Reviewed: Aug. 21, 2008

I really enjoyed the peppers, although they were very time-consuming. I used only 1/2 of the filling ingredients called for (after reading other reviews), stuffed 10 peppers, and still had leftover filling. I ended up doubling the sauce recipe and used the leftover filling to make (20!) meatballs -- I baked the meatballs/sauce along side the peppers. Very tasty -- I stuck to hot sausage and skipped the sweet sausage.

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LISANEW412

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Reviewed: Aug. 13, 2008

I thought this was pretty good, but my boyfriend LOVED it! I followed other cooks' suggestions to make this a bit quicker... used our favorite jarred spaghetti sauce, added a big tomato from my garden, and used regular italian sausage (not hot). Barely into attempting to stuff the peppers, I realized it just wasn't gonna happen, even using my pastry bag. I sliced the peppers down the middle on one side and piped a line of the mixture down the middle. This worked great and allowed me to really get alot of the meat mixture into each pepper. I did add a generous amount of shredded mozzarella in the last 10 minutes of baking, which really made the dish, in my opinion. I did halve the stuffing, and I still had WAY too much! I stuffed 10 huge banana peppers and 6 jalapenos and still had extra. My boyfriend said "feel free to make those anytime!". :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: 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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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 11, 2008

These are delicious! My only complaint is that they are more time consuming than I expected and I found the filling to be a little salty. That's not the recipe's fault, but just the nature of the hot sausage. I would do half plain ground pork and half hot sausage to combat the saltiness next time. Otherwise, my family loved them!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

This was fantastic. My husband said it's a top 10! Thanks for the great recipe.

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Princess G

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2008

Havnt tried it yet, its actually baking right now but i know it will be amazing...my only beef is that it called for too much of it, although that is a good thing because i will use the rest for a really good pasta sauce, thanks alot!!!

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HabaneroDeath

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Reviewed: Aug. 6, 2008

Great recipe, however, I rarely ever go exactly by a recipe. I had a lot of banana peppers from my garden. they seemed way too small to stuff, so I had to make a slice in them to put the stuffing in. Made sauce from fresh garden tomatoes and more garlic because we LOVE garlic. Used a lot less sausage because I knew that 2 pounds were WAAYY too much, in fact, I used only 3 hot sausages out of their casings, browned ahead in skillet. Only had to cook about 30 minutes. They were wonderful and will make them again when I pick a bunch more peppers. It will probably come out a bit different a second time but its a great recipe starter! Thanks for the idea!

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Jul. 27, 2008

I made a few alterations: added shredded cheddar cheese which added a nice flavor. I used my own sauce recipe and used half hot sausage and half ground beef. I used all sausage previously and we prefer the mix with beef. I found really large peppers at the Amish road-side stand. So much easier to stuff! We love this recipe and make it at least once a month. Thanks Bob!

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madninnie

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Reviewed: Jul. 26, 2008

If I could have given 4.5 stars I would have. First, there was twice as much filling as needed. The meat filling was delicious though. The sauce was also very good. I did not boil the peppers because I did not want to lose the flavor--so the peppers ended up being a little tougher than I would have liked. Next time I may try to either steam them a minute or roast them before stuffing.

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mismicma

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

This was a great recipe, tase-wise, but I agree with other reviewers that it makes entirely too much meat mixture for 8 peppers. Also, I think boiling the peppers for 5 minutes really cut down too much on their flavor. I'll skip that next time. Otherwise, excellent, yummy recipe. Thanks, Bob!

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JenB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Mar. 10, 2008

I made them for a family dinner and everyone asked for the recipe. It mas\de too much sausage mixture, but I just froze it for another time along with the rest of the sauce. I cut the very tips of the peppers to let the air out, and just stuffed them with my fingers. I also topped the peppers with provolone cheese in the last 8 minutes.

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linda

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Reviewed: Feb. 27, 2008

Well, this recipe is good but i also think that was to much meat! Flavor was really good but its just, missing something.

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amber p

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Reviewed: Feb. 20, 2008

This recipe is great! So easy and tastes wonderful. I didn't boil the peppers though because I thought that may make them a little too soft. That worked fine. I actually made these twice over the weekend so the first time I left them in the oven for maybe 1 hr and 15 minutes. Worked fine and the peppers were tender. Also took the advice and added shredded mozarella over the top. Delicious!

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Jennifermaker

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Reviewed: Feb. 1, 2008

These are wonderfull used anaheim peppers could not find enough banana peppers. The recipe actually made twice the amount. Used as an appetizer for a party everyone said they could make a meal out of them.

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applezo

Cooking Level: Expert

Living In: Cayce, South Carolina, USA

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Reviewed: Sep. 8, 2007

I changed it a small amt... I have Aneheim peppers in that garden, so cut them in 1/2 and put them in the bottom of the pan, used Hot & Spicy Pork Sausage( Jimmy Dean's) with the bread crumbs...and stuffed the 1/2's and added the rest of the meat along side the peppers, and poured the sauce over it all and added some Mozarella right before done.. Was very good..and will try it with 1/2 ground beef and 1/2 sausage next time..

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JSHANSON

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Reviewed: Sep. 2, 2007

Just made this recipe again. I used 8 large marconi (sweet Italian peppers) peppers from my garden. I scaled the recipe down to 4 servings, this size seems to make exactly the right amount of meat mixture. My peppers were between 6 & 8 inches long. Once again, this is an awesome recipe. It fills the house with such a wonderful aroma. Thanks Bob for sharing!!!!!

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fryebaby

Cooking Level: Expert

Home Town: Lewisburg, Tennessee, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Aug. 29, 2007

THis recipe is amazing! I used my husbands wonderful homemade sausage. I tried the piping bag suggestion from other people and I found that it was actually easier to take sausage, roll it and put it in the peppers a little at a time. The piping bag tore 2 peppers and wasn't getting the sausage in far enough to the pepper so I would use my finger or a butter knife in longer peppers. Other than the sausage, I made the recipe as stated. It did make about 16 peppers, thats all the peppers i had on hand, and I had more meat left over that I put in a freezer bag and froze for another time. I can't wait to be able to make this for my parents. They will love it as well. Thanks for sharing the recipe!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Aug. 27, 2007

YUMMMMY! These were REALLY good! I did make a few changes to makle it a little easier on myself. I used jarred sauce, but still added all the extras. I also covered them while baking untill just before the end to keep the sauce from getting too dried up. They turned out great and everyone loves them.

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BrookeAnn

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Reviewed: Aug. 14, 2007

This is a great website to find recipes that are relatively easy to make. There is no way you would ever use 2 pounds of meat to fill 8 banana peppers. I filled 24 and it was still too much meat and I should have cut it in half like suggested in other reviews. I used half lean hamburger and half hot sausage. There is too much salt in the recipe should be about 1/2 of what it calls for. It helps to fill the peppers if you cut a small portion off the tips. My husband loved them and it was a great way to use our banana peppers. I will make this each year when the peppers are ready to pick.

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Valerie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: 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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LoriFaye

Cooking Level: Expert

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Bob's Stuffed Banana Peppers

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