This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.
I made this recipe with some slight alterations to save time and it is GREAT!!! #1, for the filling I only buy 1# of hot sausage and cut it in half while still in the package and I freeze the other half in a ziplock bag for next time. Next I add 1 egg, 1/2 cup spaghetti sauce, 1/2 cup parmesan cheese, and a cup of breadcrumbs. This much stuffing will fill about a dozen medium sized peppers. The recipe's filling is for WAY more than 8 peppers, so it's better to cut it in half. I still clean and boil the pebbers for 5 minutes and once they're stuffed, I put them in a casserole dish and cover them with purchased spaghetti sauce and bake. When done I cover with shredded mozzarella cheese. It's WONDERFUL!
Read MoreI should first start by saying it is extremely disappointing to choose a highly rated recipe from this site and run into an issue while cooking only to go back and find most reviewers found the very same problem with the recipe and.... went ahead rated it well anyway. I don't always have time to read all the reviews. I am giving this one star because I found, like most, that you only need half the filling that this recipe calls for. And you do not need to go through the tough work of parboiling the peppers. Just stuff them raw. Too many bread crumbs in the filling. Otherwise, sauce is great.
Read MoreI made this recipe with some slight alterations to save time and it is GREAT!!! #1, for the filling I only buy 1# of hot sausage and cut it in half while still in the package and I freeze the other half in a ziplock bag for next time. Next I add 1 egg, 1/2 cup spaghetti sauce, 1/2 cup parmesan cheese, and a cup of breadcrumbs. This much stuffing will fill about a dozen medium sized peppers. The recipe's filling is for WAY more than 8 peppers, so it's better to cut it in half. I still clean and boil the pebbers for 5 minutes and once they're stuffed, I put them in a casserole dish and cover them with purchased spaghetti sauce and bake. When done I cover with shredded mozzarella cheese. It's WONDERFUL!
I'm pleased to report I've tried this recipe and made with only a few changes. Since I had a lot of garden tomatoes, those were used rather than the canned. I added approx. 2 tbs. sugar to the tomatoes. Also, after baking approx. 40 minutues I covered with shredded mozarella then continued baking. Before I bake this next time, I'll try cooking the sausage first and delete the grease that accumulates in the dish after baking. This, of course, will require less baking time. I'll also add some Italian Seasoning to the tomato sauce mixture. This is a keeper.
The flavor was delicious and this is a terrific way to use up the peppers from the garden. Note that this recipe calls for entirely too much filling for 8 banana peppers. I halfed the filling recipe and still had about a cup left over.
I should first start by saying it is extremely disappointing to choose a highly rated recipe from this site and run into an issue while cooking only to go back and find most reviewers found the very same problem with the recipe and.... went ahead rated it well anyway. I don't always have time to read all the reviews. I am giving this one star because I found, like most, that you only need half the filling that this recipe calls for. And you do not need to go through the tough work of parboiling the peppers. Just stuff them raw. Too many bread crumbs in the filling. Otherwise, sauce is great.
Last year, I planted what I thought were green bell peppers (they were mis-labeled). When these banana peppers grew (and I had lots!!!), I had to start searching for recipes. Decided to try this one. I made this recipe last year and just finished up the leftovers that were in the freezer. Very delicious!!! Anyway, this year I planted banana peppers on purpose so that I can make this dish again. I found that I had too much sausage mixture and used it to make meatballs, so this time I'll half the sausage.
This is a great recipe, but it does make a lot of peppers. I made 28 from the recipe! I was making these for a trial run before I made them for a family get together and ended up only having to make 1 batch. Because of the huge amount of peppers I had to make extra of the sauce mixture. Watch the salt in the sauce 1 1/2 teaspoons does make it taste salty. I actually ended up using my own sauce to top the peppers with because of how salty it tasted to me, but otherwise they were a hit. I also topped with some grated romano cheese and shredded mozzarella the last 10 mins of baking. I will definitely be making these again. Also since the recipe made so many peppers I had to freeze some before I could use them for my party. They froze well. I was actually thinking of buying more peppers now, while they are on sale, and making another batch and freezing them for later use.
