Three-Meat Stuffed Banana Peppers
TOTAL TIME: Prep: 50 min. Bake: 35 min.
YIELD: 2 dishes (6 servings each).
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
Ingredients
-
6 cups tomato sauce, divided
-
24 banana peppers
-
4 large 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
-
1.
Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside.
-
2.
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.
-
3.
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.
-
4.
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.
-
5.
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.
Nutrition Facts
2 each: 302 calories, 16g fat (5g saturated fat), 112mg cholesterol, 1092mg sodium, 22g carbohydrate (6g sugars, 7g fiber), 20g protein.
© 2024 RDA Enthusiast Brands, LLC