CTV Recipes
Search Recipes
Stuffed banana peppers
Bring the unique flavour of banana peppers to a whole new level when stuffed with sausage, cheese and more.
YIELDS
2
TO
4
Ingredients
- Kosher salt
- 4 banana peppers
- 2 tablespoons fine bread crumbs
- 2 tablespoons milk
- 2 tablespoons olive oil, divided
- 1 yellow onion, minced
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 cup (250 ml) tomato passata or crushed tomatoes
- 250 g lean ground beef
- 100 g spicy Italian sausage, casing removed
- 1 egg yolk
- 1/4 cup (20 g) finely grated Parmigiano-Reggiano cheese, plus more for serving
- 1 tablespoon finely chopped parsley, plus more for serving
- 2 teaspoons finely chopped oregano
Directions
- Heat your oven to 350ºF and bring a medium saucepan of water to a boil over high heat. Season well with salt and add the banana peppers to blanch for two to three minutes or just until slightly tender. Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds. Set the peppers aside and finely chop the small piece you cut from each.
- In a large mixing bowl, combine the breadcrumbs and milk and set aside.
- Heat one tablespoon of oil in a skillet over medium heat and add in the onion and chopped pepper. Season with salt and pepper and cook until tender and lightly golden, about three to five minutes. Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
- Add the tomato passata or crushed tomatoes into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid, and turn the heat down to low to cook and keep warm.
- Add the ground beef and sausage meat to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley, and oregano. Season with salt and pepper and mix well to combine. Stuff the meat mixture into the peppers and set into a foil-lined or lightly greased baking pan or dish.
- Drizzle with the remaining tablespoon of olive oil, cover with foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes or until golden and the internal temperature of the meat reaches 165ºF.
- Serve the peppers topped with sauce and a good scattering of Parmigiano-Reggiano and some chopped parsley. Enjoy!