Thanks to all who have rated this recipe. We do use the HOT variety of peppers for this recipe and yes they are too hot for me but my hubby and neighbors love them hot. We buy the HOT hungarian wax peppers at the farmers market for these (by the case load I might add) As some of you already know, when you submit a recipe, allrecipes.com tests it and alters it to the way they find it will best perform. So if there is a lot of extra filling for the peppers, that is why. Again thanks to all that have tried and taken the time to review the recipe. Buono Mangia
My family loved this recipe. This was my first time using peppers and I won't soon forget it (did not wear gloves because my neighbor told me they weren't hot)!! Make sure to wear GLOVES removing the seeds!! I halved the recipe and used 6 larger sized peppers. I par boiled for 3 minutes before filling. There is wayyy too much filling as many reviewers have stated. For presentation, I did not cut the tops off, but cut lengthwise and removed a small amount of pepper and seeds. My kids were eating these so I used a country sausage and ground chuck mixture. I subbed onion powder in place of the onion. I will make again since we have a ton of peppers.
Very good. I used Hot Hungarian Wax Peppers (sometimes called Hot Banana Peppers) instead. Also, to cut down on fat, I used turkey sausage. I cut the recipe for the filling in half and just used 1# of sausage. With the hot peppers, I found you did not need the hot sausage as well. I didn't have regular bread crumbs on hand so I used a mix of cut up wheat bread and Italian stuffing mix. I also added slices of Monterey Jack cheese over the peppers during the last 10 mins of cooking. Next time I will add a little more tomato sauce during the last 20 mins or so to make it a bit more moist. If in a time crunch, you can always use ready made spagetti sauce instead of making it yourself. Even with cutting the filling recipe in half, I still had some left over. If you use a cake decorating bag to stuff the peppers, use a rounded tip of some sort - this helps you get the filling all the way down into the bottom of the peppers if you have small to medium sized peppers.
Super delicious. I altered the recipe and used regular pork sausage and ground beef to tame it a bit for my family. I also filled to bell peppers that I needed to use up with the left-over filling. I will be making this one again!
I followed this recipe to the letter, save for the sausage part. I don't like Italian sausage (no offense to Bob!) so I used Jimmy Dean Hot sausage instead. It turned out so great! Banana peppers are one of my favorite kind of peppers and this was just, lovely!
Excellent stuffed peppers! I ended up with way more filling than 8 banana peppers could hold, so I added a couple of red bell peppers to the pan to hold the excess. All were deeelicious! I used 1 lb. hot Italian sausage mixed with 1 lb. ground sirloin... other than that I followed it as stated. OH, except for step one... I skipped it. There's really no need to boil the peppers because 1 hour in the oven is more than enough cooking time. A big thanks to Bob for coming up with this one!
This was fantastic. I found some Gold, long peppers that worked great. As the others stated, there was plenty left over, I wanted to ensure the same flavor so I kept the recipe the same. However, we only had one brand of Italian sausage at our store and I knew how salty it was so I used a third each of the mild Italian, spicey Italian and regular ground pork (to mild the saltiness). With the brand of sausage I had it was still a little salty even though I reduced the salt almost to nothing so next time I will completely leave out the salt. The sauce was excelent and all of the flavors blended marvelously. This will be a keeper. Thank you!.
I read the comments and found it is true, there's just too much sauce, that is, only if you don't like lots of sauce! Fortunately, I love sauce. Anyway, this is pretty great! I wasn't sure about it at first, but the celery was actually a welcome addition that wouldn't have thought of myself. Changes I made: used a few shallots along with the garlic, only used 1 lb Italian sausage, and added 8 ounces of ricotta cheese to the stuffing.
