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Sunday, May 15, 2011

Stuffed Banana Peppers

  • 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...

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One Pink Fish


*All remedies mentioned on Natural Simplicity have been found on the web or in books as I learn to heal my family in a more natural manner.

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