- 4 banana peppers
- 1/4 cup chopped onion
- 5 fresh tomatoes
- 1 clove garlic, minced
- 4-5 fresh basil leaves chopped
- small handful fresh oregano chopped
- 1-1/4 teaspoons salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1/2 egg
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup grated Parmesan cheese
- 1 pound hamburger
- 3/4 cup panko bread crumbs
1. Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
2. Dice tomatoes into very small chunks and simmer in a medium sized cooking pot with chopped garlic. Stir often. As you are stirring, press tomatoes with a wooden spoon to smash the tomatoes and help the sauce liquefy faster. Season with basil, oregano, ½ of the salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F.
3. Spray a medium skillet with cooking spray. Saute reserved chopped pepper and onion until tender, 3 to 5 minutes. Add mixture to tomato sauce and stir. Cook an additional 5 minutes.
4. Meanwhile, in a large mixing bowl, combine ½ egg, remaining salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in cooked hamburger, bread crumbs and ½ cup of the tomato sauce mixture.
4. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
5. Bake uncovered in preheated oven for 1 hour. Feel free to top with cheese when the peppers are done.
...altered from a recipe I found on All Recipes...