This is a great recipe. I had to change a couple things though. I didn't have parm, so I diced some moz and added it to the filling. I used a jar of (pretty bland) pasta sauce instead of the tomato sauce & crushed tomatoes, but I still used the onion, celery, diced pepper & spices. I also topped with sliced moz the last few minutes of baking. I served them with pasta, italian bread & a salad. My husband liked them so much, he said he was going to eat them all! I didn't let him, of course ;)
I have made these several times and they are always amazing! I always double the sauce because I like my peppers covered. Yes it's alot of meat, but so what...stuff some red or green bells and use the extra to make meatballs. Those of you who think 1 1/2 cups bread crumbs are too much must not have read the recipe. It states to add 1 cup of the sauce to the meat mixture and it works out perfectly. This time I filled 8 hot peppers, 2 red bell peppers and a medium large zuchinni all in the same pan and the flavors blend well together. Skip the par boil. Those who complain it's too much work and rated it poorly because of that need to stick to a box of hamburger helper! This recipe rocks! Thanks for sharing Bob.
I have made this 2 times and its great.It takes some time but the time is worth it.The left over meat I usually have after I make into meat balls.
Really tasty dish! I wasn't sure I would like it but I needed to find some way to use all the banana peppers from my garden. I made a couple of changes. Used 1 lb. total of meat - 1/3 hot italian sausage, 1/3 italian sausage, and 1/3 ground beef. Used 1 cup of bread crumbs with italian seasoning and omitted the salt and pepper. Also used olive oil instead of butter. Had plenty of filling for about 9 peppers. Will definitely make again!
I made this last night and it was really good. I used different sausage because my husband wanted me to use meat we already had in the freezer (he's a hunter), but the flavor of the sauce and the meats together were fantastic. I gave it 4 stars instead of 5 because there was way too much meat mixture for 8 banana peppers. I used 10 peppers fresh from our garden and they were huge, but I still had at least a quarter of the meat left over. I even split my peppers down the middle and made them boats so I could add extra meat and still had a ton left over. I ended up cooking it at the same time as the peppers in a loaf pan so we can have meatloaf tonight. :) Also, next time I will not boil the peppers first. They became a little mushy after cooking for an hour in the oven. I'm hoping that by not boiling them first they will remain a little firmer. I served with a salad and parmesan garlic bread.
I modified the recipe a little only for ease of making. I used jarred sauce and only hot sausage. I like the stuffed hot peppers I get in the restaurants and I worked to get this recipe as close as possible. I basically skip step two and then when I mix the sausage and ingredients I don't mix in any sauce, I save that and put that over the top the peppers and then I take mozzarella cheese after it cooks at least for 1/2 hour and load that on top. Don't put the cheese on too early or it burns and ruins it. Boiling the peppers before takes out all the bitterness and is definitely a must!!!
We went to Hatch, NM last weekend for their Chile Festival and brought home lots of Chiles. I used this recipe with the chiles and the whole family loved it. The only thing I did different was make a cut down one side so it would be easier to clean out the seeds and veins. The kids don't like foods that are to spicy.
FAB!!!! I sliced peppers in half and laid on sides - FAR easier than stuffing them whole, and meat stayed nicely mounded on top. I had enough meat left to also stuff some extra green peppers. I did have to make another batch of sauce for these though, since I used all the sauce on the 8 banana peppers/16 halves. I did not boil anything prior to stuffing and still turned out great. A definite keeper, and a nice change from the everyday rotation!!!!
Outstanding! Great use for our homegrown banana peppers. I used turkey Italian sausage and cut the meat down to 20 oz...still had way too much filling. Also, would suggest low casserole to encourage some of the liquid to evaporate during baking. I like the idea of mozarella as a topper. Home Run!
Delicious! Filling is much too much for the amount of peppers given in the recipe. I added shredded cheese and let melt to serve. Keeper!!
