Banana Peppers Stuffed With Vienna Sausages Or Hot Dogs 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!

BANANA PEPPERS STUFFED WITH VIENNA SAUSAGES (OR HOT DOGS)

Steps:

• Mix tomato juice, vinegar, sugar, ketchup and garlic.
• Cook 30 Minutes.
• Cut stem end off of banana peppers and remove seeds (use rubber gloves if making hot peppers).
• Stuff 1 Vienna sausage (or hot dog) into each pepper.
• Pack peppers tightly into pint or quart jars.
• Bring sauce to boiling.
• Pour over peppers.
• Wipe rims of jar with a clean cloth; place llids and screw on rings fingertip-tight.
• Set the jars on lids for 5 minutes and then set right-side up until lids pop.**.
• **This is an heirloom recipe that uses the inversion method, which is no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation) because it can affect the ability of the lid to form a good, secure seal to the jar. Current guidelines recommend pressure canning items containing meat for optimum shelf-stable storage safety, but at the very least the jars should be processed in a boiling water bath and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal and if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

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.

HOT STUFFED BANANA PEPPERS

Steps:

• Preheat oven to 400 degrees.
• USE RUBBER GLOVES when handling the banana peppers! I usually use disposal latex gloves since i have to go back and forth between the sausage and the peppers. Cut the tops and bases off the peppers essentially making a tube.
• Place the peppers on a large baking sheet(with sides) in the oven with apprx 1/4 c of olive oil. I usually spread the oil on the sheet adn roll the peppers in it. Allow them to soften an blister slightly apprx 15 minutes Turn once during cooking.
• While they are cooking, I put the hot sausage in a large frying pan and cook apprx 3/4 way done(rest will get done in oven as you don't want to dry it out too much). Let cool and crumble.
• Remove peppers from oven and allow to cool slightly. Turn oven down to 350.
• While the peppers are cooling, in a large mixing bowl add the egg, cooled crumbled sausage, garlic, pepper, breadcrumbs and cheese. Mix with hands.
• Take the peppers cut lengthwise down middle. Remove the ribs and seeds with paring knife.
• Place in apprx 4 tbsp of olive oil in 9x13 casserole dish with apprx 4 tbsp of sausage mixture each. Line up side by side until all are in pan. Top with apprx 1 c shredded mozzarella mixed with shredded(not grated) parm or romano cheeses. You can also cover with sausage spaghetti sauce if you wish. I like just the plain rolls.
• Bake covered for apprx 20 mins or until cheese bubbly.

JACKIE'S STUFFED HOT BANANA PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set aside to cool.
• Mix cooked sausage, 4 cups mozzarella cheese, ricotta cheese, pepperoni, eggs, Parmesan cheese, parsley, garlic powder, and nutmeg together in a bowl. Stuff each pepper with cheese mixture.
• Cover the bottom of a 9x13-inch baking dish with 1 cup spaghetti sauce. Add stuffed peppers, stacking them if needed. Cover with remaining sauce. Top with remaining mozzarella cheese and any remaining cheese mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly and fragrant, at least 1 hour.

BOB'S STUFFED BANANA PEPPERS

Steps:

• Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large 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. Saute 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 degrees F (175 degrees C).
• Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
• 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.
• Bake uncovered in preheated oven for 1 hour.