesn't sell banana peppers. I also just used the hot sausage, as other's have said how there is too much meat to begin with. I cooked these on the stove top since my oven is on the fritz; simmering (covered) on medium-low for about 40 minutes. To pipe the filling in the peppers, I put the mixture in a quart sized zip-loc bag, and cut off a corner to squeeze it out. I think I'll stick to my step-mother's recipe, but this was a great change up to a tried-and-true favorite, thanks.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 15, 2009

Awesome recipe! And we aren't really big pepper fans! The Stuffing was wonderfull, and I will be making it again!

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MCHPRK

Cooking Level: Intermediate

Living In: Butler, Pennsylvania, USA

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Reviewed: Sep. 14, 2009

my family LOVES this recipe thank you so much for sharing! my garden put out a ton of banana peppers, tried other recipes and just not good enough! only moderation i have made is using ground beef instead because it is what i had on hand. just walked past the garden saw the peppers and decided it's the perfect night for bobs stuffed banana peppers!

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KellyT

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Reviewed: Sep. 9, 2009

FAB!!!! I sliced peppers in half and laid on sides - FAR easier than stuffing them whole, and meat stayed nicely mounded on top. I had enough meat left to also stuff some extra green peppers. I did have to make another batch of sauce for these though, since I used all the sauce on the 8 banana peppers/16 halves. I did not boil anything prior to stuffing and still turned out great. A definite keeper, and a nice change from the everyday rotation!!!!

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Julie

Cooking Level: Expert

Home Town: North Andover, Massachusetts, USA

Living In: Fuquay Varina, North Carolina, USA

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Reviewed: Sep. 9, 2009

I really enjoyed this recipe. I think it needs a total makeover as far as how much meat is needed, it is way too much meat, and I really can't give it a 5 star rating b/c I didn't have a few ingredients so I winged it (which I rarely do) BUT, the flavors were great, and it's a good start to a great recipe once it is revised...

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KARPOWELL

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Reviewed: Aug. 31, 2009

Wonderfull!!! I added 1 box (8oz) of cream cheese, and 1/2 lb of mixed italian cheeses to the stuffing.I also used only mild sausage instead of a roll of hot(my daughter cant do hot stuff). And used 2 kinds of peppers that I grew in my garden this year, Hungarian Wax (hot) and Cubanell (sweet). All 3 of my children loved them, even the very picky 7 year old. This recipe is an absolute keeper that will go into the family cookbook that gets handed down to the next generation.

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Ryan

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Reviewed: Aug. 30, 2009

Oh my gosh, was this awesome! We decided to grow some hot banana peppers this year and last week I began to worry about how best to use them. I cam across this recipe and I am so glad I did. Others are right, even though my banana peppers were huge, I had a lot of extra stuffing, Soooo, I made meatballs for the non-pepper lovers in my house. Just make sure they are covered in the sauce and check the temp after the 60 minute cooking time is up. I served it with rice topped with the sauce and fresh green beans This is a definite keeper!

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IAMLIBBY

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Reviewed: Aug. 26, 2009

Makes more meat than you need. you can halve all of the stuffing ingredients, use the whole egg, and have enough for 10-12 peppers. This stuffing makes the perfect meat balls. I rolled the extra into 1 inch balls and fried in a little oil until crisp. The best sausage stuffed peppers I've eaten. Sauce was excellent as well.

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Clyde Avens

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Reviewed: Aug. 19, 2009

One of the best dishes I have had in a long time! I made this vegetarian style and used mock hamburger vs the sausage...spicy can be done via spices. Perfect use for all those banana peppers from the garden and will make again!

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Kelly

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Reviewed: Aug. 16, 2009

very good!! Used hungarian hot peppers. For the filling I used mild italian sausage and chorizo.Left out the celery. Instead of crushed tomatoes used diced tomatoes with green chiles. And when ready sliced in half and topped with some of the cooked sauce and extra mozzarella. The peppers were not as hot once cooked. Definantly a keeper. Liked better than stuffed green peppers!

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samantha

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Reviewed: Aug. 16, 2009

Outstanding! Recipe definitely fills more peppers than listed, but that was great as I have an overabundance in my garden. They freeze really well, I stuck a label on the front so the hubby/kids could cook them anytime. They just fill the dish with how many they are planning to cook for supper, cover it with a can of spaghetti sauce, and cook it as directed. Cover with shredded cheese the last 10 minutes - and a great home cooked meal with no effort. Thanks Bob for a great recipe!

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cowgirlatheart

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Reviewed: Aug. 7, 2009

This was delicious! I'm a college student so this was quite an undertaking for me, but it was really pretty simple. I left out the celery and the breadcrumbs (I forgot to pick them up at Wal-mart), and since there was so much meat mixture left over I put some with the left-over tomato sauce to pour over the peppers. I will definitely cook this again.

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Matt Pankey

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Reviewed: Aug. 6, 2009

I was very pleased how easy and yummy this recipe is. I also substituted a jar of pasta sauce like mentioned in several reviews. I used fresh basil too, just because I have tons!! This recipe reminds me of a dish at a local Italian restaurant. I will definately make this again!

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dixiechick

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Reviewed: Aug. 6, 2009

I took the easy simpler version of sustituting the spaghetti sauce for the filling rather than the original recipe ingredients. It was great!!! I finally found a way to put all my home-grown banana peppers to use!!

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Blondee03

Cooking Level: Intermediate

Home Town: Corydon, Indiana, USA

Living In: Clarksville, Indiana, USA

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Reviewed: Aug. 4, 2009

This was good. I coughed a lot making it because of the seeds inside the peppers, but it was worth it. Loved this dish for the most part.

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Cavimom

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Reviewed: Aug. 3, 2009

I made them for a family dinner over the weekend - Huge hit!! I stuffed the peppers canoe style also, it was much easier then stuffing from the top. I topped them with cheese too. Didn't add salt and they were great.

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KIMTIM1

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Reviewed: Aug. 1, 2009

Added extra Parmesan cheese and mozzarella. Delicious. Will make again.

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Brianna

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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Reviewed: Jul. 30, 2009

I assumed that cutting tops of peppers off and chopping edible portions meant the lengthwise tops when laying on their sides! I didn't see how to remove seeds and ribs any other way. This worked out great and made it easy to insert stuffing.(I cut off stem end also) I loved the recipe but way too salty!!! I had doubled the recipe so I could make 1/2 with less spicy sausage. Doubling the salt almost ruined it. Definately cut back on salt and I will add mozzarella cheese last 10 minutes as others suggested. I agree that this makes enough meat mixture for at least 3 times the peppers. I'm going to try freezing some as the peppers are coming on heavy right now. I'M SO THANKFUL TO FIND A WAY TO USE THEM!!!

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ikolectit

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Bob's Stuffed Banana Peppers

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