Stuffed Banana Peppers | Recipes

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

Servings

Shop Ingredients

Makes 6 servings

6 large banana peppers

Not Available

4 Tbs vegetable oil, divided

Brookshire's Vegetable Oil - 24 Fluid ounce

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$3.18$0.13/fl oz

1/2 lb Owens® Premium Italian Pork Sausage

Owens Pork Sausage, Premium, Italian - 16 Ounce

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$3.98 was $4.48$0.25/oz

1/2 yellow onion, diced

Not Available

1/2 pkg (4 oz) white mushrooms, finely chopped

Monterey Mushrooms, Organic, White, Sliced - 8 Ounce

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$2.98$0.37/oz

2 cloves garlic, minced

Fresh Garlic Bulb - 1 Each

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$0.68

1/2 cup chicken broth

Brookshire's Chicken Broth - 32 Ounce

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$2.18 was $2.58$0.07/oz

2 Tbs fresh parsley, chopped

Fresh Parsley - 1 Each

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$0.98

1 tsp fresh thyme, chopped

That's Tasty Thyme - 0.5 Ounce

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$2.28$4.56/oz

1 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.98$0.04/oz

1/2 tsp black pepper

Adams Black Pepper, Coarse - 6.7 Ounce

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$9.48$1.41/oz

1 1/2 cups cooked rice

Mahatma Rice, Enriched, Extra Long - 80 Ounce

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$4.98 was $5.98$0.06/oz

4 Tbs dried breadcrumbs

Progresso Bread Crumbs, Plain - 15 Ounce

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$2.48 was $2.78$0.17/oz

1/2 cup cheddar cheese, grated

Brookshire's Mild Cheddar Chunk Cheese - 16 Ounce

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$4.98$0.31/oz

1 Tbs unsalted butter, melted

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.48$1.37 each

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.