Sausagestuffedbananapeppers Recipes

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.

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.

Steps:

• Cut off tops of peppers, and remove stuff inside& seeds.
• Chop edible portions of tops; set aside.
• Bring a 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.
• Sauté 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°F.
• In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
• Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• 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.

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.

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.

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• Soak toothpicks in water for 15 minutes.
• Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
• Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
• Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

Steps:

• Preheat oven to 375 degrees.
• Take 6-8 large banana peppers, slice down the middle and remove cap and seeds. Place peppers in 13x9x2 pan.
• Stuff pepper halves with refried beans.
• Cut block of cheese into thick slices and insert one slice into each pepper in middle of the beans.
• Pour one 16 oz. jar of salsa over everything.
• Cook for approximately 30-45 minutes or until cheese is melted.
• Serve and enjoy! How easy does this get!

Steps:

• Combine filling ingredients and stuff inside peppers.
• Grill or oven roast at 350 with open end of peppers facing up, for 20 minutes.

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.

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.

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.