JACKIE'S STUFFED HOT BANANA PEPPERS
A spicy mix of Italian cheeses and meats with sauce and Italian bread! So good! My friends beg me to make these peppers. You may need more or less peppers, depending on their size. I grow my own and they are average size. They freeze well, too!
Provided by Jackie
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 10.9 g, Cholesterol 82.3 mg, Fat 18.5 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 8.3 g, Sodium 742 mg, Sugar 4.9 g
THREE-MEAT STUFFED BANANA PEPPERS
The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over. -Thomas Kendzlic, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 dishes (6 servings each).
Number Of Ingredients 13
Steps:
- Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside., Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers., In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese., Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender., To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.
Nutrition Facts : Calories 302 calories, Fat 16g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1092mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 7g fiber), Protein 20g protein.
STUFFED BANANA PEPPERS
These tasty little peppers can be made spicy or not by using different peppers. Using sweet banana peppers they will have a bit of sweetness and if you use yellow wax peppers you will have a bit of a kick to them.
Provided by onlyglutenfreerecip
Categories Peppers
Time 40m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F In a medium size bowl add sausage, goat cheese, mozzarella, green onion, basil, black pepper and mix well.
- To prepare peppers, cut the end where the stem is and remove all the seeds.
- Stuff peppers only to the end of the pepper do not go over. Place on a baking sheet lined with parchment paper and bake at 375 for 20 minutes. Serve hot.
- Another option is you can cut peppers lengthwise in half if you want smaller appetizers, generously stuffing only half of each pepper.
HOT STUFFED BANANA PEPPERS
Make and share this Hot Stuffed Banana Peppers recipe from Food.com.
Provided by Nikki S
Categories Peppers
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- USE RUBBER GLOVES when handling the banana peppers! I usually use disposal latex gloves since i have to go back and forth between the sausage and the peppers. Cut the tops and bases off the peppers essentially making a tube.
- Place the peppers on a large baking sheet(with sides) in the oven with apprx 1/4 c of olive oil. I usually spread the oil on the sheet adn roll the peppers in it. Allow them to soften an blister slightly apprx 15 minutes Turn once during cooking.
- While they are cooking, I put the hot sausage in a large frying pan and cook apprx 3/4 way done(rest will get done in oven as you don't want to dry it out too much). Let cool and crumble.
- Remove peppers from oven and allow to cool slightly. Turn oven down to 350.
- While the peppers are cooling, in a large mixing bowl add the egg, cooled crumbled sausage, garlic, pepper, breadcrumbs and cheese. Mix with hands.
- Take the peppers cut lengthwise down middle. Remove the ribs and seeds with paring knife.
- Place in apprx 4 tbsp of olive oil in 9x13 casserole dish with apprx 4 tbsp of sausage mixture each. Line up side by side until all are in pan. Top with apprx 1 c shredded mozzarella mixed with shredded(not grated) parm or romano cheeses. You can also cover with sausage spaghetti sauce if you wish. I like just the plain rolls.
- Bake covered for apprx 20 mins or until cheese bubbly.
Nutrition Facts : Calories 612.3, Fat 37.9, SaturatedFat 13.9, Cholesterol 122.2, Sodium 1796.3, Carbohydrate 33.6, Fiber 6.5, Sugar 5.8, Protein 34.3
BOB'S STUFFED BANANA PEPPERS
This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
Provided by LISAPAV
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 28.5 g, Cholesterol 122.6 mg, Fat 42.5 g, Fiber 5.2 g, Protein 25.1 g, SaturatedFat 16.2 g, Sodium 2125.1 mg, Sugar 4 g
STUFFED HOT PEPPERS
I use Anaheim Chillis or Hot Banana Peppers for this recipe, but you can use any pepper of your choice. Be very careful when seeding the peppers. It is important to wear gloves and not touch your face. If you do get pepper burn on your skin, rub olive oil on the affected area. I make these to freeze.
Provided by Keeferop
Categories Cheese
Time 1h45m
Yield 24 stufffed peppers, 24 serving(s)
Number Of Ingredients 11
Steps:
- Core hot peppers. Take out as many seeds as possible. Be very careful!
- Mix the rest of the ingredients and stuff peppers.
- Place on a baking sheet and a few tablespoons of olive oil over the peppers.
- Bake at 250 F for 45 minutes. Ready to eat or freeze.
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