I got this recipe from my Aunt Lexie who made these peppers for on one of our many trips to Cannan Valley. While I love the heat this recipe can bring, I had to tone it down for my family. The original recipe is below. The lack of measurements is intended.
Stuffed Peppers
Banana Peppers
1lb Hot Italian Sausage
1 Egg
Dry Italian Bread Crumbs
Parmesan Cheese
2 jars Pasta Sauce
1. Cut off the tops of the peppers and try to get as much of the membrane out of the peppers.
2. Mix together sausage, egg, bread crumbs and some of the Parmesan cheese (eyeball everything). You should end up with the consistency of meatloaf.
3. Stuff the peppers pushing the meat all the way down the tube of the pepper.
4. Lay peppers in a 13x9 baking dish.
5. Pour pasta sauce over peppers and top off with more Parmesan cheese.
6. Bake at 350 for 1 to 1.5 hours.
To make this more mild (for kiddos and such), use regular or sage sausage and small green peppers.
Family Factor - they ate the leftovers!!!
Stomach Factor - hot sausage, hot peppers - yup, not for the weak stomachs!
Time Factor - goes together very quickly, cooking time is not ideal for a weeknight.
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