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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Reviewed: Jul. 19, 2009

Absolutely to die for! I made it with tomatoes from my garden and Contadina sauce; the peppers were also from my garden. There was too much meat for peppers so I saved the extra and will make meatballs with it. I made mine over spaghetti and cooked it on the grill -- it was fantastic! Served it with oven fried catfish -- also on the grill. Best banana pepper recipe ever!

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Karen

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Reviewed: May 31, 2009

I make this recipe all the time, it is delicious. A tip on stuffing the peppers, cut a small amount of the bottom "tip" of the pepper so that there is a small opening, this allows air to pass through the pepper when stuffing. Makes it a lot easier. I usually make about a dozen peppers, and freeze remaining stuffing mixture for next time.

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CHEFTASMAN

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 29, 2009

I modified the recipe a little only for ease of making. I used jarred sauce and only hot sausage. I like the stuffed hot peppers I get in the restaurants and I worked to get this recipe as close as possible. I basically skip step two and then when I mix the sausage and ingredients I don't mix in any sauce, I save that and put that over the top the peppers and then I take mozzarella cheese after it cooks at least for 1/2 hour and load that on top. Don't put the cheese on too early or it burns and ruins it. Boiling the peppers before takes out all the bitterness and is definitely a must!!!

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LFERONTI

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Very good. Most people stuff bell peppers, but I much prefer these stuffed banana peppers! I use pork breakfast sausage. To save time, you can use canned sauce.

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MCCLAVE1

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Reviewed: Jan. 14, 2009

Made as instructed and loved it!!!! I do prefer my peppers a little crunchier so will cook stuffing a little then add it to peppers. Can't wait to make again!

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Theresa

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Reviewed: Jan. 12, 2009

This is by far the best tomato sauce! The Italian sausage mixture gives it a robust flavor. It's delicious used over spaghetti too. It's a keeper!

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MARY K B

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Dec. 15, 2008

Fantastic!! I can not express how excellent this recipe is. I did use my own sauce for the only reason, I had it already made. I made these three weeks in a row for my family.

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D.J.

Cooking Level: Intermediate

Living In: Lower Burrell, Pennsylvania, USA

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Reviewed: Nov. 2, 2008

I am a vegetarian, and I adapted this recipe. It was awesome. I used fake sausage to replace the meat, and I halved the filling recipe, and still had enough for meatballs left. I also used half bread crumbs and half oatmeal, and canned spaghetti sauce. I used banana peppers and jalapenos. It was really good this way, if any other vegetarians are interested - my father in law ate his up and had no idea that it was meatless until I told him. I will definitely make this again!

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ellybelly310

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Reviewed: Oct. 14, 2008

I followed this recipe to the letter, save for the sausage part. I don't like Italian sausage (no offense to Bob!) so I used Jimmy Dean Hot sausage instead. It turned out so great! Banana peppers are one of my favorite kind of peppers and this was just, lovely!

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JZELLER

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

This is a very good recipe, I used cubanelle peppers instead of banana because they are larger and easier to stuff. I covered them with one large can of red sauce and put them in the crock pot on low for about 6 hours. They were awesome! I had a lot of stuffing left over but I just popped it in the freezer for next time. Will make again!

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M_Monroe

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Reviewed: Sep. 26, 2008

I made these one day and my family LOVED them! And they are not too hard to make. Nothing more to say but yummmmm!

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kat77

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Reviewed: Sep. 8, 2008

I will definitely make these again! My boyfriend and I decided to prepare extra sauce and keep them in a crock pot to share with his family. We made about 12 stuffed peppers and still had extra meat mixture. We added a few meatballs and then decided to freeze the rest of the meat for next time. This is a great recipe, thanks!

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cathyannh86

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2008

This is a great recipe, but it does make a lot of peppers. I made 28 from the recipe! I was making these for a trial run before I made them for a family get together and ended up only having to make 1 batch. Because of the huge amount of peppers I had to make extra of the sauce mixture. Watch the salt in the sauce 1 1/2 teaspoons does make it taste salty. I actually ended up using my own sauce to top the peppers with because of how salty it tasted to me, but otherwise they were a hit. I also topped with some grated romano cheese and shredded mozzarella the last 10 mins of baking. I will definitely be making these again. Also since the recipe made so many peppers I had to freeze some before I could use them for my party. They froze well. I was actually thinking of buying more peppers now, while they are on sale, and making another batch and freezing them for later use.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 3, 2008

Wow... what a tasty and easy recipe! Even my picky husband loved this. I made it with fresh chicken italian sausage to cut the fat. It was delicious and will become a regular at our house!

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JanetteL

Cooking Level: Intermediate

Living In: Carpentersville, Illinois, USA

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Reviewed: Aug. 28, 2008

All I can say is, yum! My peppers must be small because I had too much sausage, but wow!

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Artistinthekitchen

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Reviewed: Aug. 26, 2008

The taste is excellent, seemed to take a while to make so that will probably be the only time.

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JewelMarie

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Reviewed: Aug. 24, 2008

These are YUMMY! I used green peppers from my garden and I will definitely make them again. The recipe is wonderful as written.

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IDAHOGIRL50

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Eagle, Idaho, USA

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Reviewed: Aug. 24, 2008

These were really good. We made a few alterations. We didn't follow the sausage mixture exactly, we added a pound of very lean ground beef instead of mild sausage. We also added tomato paste and mozzarella cheese to bake over the top of them. We also browned the stuffed peppers a little before baking them in the sauce. We will be making these again.

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