I was very skeptical at first, as I have never used banana peppers. But, I figured since we have such an abundance in the garden this year, I'd try this out. It really was AMAZING!!! I only ended up using 1 lb. of the mild sausage, and have enough leftover for a second batch. I also added shredded mozzarella during the last 5 minutes. Try this recipe - you will not be disappointed!
While I wouldn't say we disliked these, I would say they were just average. With all the great reviews I expected more from this recipe. All my ingredients were fresh. The peppers from my garden, along with the fresh basil and home canned tomatoes. I agree with other reviewers, the amount of stuffing is way too much although I just scattered the leftovers around the peppers before pouring the sauce over them all. While I was mixing the bread crumbs with the sausage, I thougth 1 1/2 cups of bread crumbs would be way too much never the less I followed the recipe instead of my instincts. 1/2 to 3/4 cup bread crumbs would have been plenty. I also was considering cooking the sausage before baking the whole dish to avoid pooling of grease, however again I followed the recipe and found no grease pooling on top. I assumed it was due to the excess bread crumbs soaking it up. All in all, I would not make this again.
If you don't like stuff green peppers than this is the recipe for you! I really liked the taste - banana pepper did not over power the taste. Glad I read the reviews - I only used 1/2 lb of each sausage and still had quite a bit leftover.
this was a very tasty dish, however i had way more meat than i needed. i made meatballs and baked them in the oven. they are in the freezer for the next spaghetti dinner.
Yum! What a great way to use the banana peppers growing in our garden! I made the following modifications to the recipe: 1) I cut back the salt to 1 teaspoon total (half in the sauce and half with the sausage). I figured the sausage, bread crumbs, and tomato sauce already came with their own salt, and neither my husband nor I thought the recipe was any worse off for reducing the amount. 2) I bought 2 lbs of mild Italian sausage because the hot sausage at my store all had MSG. To compensate, I added a diced jalapeno pepper to the sauce (sauteed with the onions and celery), and then I added tabasco flakes, crushed red pepper, and paprika to the sausage mix. It had a nice kick to it. As other reviewers stated, you end up with way more filling than you need. I stuffed 12 banana peppers and still had at least half of the filling left over, which I froze for later use. We ate the peppers with angel hair pasta, and it was delicious.
This is a great website to find recipes that are relatively easy to make. There is no way you would ever use 2 pounds of meat to fill 8 banana peppers. I filled 24 and it was still too much meat and I should have cut it in half like suggested in other reviews. I used half lean hamburger and half hot sausage. There is too much salt in the recipe should be about 1/2 of what it calls for. It helps to fill the peppers if you cut a small portion off the tips. My husband loved them and it was a great way to use our banana peppers. I will make this each year when the peppers are ready to pick.
The sauce was GREAT, I added sugar to mine though. The meat filling was not so great, I not sure if it was the sausage we just didn't like, but I think it was bread crumbs. Neither my husband or I ate the filling we just ate around it. A total disappointment considering the time I spent on them. I'm going to stick to rice instead next time, and a different sausage, Oh and I like my peppers a little less done I would only blanch them 3 mins. instead of 5, and at the end top them off with mozzarella cheese or whatever you have in your fridge.
Delicious. Nice heat to the dish. Something you don't have everyday and can't find on any menus, so a welcome change of pace.
Bit too salty, I'ld suggest dropping the salt by at least half a tsp, as sausage is already fairly loaded with salt.
I made this recipe for my husband's birthday. I used 6 cubanella peppers, and 2 other varieties of peppers to try just for fun. All together I stuffed about 11 peppers with the filling. What a wonderful recipe! We really enjoyed it and will certainly use as one of our regular meal recipes. The sauce is terrific! My husband took some to work and the guys told him his wife is a very good cook! Thanks Lisa!!!!
I loved these. I was given a bunch of banana peppers at work the one day and wanted something good to make, and i found this! It worked out great because i also buy a great quality hot Italian sausage in bulk. Instead of using both hot and mild i just used the hot and cut it down to a lb. The filling still ended up being an extra amount (as a lot of other reviewers pointed out) i just froze the extra and plan on making meatballs with it. My sauce ended up drying out a little when it baked so next time i will either try covering it or adding more sauce. Thanks for the recipe!
