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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I enjoy my peppers with rice in them, but this was a nice change. I used a combination of...