Yum! What a great way to use the banana peppers growing in our garden! I made the following modifications to the recipe: 1) I cut back the salt to 1 teaspoon total (half in the sauce and half with the sausage). I figured the sausage, bread crumbs, and tomato sauce already came with their own salt, and neither my husband nor I thought the recipe was any worse off for reducing the amount. 2) I bought 2 lbs of mild Italian sausage because the hot sausage at my store all had MSG. To compensate, I added a diced jalapeno pepper to the sauce (sauteed with the onions and celery), and then I added tabasco flakes, crushed red pepper, and paprika to the sausage mix. It had a nice kick to it. As other reviewers stated, you end up with way more filling than you need. I stuffed 12 banana peppers and still had at least half of the filling left over, which I froze for later use. We ate the peppers with angel hair pasta, and it was delicious.
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Yum! What a great way to use the banana peppers growing in our garden! I made the following...