This was fantastic. I only had sweet sausage on hand, and it turned out wonderful. I cut the filling in half and still had some left over. I'll freeze it and use it when I make this again. Sauce was so delicious. This recipe is a keeper.
This is an excellent recipe. My husband and I both loved it. I made it with sausage that I get from my local sausage store named Serra's. They have a Serra's Special Sausage that is mild with lots of flavor. It is flavored with Garlic, Parsley, and Provolone Cheese. I mixed in jarred sauce, the bread crumbs and 1 egg. Then stuffed the HOT banana peppers accrding to the recipe. I poured some more of the sauce over the peppers, and also added diced plum tomatoes from my garden also to chunk up the sauce. Very Delicious and EASY to make. Thanks Bob.
This was mouthwatering. I only used one package of italian sausage and one can of the crushed tomatoes. This made a lot even with the one package of sausage, so I cooked what was left of the stuffing, added the other can of tomato sauce and seasoned it up to make a nice spaghetti sauce that I served on the side with pasta. It was fabulous! Thank you!
Totally awesome; this will become a Summer Staples recipe. I had grown banana peppers for the first time this year and used 6 long banana peppers plus one mild Big Jim New Mexico chile. I adapted recipe slightly to include only MILD Italian sausage. I didn't have a pastry bag to stuff the peppers, so I used a teaspoon plus a chopstick as a pusher to shove the stuffing down to the tip of the pepper. I had excess stuffing, so I put Pam in a glass oven banking dish, put the excess filling all over the bottom, lay the peppers on this, and poured sauce over all. Baked just as directed and it smelled wonderful. THIS WAS SO DELICIOUS, I am serving it to my new boyfriend, whom I want to impress with my cooking. I intend to serve it with cucumber salad in sour cream, another Summer Staples recipe.
never have I eaten better stuffed peppers, did have to add more sauce, needed a little more moisture for the gravy. My wife even liked them, said don't change a thing (I like to experiment).
I made a few alterations: added shredded cheddar cheese which added a nice flavor. I used my own sauce recipe and used half hot sausage and half ground beef. I used all sausage previously and we prefer the mix with beef. I found really large peppers at the Amish road-side stand. So much easier to stuff! We love this recipe and make it at least once a month. Thanks Bob!
I made this recipe and my fiance called anybody that would listen to tell them how good it was. The only thing is I waited to long to use my bannana peppers so I couldn't use them all so I substituted and used the large pasta shells and followed everything in the recipe just stuffed the shells instead of the peppers and what peppers I could use I cut them down and stuffed in the shells with the ingredients. Sprinkled left over cheese and suace on top. I still give it five stars because it was soooo freakin good!
Awesome recipe ... and with the extra meat mix left over after stuffing using only one and a half pounds of fresh hot and mild sausage, I just baked a whole cookie sheet of sausage meatballs to use as a side dish with the banana peppers ... turned out awesome! Just made this for the umpteenth time, just love this one! Enjoy
Very good recipe. As other's have said, there was way too much filling and this is after I filled 16 banana peppers. I ended up making meatballs out of the extra filling.
I would agree with cutting the salt down to 1 1/2 or just 1 tea spoon. The cut the meat down to 1 pound total and it made 11 peppers in total.
This recipe was really very yummy! I bought too many peppers on a special at my grocer, and this was a great way to use some of them up! I made as written. I did follow suggestions by other reviewers and only made half of the stuffing mixture. I used homemade marinara instead of the tomato sauce, and didn't add parmesan simply due to preference. Great recipe, and these reheat very well! Hubby had some of the leftovers for breakfast this morning.
This is TOTALLY awesome...made it last week, using jar spaghetti sauce I am getting requests for it again this week...I am going to mix in zucchini with the peppers/sauce for a different type of thing...
