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Stuffed Banana Peppers

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
12 ServingsPrep: 50 min. Bake: 35 min.

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
© Taste of Home 2013

2 of 2

Stuffed Banana Peppers (continued)

Directions (continued)

  • 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).
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013