Sausage Stuffed Banana Pepper Hotdish Recipes

STUFFED BANANA PEPPERS WITH HOT SAUSAGE

Steps:

• Preheat your oven to 350 degrees F.
• Start by preparing your peppers. While wearing disposable gloves, cut tops of the peppers and remove any large pieces of the Inside rib. There will be small bunches of seeds inside. If you like a lot of heat, leave them. If you prefer a more mild pepper, remove the seeds.
• Divide the ground sausage into 8 separate, equal portions and stuff one portion into each pepper. It's okay if the sausage is exposed and doesn't completely fill the contents of the pepper.
• In a baking dish, take half of the tomato sauce and spread it along the bottom of the baking dish. Add the water and mix it together with a spoon or whisk.
• In a single layer, lay each pepper in the sauce in the dish.
• Pour the remaining tomato sauce over the peppers.
• Cover the baking dish with foil and pop it into the pre-heated oven for roughly 40 minutes.
• At 40 minutes, remove the baking dish from the oven and carefully remove the foil. There will be hot steam released. If a knife easily pierces the pepper, they're ready for the next step.
• Top each pepper with mozzarella cheese.
• Turn the oven to broil and put the peppers back in the oven, uncovered.
• Broil until the cheese is golden brown and remove from the oven.
• Let cool for at least 10 minutes before serving. Enjoy!

SAUSAGE STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
• In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
• In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

SAUSAGE STUFFED BANANA PEPPERS

Steps:

• Clean peppers by carefull slicing a T into pepper being careful not to cut the cap off. slice down the length of pepper but leave enough at the bottom so that pepper is not cut to the very end. Remove all seeds. If you don't like your peppers too hot you can soak the cleaned peppers in cold water for and hour and this will lessen the heat of the pepper.
• Brown your sausage with the minced garlic, pepper & parsley.
• While sausage is cooking, crush the Ritz crackers into a fine crumbs. Add parmesan cheese to cracker mix and combine well.
• Remove cooked sausage and chop finely in blender so it appears more like ground sausage. Place ground sausage in bowl. Add crushed Ritz crackers and parmesan cheese and mix well. Add 1-2 Tbsp of melted butter to mix so help make the stuffing moist if it appears to dry but not wet.
• Preheat stove to 375 degrees.
• Spoon stuffing into peppers. Fill generously from top to bottom of pepper.
• Depending what type of dish or dishes you use to bake the peppers, I ususally use 2 casserole dishes and pour the olive oil into the bottom of the pans so there is about a 1/2 of olive oil in pans. Lay peppers in baking dishes. Bake for 30-35 minutes. Pull peppers out and generously spread shredded mozzarella cheese over peppers. Bake for 5-10 minutes so cheese is melted well.
• Cool slightly and serve.

SAUSAGE-STUFFED BANANA PEPPER HOTDISH

Steps:

• Cut off tops of peppers, and remove stuff inside& seeds.
• Chop edible portions of tops; set aside.
• Bring a pot of salted water to a boil.
• Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes.
• Drain and set aside.
• Heat butter in a medium skillet.
• Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
• Stir in crushed tomatoes, tomato sauce and garlic.
• Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
• Simmer uncovered for 10 minutes.
• Preheat oven to 350°F.
• In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
• Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• Fill each pepper with the meat mixture.
• Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers.
• Bake uncovered in preheated oven for 1 hour.

STUFFED BANANA PEPPERS

Steps:

• Mix sausage, cheese, bread crumbs, salt and pepper, and egg together in mixing bowl. Season to taste. Adjust mixture with additional cheese and bread crumbs if too dry or moist - medium moisture for stuffing desired. Make a radial slice around the top of the banana pepper leaving the top intact. Pull back top and remove seeds if so desired. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and fry each side until browned. Place marinara sauce in middle of plate. Arrange peppers on top of marinara and grate the dry ricotta cheese on top of the hot peppers.

GREEN PEPPER HOTDISH

Steps:

• Brown hamburger with onion.
• In a casserole dish, mix hamburger, soup, rice and green pepper. Season with salt and pepper.
• Cover and bake at 350 for 30 minutes or until well heated.