Banana Peppers Stuffed W Sausage And Cheese Food

PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
• Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
• Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
• Let sit for 5 minutes before removing from the pan.

BANANA PEPPERS STUFFED WITH S&A CHEESE

Steps:

• Preheat oven to 400 degrees F. Brown and drain sausage. Mix with next 4 ingredients in a large bowl.
• Wash and slice large banana peppers in half (cut them long ways and remove stem; try to cut them the best way possible so they can be stuffed). Stuff each banana pepper with about 2 tablespoons of cheese mixture (roll the mixture into a small log shape in your palms to make stuffing the peppers easier).
• Arrange peppers cheese side up on a baking sheet lined with aluminum foil and bake for about 15 minutes.

BANANA PEPPERS STUFFED W/ SAUSAGE AND CHEESE

Steps:

• 1. Preheat oven to 400 degrees F. Split banana peppers down the side, dig out seed and membranes with a teaspoon, set aside in a big cookie sheet that is sprayed with a Pam type product.
• 2. Brown and drain sausages and place in large mixing bowl. (Have cheeses grated and ready to use ahead of time). Place cheeses, grated onion and garlic along with all ingredients except green enchilada sauce and 1/4 cup mozzarella cheese into bowl with sausages and cream cheese.
• 3. Mix all ingredients well. Stuff by teaspoon full into bananna peppers That have been split down the side and seeds and membranes removed.
• 4. After stuffing is completed, sprinkle enchileda sauce over pepper and grated mozzarella cheese over top.
• 5. Bake in a preheated oven at 400 degrees 35 minutes or until peppers are tender and begin to turn brown. Lift from cookie sheet and enjoy. ***** You can wash and dry peppers to room temperature; Cut into 1/2's and freeze in gallon freezer bag. Be sure to remove as much air as possible. You may have to use a drinking straw to suck out air. The less aiir in bag, the less likely ice will form in bag. Take out as many halves as you need later, stuff while frozen and bake as directed.

CHEESY STUFFED BANANA PEPPERS (GLUTEN FREE)

Steps:

• Preheat the oven to 400ºF and line a baking sheet with parchment paper.
• Put on some gloves (and wear a mask if you have bad coughing fits like me). Rinse the banana peppers to remove dirt, and cut off the stems. Open up the banana pepper length wise by cutting down through the center of the pepper (only on one side - do not cut it in half!). Remove the seeds as best as you can (or else they'll be SUPER hot). Place on a paper towel to dry slightly while you mix the stuffing.
• In a medium bowl, stir the cream cheese and yogurt together until smooth. Add the minced garlic, basil, oregano, salt, and pepper, stirring until well combined. Add the mozzarella and parmesan, stirring until evenly mixed.
• Scoop the cheese mixture generously into each of the peppers, stuffing it down into the tip of the pepper, all the way to the top. Place each pepper, open side up, on the prepared baking sheet. Sprinkle the opening with parmesan cheese.
• Bake at 400ºF for 25-30 minutes, until the peppers are soft, and the cheese is browned. Allow to cool slightly before serving.

STUFFED BANANA PEPPERS

Steps:

• Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
• Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C).
• Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour.

SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
• Brown your sausage with the minced garlic, pepper & parsley.
• While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
• Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
• Preheat stove to 375 degrees.
• Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
• Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
• Cool slightly and serve.

STUFFED BANANA PEPPERS

Steps:

• Remove pepper stems; cut peppers in half lengthwise. Carefully remove seeds and membranes; set aside. Combine the sausage, rice, onions, garlic, salt and pepper; stuff into pepper halves., Place in a greased 13x9-in. baking dish. Combine tomato sauce, water and, if desired, chili powder; pour over peppers. , Cover and bake at 350° for 30 minutes or until filling is cooked and set. Sprinkle with cheese if desired; return to the oven for 5-10 minutes or until cheese is melted.

