Stuffed Peppers Recipe: Stuffed Banana Peppers

Serve these stuffed peppers with rigatoni and additional sauce.  A little grated cheese and a drizzle of olive oil complete the dish. Banana peppers have a slight kick

Stuffed Peppers Recipe: Meat Stuffed Banana Peppers
Serves 4
1/3 cup Arborio rice
6 cubanelle or banana peppers
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1/2 pound ground meat,  ***See Helpful Hints
1 large egg
Kosher salt and freshly ground black pepper, to taste 
1/3 cup grated Parmesan cheese
3 tablespoons fresh parsley, chopped
2 teaspoons fresh oregano, chopped
3 cups of your favorite chunky tomato sauce, preferably with basil and oregano

Cook the rice according to package directions. Cool slightly and fluff rice with a fork.  Cool to room temperature. 
Preheat oven to 400 degrees F.  Prepare the peppers: Cut the stems from the peppers and scrape out the seeds and membrane with a teaspoon.  Heat 2 tablespoons of the oil in a skillet over medium heat.  Cook the onions until wilted, about 4 minutes.  Put the cooked onions in a large mixing bowl and add the meat, egg, cheese, parsley, oregano and cooked rice.  Add salt and pepper to taste.  Mix together (your hands are the best tool for this job) until evenly blended. 

Use about 1/4 cup filling for each pepper, using fingers, pack loosely.  Rub the outside of the peppers lightly with the remaining olive oil.  In a single layer, place peppers in a large, oiled baking pan. 

Roast the peppers, uncovered, for about 20 minutes. Turn once or twice with tongs until soft and lightly brown in spots. 

Pour on enough of the tomato sauce to barely cover the peppers.  Cover pan with foil and bake until peppers are tender and the filling is cooked through, 30-40 minutes.  Let stand for about 10 minutes before serving

Helpful Hints

- Use a mixture of ground pork, turkey, beef and veal

- To taste test raw meat, briefly microwave a small piece.  Adjust seasonings accordingly 

Make Ahead

Stuffed peppers can be made up to 1 day in advance.  Cool after baking and keep tightly covered in baking dish.  Refresh with additional tomato sauce.  Reheat, covered in 350º F oven for about 30 minutes or until thoroughly heated