I make this recipe all the time, it is delicious. A tip on stuffing the peppers, cut a small amount of the bottom "tip" of the pepper so that there is a small opening, this allows air to pass through the pepper when stuffing. Makes it a lot easier. I usually make about a dozen peppers, and freeze remaining stuffing mixture for next time.
I read the other notes so only made half the recipe. I also used smaller sweet yellow peppers so I had some filling left over. I used mushrooms I had on hand and stuffed them as well. Still had some filling left over so browned the mixture in the same frying pan with the chopped mushroom caps and some cheap red wine. I am freezing it and will add to sauce at a later date. NOTHING wasted! As for the recipe itself....LOVE IT! Next time peppers are bountiful I will definitely make again. And did I mention that my kitchen smells wonderful?
This is getting to ba a tradition at our house! When the peppers and tomatoes come in, we know just what we are going to do with at least some of them! Since I know the sausage stuffing will fill lots of peppers, I have lots on hand. Wonderful way to enjoy the fruits of your garden, and it freezes really well, too. So nice to reach into the freezer on a cold winter night and bring out something that tastes so fresh and so delicious! The turkey sausage is great, too.
Way too much stuffing! 1# saugage is plenty. I also added gaglic,ricotta cheese and sharp chedder. All that made 20 peppers. over all it was verry good! COOK WELL MY FRIENDS!
Excellent! Very tasty and satisfying. Takes a lot of prep work but it's worth it. Thanks Bob, this one is a definite keeper! -3rd time making it and I think I would like it even more with 1/2 italian sausage & 1/2 ground beef so will try that next time.
Delicious. I even "healthed" this up and it was still great. I used 99% fat free ground turkey instead of sausage. Much less spicy, but you can leave more of the membrane in the sausage if you want it hot. The only thing I would change is add more sauce (I made it with noodles for my kids). Thanks!
Hubby liked it... I found it a bit dry after the baking. Added some zesty spag sauce I preheated in microwave and parmesan over top, baked in oven about 10 more minutes. Was good.
This was delicious! I'm a college student so this was quite an undertaking for me, but it was really pretty simple. I left out the celery and the breadcrumbs (I forgot to pick them up at Wal-mart), and since there was so much meat mixture left over I put some with the left-over tomato sauce to pour over the peppers. I will definitely cook this again.
Bravo! This was very good. I plan to use the tomato sauce mixture for other dishes as well. My husband loved it as well. I did have extra filling which a froze for next time.
I tried this recipe and I only used about 1/2 pound or less into six good size banana peppers. Also, the taste is very ordinary.
Made this for my husband's bday using banana peppers from our garden. It was delicious. As another reader suggested, I skipped boiling the peppers. They still turned out very tender and did not fall apart. The sauce was wonderful - very good seasoning and taste. It is a very flexible sauce - I only had chopped tomatoes with chili seasoning and added extra oregano and basil. I blended the sauce after cooking since I did not finely chop the vegetables. Loved this recipe and will make again and again!!!
Great recipe! Definitely worth trying. My husband loves stuffed banana peppers, and he thought these were delicious. I usually cover my peppers with sauce from a jar, but the sauce in this recipe was worth the making. However, as other reviewers have said, this recipe makes a LOT more than eight banana peppers. I made the mistake of doubling the recipe. I was able to stuff around three dozen small- to medium-sized banana peppers and another sixteen large, and I still had about a pound of stuffing mixture left over. I was wondering if the recipe was for stuffed green peppers instead of banana peppers???
Wow, this was a LOT of work (and I'm not opposed to a fair amount of chopping either). Based on previous reviews I halved the meat mixture, and there was still more than half left! Taste was good, 4*. I was tempted to rate a 3 because I knew how much labor was involved.
