Three-Meat Stuffed Banana Peppers
Total TimePrep: 50 min. Bake: 35 min.
Makes2 dishes (6 servings each)
- 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts2 each: 302 calories, 16g fat (5g saturated fat), 112mg cholesterol, 1092mg sodium, 22g carbohydrate (6g sugars, 7g fiber), 20g protein.
Aug 13, 2019
Love it and it freezes well. Froze extra stuffed peppers thaw and add marinara sauce or simply diced tomatoes
Oct 21, 2016
Great use of banana peppers from my garden. I made just 1/2 recipe. 1 28oz can of tomatoes was perfect for the 1/2 recipe. I added a bit more seasoning to the meat mixture.
Oct 18, 2014
Delicious will make again and again!
Aug 10, 2013
Excellant, will definately be a family favorite. Also, really like the idea that the recipe even calls for freezing some for another day, what a great idea for busy days.
Feb 3, 2012
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!!