Stuffed Banana Peppers
Recipe - Welcome
Stuffed Banana Peppers
Prep Time20 Minutes
Servings6
Cook Time40 Minutes
Ingredients
6 large banana peppers
4 Tbs vegetable oil, divided
1/2 lb Owens® Premium Italian Pork Sausage
1/2 yellow onion, diced
1/2 pkg (4 oz) white mushrooms, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
2 Tbs fresh parsley, chopped
1 tsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
1 1/2 cups cooked rice
4 Tbs dried breadcrumbs
1/2 cup cheddar cheese, grated
1 Tbs unsalted butter, melted
Directions
- Preheat oven to 375° F. Cut a pocket down the side of each pepper. Clean out the insides. Discard seeds and veins of peppers. Rub the inside and outside with 2 tablespoons of oil. Place peppers on a greased baking sheet.
- Add remaining oil to a skillet over medium heat. Add sausage, onions and mushrooms. Sauté for 5 to 7 minutes or until meat is browned, and onions and mushrooms are soft. Add garlic. Sauté for 2 more minutes. Add broth to deglaze the pan. Stir in the parsley, thyme, salt and pepper. Remove from heat. Stir in the cooked rice. Spoon the rice mixture into the peppers. In a small bowl, combine the breadcrumbs, cheese and butter. Stir together. Sprinkle over the peppers. Cook for 30 minutes or until peppers soften and breadcrumbs are toasted.
20 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's 100% Pure Vegetable Oil - 24 Fluid Ounce
$3.18$0.13/fl oz
OWENS Italian ® Premium Prok Sausage - 16 Ounce
$4.58 was $4.98$0.29/oz
Fresh Onion, Organic, Yellow - 0.5 Pound
$0.99 avg/ea$1.98/lb
Monterey Mushrooms Sliced Organic White - 8 Ounce
$2.98$0.37/oz
Fresh Garlic Bulb - 1 Each
$0.78
Brookshire's Reduced Sodium Chicken Broth - 32 Ounce
$2.18 was $2.58$0.07/oz
Fresh Parsley - 1 Each
$0.98
That's Tasty Thyme
$2.28$4.56/oz
Not Available
Adams Black Pepper, Coarse - 6.7 Ounce
$9.48$1.41/oz
Mahatma Extra Long Enriched Rice - 80 Ounce
$4.98 was $5.98$0.06/oz
Progresso Plain Bread Crumbs - 15 Ounce
$2.58 was $2.78$0.17/oz
Brookshire's Natural Cheese Mild Cheddar - 16 Ounce
$4.98$0.31/oz
Brookshire's Unsalted Butter - 4 Ounce - 4 Count
$4.98$0.31/oz
Directions
- Preheat oven to 375° F. Cut a pocket down the side of each pepper. Clean out the insides. Discard seeds and veins of peppers. Rub the inside and outside with 2 tablespoons of oil. Place peppers on a greased baking sheet.
- Add remaining oil to a skillet over medium heat. Add sausage, onions and mushrooms. Sauté for 5 to 7 minutes or until meat is browned, and onions and mushrooms are soft. Add garlic. Sauté for 2 more minutes. Add broth to deglaze the pan. Stir in the parsley, thyme, salt and pepper. Remove from heat. Stir in the cooked rice. Spoon the rice mixture into the peppers. In a small bowl, combine the breadcrumbs, cheese and butter. Stir together. Sprinkle over the peppers. Cook for 30 minutes or until peppers soften and breadcrumbs are toasted.