Pretty darn good! I used this recipe as a starting point: I stuffed Banana & Hungarian Hot Wax peppers with a mixture of raw minced onions, breadcrumbs, cream cheese, 2 cloves minced garlic and italian seasonings. Half a jar of spaghetti sauce in the pan and the remaining over top of the peppers, a little sprinkle of mozzarella and FABULOUS!
Cut the filling in half, use the same amount of tomatoe sauce. This is a winner.
This recipe is a keeper. I changed the recipe a bit because I had made stuffed green peppers and had leftover meat mixture. So I had hamburger and rice and cheese in with everything else. These were great. I think they would have been great either way. Thanx so much!!
I Made this dish, last night. We used no salt added tomatoes and tomato sauce, left out the salt and added about 1/4 cup of dry red wine. My family raved about it
I love spicy food and this sure was. almost a little to spicy. But I still loved it. I messed up and put 1 whole egg. And it still was fine. With the left over stuffing and there was a lot. I made meatballs and double the sauce and had meatball sandwichs. Thanx for the recipe
OMG this is good I added some shredded mozzarella on top and it just added to the already wonderful dish Bob you did real good with this one. I will be serving this to my friends during our fall gathering.
It was a little hot. I would opt to use the mild sausage. I was confused when the sausage was to be cooked. Had a good taste, but time consuming to put together.
For a great variation, try using Cubanella peppers instead of Banana. They are bigger & easier to stuff and are mild if you don't like the heat of banana peppers.
Very good and flavorful. I followed previous advice and halved the amount of meat mixture, but kept the sauce the same. I had extra meat, so I crumbled it and spread it throughout the pan. Also, no need to add salt. Very good, but a lot of work!
Awesome recipe! And we aren't really big pepper fans! The Stuffing was wonderfull, and I will be making it again!
Tasty, but triple the amount of meat filling needed. Additionally I made 12 large meat balls and still have enough meat mixture left for another batch of the peppers. Add the mozzarella topping. Use whatever tomato sauce you like...I used one with zucchini and other vegies.
I cut the ingredients in half as there is just me. I have filled 10 banana peppers and still have half the mixture left over. Going to the farmers market tomorrow to get more to put in the freezer.
Great recipe, however, I rarely ever go exactly by a recipe. I had a lot of banana peppers from my garden. they seemed way too small to stuff, so I had to make a slice in them to put the stuffing in. Made sauce from fresh garden tomatoes and more garlic because we LOVE garlic. Used a lot less sausage because I knew that 2 pounds were WAAYY too much, in fact, I used only 3 hot sausages out of their casings, browned ahead in skillet. Only had to cook about 30 minutes. They were wonderful and will make them again when I pick a bunch more peppers. It will probably come out a bit different a second time but its a great recipe starter! Thanks for the idea!
I made these just as the recipe said and they were beautiful to look at, but were way too salty! Also, I agree with the other reviews that state that there is entirely too much meat. I stuffed 13 big banana peppers with it. I think if I do it again I will eliminate the salt altogether (the sausage already has enough salt in it) and mix the hot italian sausage with hamburger instead of all sausage. It was overwhelming to everyone in my family and my husband is a sausage lover.
Very tasty. I only used 1/2 t salt (for the sauce) and 1/2 c bread crumbs and 2/3 c of the sauce for the sausage. Definitely will make this again - thank you!
I am a vegetarian, and I adapted this recipe. It was awesome. I used fake sausage to replace the meat, and I halved the filling recipe, and still had enough for meatballs left. I also used half bread crumbs and half oatmeal, and canned spaghetti sauce. I used banana peppers and jalapenos. It was really good this way, if any other vegetarians are interested - my father in law ate his up and had no idea that it was meatless until I told him. I will definitely make this again!
There were just the 2 of us, so did some minor changes but kept the basic recipe. I used 1 pound of Bob Evan's Italian sausage and that was plenty. To the sausage, halved all other ingredients, plus added some pepper flakes for a little heat to take the place of the hot sausage. Made the whole recipe of sauce and I am glad that I did. Topped with mozarella cheese halfway through baking. These were the bomb! Stuffed 12 medium banana peppers, so plenty left. Update to my old review - I NEVER parboil peppers. Never necessary. Just stuff and bake.
