Bob's Stuffed Banana Peppers recipe

8 servings

8 banana peppers

2 tablespoons butter

1/2 cup chopped onion

1/2 cup chopped celery

1 (28 ounce) can crushed tomatoes

1 (8 ounce) can tomato sauce

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

2 1/2 teaspoons salt, divided

1/2 teaspoon ground black pepper, divided

1 egg

1 teaspoon Worcestershire sauce

1/2 cup grated Parmesan cheese

1 pound hot Italian sausage

1 pound mild Italian sausage

1 1/2 cups bread crumbs

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.