Sausage Stuffed Banana Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large banana peppers
02 -
1 tablespoon olive oil
03 -
1 pound ground Italian sausage
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2 garlic cloves, minced
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2 small tomatoes, seeded and diced
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1 tablespoon fresh parsley, chopped
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1/2 teaspoon sea salt
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1/2 teaspoon black pepper
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4 ounces cream cheese, softened to room temperature
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1/4 cup grated parmesan cheese
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3/4 cup shredded mozzarella cheese
# Instructions:
01 -
Get your oven heating to 375 degrees Fahrenheit. Grab a baking sheet and line it with parchment paper. Slice each banana pepper down the middle lengthwise, then scoop out all the seeds and that white membrane inside. Lay them cut-side up on your prepared sheet.
02 -
Warm up the olive oil in a large skillet over medium-high heat. Toss in your Italian sausage and let it cook for about 8 to 10 minutes, using a spatula to break it into smaller pieces as it browns nicely.
03 -
Turn the heat down to medium. Toss in your minced garlic and stir it around for about a minute until you can really smell that wonderful aroma filling your kitchen.
04 -
Add your diced tomatoes and chopped parsley to the pan. Let everything cook together for roughly 2 minutes until the tomatoes start to soften up.
05 -
Drop in the cream cheese and use a meat chopper or wooden spoon to break it up and mix it through. Stir in the parmesan cheese, then taste and add salt and pepper as needed.
06 -
Spoon the sausage mixture into each pepper half, filling them generously. Sprinkle the shredded mozzarella over the top of each one.
07 -
Pop the stuffed peppers into your preheated oven and bake for 18 to 20 minutes. You'll know they're done when the peppers are tender and the cheese on top is melted and starting to turn golden brown.
# Notes:
01 -
Each serving consists of 2 stuffed banana pepper halves, perfect for a satisfying main course.
02 -
Store any leftovers in the refrigerator for 3 to 4 days. Place paper towels between layers to keep the filling from sticking.
03 -
You can prep these ahead by stuffing the peppers in advance and baking them when you're ready to eat.
04 -
To reheat, warm them in a 350 degree oven or microwave for 1 to 2 minutes. Adding a bit of extra cheese before reheating freshens them up nicely.
05 -
For freezing, wrap each pepper individually in plastic wrap and store in a zip-top bag for up to 3 months. Thaw before reheating for the most even results.
06 -
If serving as an appetizer instead of a main dish, plan on one pepper half per person rather than two.