STUFFED BANANA PEPPERS WITH HOT SAUSAGE

Steps:

• Preheat your oven to 350 degrees F.
• Start by preparing your peppers. While wearing disposable gloves, cut tops of the peppers and remove any large pieces of the Inside rib. There will be small bunches of seeds inside. If you like a lot of heat, leave them. If you prefer a more mild pepper, remove the seeds.
• Divide the ground sausage into 8 separate, equal portions and stuff one portion into each pepper. It's okay if the sausage is exposed and doesn't completely fill the contents of the pepper.
• In a baking dish, take half of the tomato sauce and spread it along the bottom of the baking dish. Add the water and mix it together with a spoon or whisk.
• In a single layer, lay each pepper in the sauce in the dish.
• Pour the remaining tomato sauce over the peppers.
• Cover the baking dish with foil and pop it into the pre-heated oven for roughly 40 minutes.
• At 40 minutes, remove the baking dish from the oven and carefully remove the foil. There will be hot steam released. If a knife easily pierces the pepper, they're ready for the next step.
• Top each pepper with mozzarella cheese.
• Turn the oven to broil and put the peppers back in the oven, uncovered.
• Broil until the cheese is golden brown and remove from the oven.
• Let cool for at least 10 minutes before serving. Enjoy!

JACKIE'S STUFFED HOT BANANA PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool.
• Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture.
• Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly and fragrant, at least 1 hour.

HOT SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Preheat oven to 350F.
• Cut the tops off of the peppers and set them aside (throwing away the stem itself).
• Wearing rubber/plastic gloves, take a knife and chop off the top of the peppers and run the knife on the top about 1/4" from the tip to the top of the pepper. You don't want to split them in half. You want the pepper whole but have the slit so you can stuff it.
• Remove the rib and seeds; discard.
• In a separate bowl, add the sausages, onion, green and hot pepper tops, spices, ¾ cup of the mozzarella, egg, bread crumbs (start with a 1/2 cup) and 1/2 cup marinara sauce.
• Gently mix to incorporate. If the mixture it too wet add the rest of the bread crumbs. You want the mixture more on the moist side. It should be semi-loose in structure.
• Gently open up the pepper and stuff with the meat mixture slightly mounding.
• Place each filled pepper in a 9×13" baking dish.
• Add the marinara sauce over top of the peppers - at a bare minimum you want to use at least 1 1/2 cups. You can add more if you want more sauce.
• Cover with foil and bake for 35 minutes or when an inserted meat thermometer into the sausage reads 160-165F.
• Remove foil and top with remaining cheese.
• Bake uncovered for 5-10 minutes or until the cheese is melted.

SAUSAGE STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
• In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
• In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

STUFFED BANANA PEPPERS

Steps:

• 1. Cut tops off of banana peppers and remove the seeds. 2. Mix mozzarella cheese and sausage together in a bowl. Stuff peppers with this mixture. 3. Lightly coat a 13x9-inch baking dish with pam. Put a small amount of the spaghetti sauce on bottom of dish. 4. Place banana peppers in baking dish and pour the rest of the spaghetti sauce over all the peppers. Cover with foil and bake in a 350 degree oven for 1 hour or until done.

SAUSAGE STUFFED BANANA PEPPERS

Steps:

• 1. Preheat oven to 350°. Spray oven dish with cooking spray and set it aside. Have a small saucepan of boiling water on the stove eye. Split banana peppers in 1/2 and wash and clean out seeds, etc. Dip peppers in boiling water and lower temperature of eye. Cook just until peppers are about 1/2 done. Meanwhile, brown sausage. Add onions and cook until translucent. Add seasoning. Mix well. With tongs remove pepper from water and place in baking dish. Spoon sausage mixture into peppers and cover with shredded cheese. Bake about 10 minutes until completely done. Sprinkle with more cheese and place back in oven for about 1 minute until cheese is melted. NOTE: I have used ground beef instead of sausage, too.

STUFFED BANANA PEPPERS

Steps:

• Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.