Just wasn't a fan - the peppers got mushy but the skins remained tough. I'll stick with the sausage stuffed jalapenos!
This was delicious! My husband raved about it so much, I had to make it again for his friends too! There was plenty of stuffing for 2 or 3 times the amout of peppers called for. So I made more of the sauce and made another batch of peppers!
I assumed that cutting tops of peppers off and chopping edible portions meant the lengthwise tops when laying on their sides! I didn't see how to remove seeds and ribs any other way. This worked out great and made it easy to insert stuffing.(I cut off stem end also) I loved the recipe but way too salty!!! I had doubled the recipe so I could make 1/2 with less spicy sausage. Doubling the salt almost ruined it. Definately cut back on salt and I will add mozzarella cheese last 10 minutes as others suggested. I agree that this makes enough meat mixture for at least 3 times the peppers. I'm going to try freezing some as the peppers are coming on heavy right now. I'M SO THANKFUL TO FIND A WAY TO USE THEM!!!
I made these over Labor Day Weekend for a gathering of family and friends at our house. They were delicious! Everyone wants the recipe. These are going to become a regular in my recipe collection. Thank you, thank you, thank you!
Excellent recipe! Difficult to convince husband to try something new, but he did and he loved it! May not mean much to any of you, but trust me, that is the best review I could possibly give it. Try it and you won't be sorry!
I liked this recipe. I did not make as much filling as called for (per previous reviews). I also cooked some pasta and then baked the peppers and sauce on top of the pasta. It is now a one dish meal that my family really enjoys!
This is a very good recipe, I used cubanelle peppers instead of banana because they are larger and easier to stuff. I covered them with one large can of red sauce and put them in the crock pot on low for about 6 hours. They were awesome! I had a lot of stuffing left over but I just popped it in the freezer for next time. Will make again!
This was a good stuffed pepper recipe, and I say this not being a big fan of stuffed peppers. The banana peppers give it spice which makes it more interesting. We used half the amount of meat and used a veggie sausage. That was still enough to fill a ton of peppers, as other reviewers have stated. Also we left out the bread crumbs and the filling was moist! Next time I would spice up the tomato sauce more to give it more flavor and maybe use some cheese over the peppers while they are baking. Was delicious!
This recipe gave me a great starting point to make stuffed banana peppers. I felt the amounts of ingredients were way off. Even using large banana peppers, 2 packs of sausage and all that sauce makes way too much filling.
Wow! This was great. I did change the recipe some. I used regular green peppers instead of the hot banana peppers and I didn't use any egg when mixing the meat. This is a definit keeper and way to impress the company!
This was pretty tasty. I had plenty of the stuffing mix left so I just started stuffing the other peppers in my fridge. I used red and yellow peppers for the extra and it was good too. You can probably use this for any pepper stuffing.
perfect!!! my famiy loved them.!! will definately make again.. i did make some small changes. i mixed part italian bread crumbs and plain, added chopped mushrooms and an extra can of tomotoes but otherwise all the rest the same.. did have some leftover meat so i added shredded cheese to it and make a small meatloaf with tomato sauce on top.. it was all great!! thanks!! :)
very good!! Used hungarian hot peppers. For the filling I used mild italian sausage and chorizo.Left out the celery. Instead of crushed tomatoes used diced tomatoes with green chiles. And when ready sliced in half and topped with some of the cooked sauce and extra mozzarella. The peppers were not as hot once cooked. Definantly a keeper. Liked better than stuffed green peppers!
I was very pleased how easy and yummy this recipe is. I also substituted a jar of pasta sauce like mentioned in several reviews. I used fresh basil too, just because I have tons!! This recipe reminds me of a dish at a local Italian restaurant. I will definately make this again!
