This recipe is a simple recipe, and my very first time ever making. I was doubtful about it at first because it's something I personally have never made before. I must say that it is now on the top of my list as my all time favorite!
As I had mentioned in one of my previous posts that my daughter had a abundant growth in her garden this year. As always, she is eager to share with friends and family. I ended up with a mass amount of banana peppers. And I mean a mass amount, literally!
My husband being of Italian descent loves anything with sauce....that being said, going keto means no more carb ladened pizza's nor the "normal" spaghetti he grew up knowing in his household. Given that this recipe uses Italian sausage, sauce, and cheese, I thought that he might be pleasantly surprised, and he was.
These long banana peppers are stuffed with a tantalizing sweet Italian sausage and cream mixture, baked in a marinara sauce until soft and bubbly.They are then smothered in a ultra cheese blend that makes them almost melt in your mouth. The taste is irresistible and oh so comforting. Not only is it low carb but also gluten free, a dish your whole family will love.
Serve it with cauliflower rice and it is a meal you will be looking forward to soon again. I cut up the extra banana peppers and froze them as we like to add a little spice to our morning scrambled eggs as well.
So here is the exact recipe I followed. Try it now before banana pepper season comes to an end. I promise, you will not be disappointed.
Per pepper: Carbs 8gr, Fibers 2, Sugars 4, Calories 292 k
Stuffed Banana Peppers Recipe:
10 whole banana peppers
1 pound Italian sausage
1T butter or oil
1 small onion peeled and diced
2-3 cloves garlic minced
4 oz softened cream cheese
1/3 cup grated parmesan cheese
1 large egg
2 teas Italian seasoning
1/4 to 1/2 teas crushed red pepper
24 oz jar Marinara sauce, I like the lower sodium version
1 1/2 cup shredded Italian cheese blend
salt and pepper
Fresh parsley for garnish
Preheat oven to 350 degrees F. Set out a 9 x 13 baking dish. Begin by cutting off the stems of the peppers. Then, taking a small knife slice down one side of each pepper from the top to the tip, being careful not to cut completely through the pepper. This makes a nice long boat form to place the stuffing in. Remove the seeds from the inside of the pepper and discard.
In a preheated skillet on medium heat add the butter, diced onion, and garlic, salt and pepper, and saute to soften, about 3 to 5 minutes.
Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper together in the mixing bowl.
Once the onions and garlic mixture has cooked until softened move to the mixing bowl and mix into the sausage mixture by hand, mixing smoothly but softly. Forming one pepper at a time, scoop up the sausage mixture with your hands and fill each banana pepper with the meat mixture, being sure to press the mixture all the way to the tip, filling the pepper entirely. The peppers do not have to be closed along the seam, but don't fill them so full that it causes the peppers to crack along the seam either.
Place the peppers in the baking pan alternating the directions of the peppers so that they fit neatly in the pan. Ex: pepper top, then bottom tip , then top, etc...Cover the top of the peppers with the marinara sauce evenly. Cover the pan with foil tightly. Bake for 55 minutes undisturbed.
After 55 minutes remove the foil from the pan and check that the peppers are very soft in texture. Sprinkle the Italian shredded cheese over the top of the banana peppers and place the pan back in the oven, uncovered, for 5 more minutes to melt the cheese.When done, sprinkle with fresh parsley and serve. Now that's Italian!!!
Hope you give the recipe a try and enjoy it as much as we did. I would definitely recommend it. Its 5 Stars in my opinion.
Until next post. Have a blessed day!
Sharon
Those who live in the shelter of the Most High will find rest in the shadow of the Almighty.
Psalms 91-1