Ingredients

8 banana peppers
2 Tbs butter
½ cup chopped onion
½ cup chopped celery
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
2 cloves garlic, minced
2 ½ tsp salt, divided
1 tsp dried basil
1 tsp dried oregano
½ tsp ground black pepper, divided
½ cup grated Parmesan cheese
1 large egg
1 tsp Worcestershire sauce
1 lb hot Italian sausage
1 lb mild Italian sausage
1 ½ cups breadcrumbs

Directions

Step 1

Cut off the tops of peppers. Chop edible portions of the tops; set aside. Use a small knife to slice lengthwise through one side of each pepper; remove ribs and seeds.

Step 2

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.

Step 3

Heat butter in a medium skillet over medium heat. Sauté reserved chopped pepper, onion, and celery in hot butter until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, and garlic. Season with 1 1/2 teaspoons salt, basil, oregano, and 1/4 teaspoon black pepper. Simmer uncovered for 10 minutes.

Step 4

Preheat the oven to 350 degrees.

Step 5

Meanwhile, combine Parmesan cheese, egg, Worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Mix in hot sausage, mild sausage, breadcrumbs, and 1 cup tomato sauce mixture until well combined.

Step 6

Fill each pepper with sausage mixture using a piping bag or sausage stuffer. Place in a 3-quart casserole dish; pour remaining tomato sauce mixture over peppers.

Step 7

Bake uncovered in the preheated oven until sauce is bubbly and sausage is cooked through, about 1 hour. An instant-read thermometer inserted into the filling should read at least 160 degrees.