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Stuffed Banana Peppers Recipe

Stuffed Banana Peppers Recipe photo by Taste of Home

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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

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Stuffed Banana Peppers Recipe

Prep: 50 min. Bake: 35 min.

Yield: 12 Servings

50 35 85

Ingredients

6 cups tomato sauce, divided
24 banana peppers
4 eggs, lightly beaten
1 cup seasoned bread crumbs
1-1/3 cups grated Parmesan cheese, divided
1/4 cup minced fresh basil or 4 teaspoons dried basil
6 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound ground beef
1/2 pound bulk hot Italian sausage
1/2 pound ground veal
1/4 cup olive oil

Directions

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. Yield: 2 dishes (6 servings each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 stuffed banana peppers with 1/2 cup sauce equals 302 calories, 16 g fat (5 g saturated fat), 112 mg cholesterol, 1,092 mg sodium, 22 g carbohydrate, 7 g fiber, 20 g protein.

Originally published as Stuffed Banana Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p211

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Stuffed Banana Peppers

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(1-1) of 1 reviews

Reviewed on Feb. 03, 2012 by whynotna2

This is a GREAT recipe for half-hots, especially if you prefer not to use rice in your filling. I used 1 lb ground pork and 1-1/2 lb ground beef for the meat, and it was excellent! I also cut my half hots in half crosswise for easier filling and those with delicate stomachs may prefer a smaller piece. They're ready now for Super Bowl Sunday!!