I wait all year round to make this one late summer recipe over and over again
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I officially reached the point of the year when I fall on seasoned herb aromas, hearty dishes and all things. But my local markets and my home garden are still teeming with summer products. While August is always defined in my house Zucchini pastaPresent TomatoAnd PeacherI am also waiting for another recipe all year round that I also expect all year round – a recipe that highlights a summer food, but also in the comfort of autumn that I missed in these bladder -hot months: filled hot banana spellers.
Filled Banana pepper are a regional favorite in the state of New York and Western Pennsylvania, possibly because everyone here seems to grow this long, light green vegetables (sometimes also referred to as wax spepers). Apart from that, a 9×13 dish full of bubbling, cheese, fleshy peppers is exactly the most perfect recipe in the Transition between summer and autumn.
This seasonal favorite takes a bit of elbow fat, but the results make it worth it.
Here you can find out how you make these spicy, meaty and hearty gemstones.
How to make filled hot banana pepper
Andrea Lobas
Start preparing the Banana pepper. Cut off the stems of eight to 12 peppers and carefully scold the seeds and membranes to form a decent bag.
Recipe tip
Do you want this particularly spicy? Leave everything there, seeds and everything, although note that the texture can be somewhat repulsive for some.
For the filling, mix about a pound of sweet or hot Italian sausage and/or beef meat in a bowl (I like half and half) with 1/2 cup of bread crumbs, 1/2 cup of parmesan for a salty bite, a teaspoon of Italian spice and an egg to tie everything together. (If this sounds like that Make meatballsThis is because it is pretty pretty what I use here.)
As soon as the mixture is (but not revised), add it to the hollowed out pepperPress gently so that you are full but are not divided. Place the peppers in a baking pan over a layer of Marinara sauce (Jarred works perfectly), cover with film and bake in a 375-degree oven for about 35 to 40 minutes.
Next, uncover the peppers and spread a layer crushed mozzarella over the top (such as a cup). Just return them to the oven long enough so that the cheese bubbles and brown – about 10 minutes. If you pull the dish out of the oven, you have peppers that are soft but still hold their shape, bubble in spicy tomato sauce and are crowned with a golden, sticky cheese coating – perfect to dig with crispy bread or to serve next to pasta.
Some recipes Call the paprika before filling it, but I never do it and think that the entire process works just as well without this additional step.
What makes filled hot banana pepper so well?
Filled hot banana pepper are similar to others filled pepper recipesbut that Diversity of pepper ensures a unique spicy balance and a more equal ratio of pepper. If you are not a fan of spice, choose sweet banana spellers and use sweet Italian sausage.
They are slightly forward and freeze for a rainy day. I love to cook spaghetti to twist next to the peppers and the fleshy filling with the aromatic sauce that marries everything together. So if you are looking for “spices” in autumn in this late summer, you are just right as the product section. Fill up banana peppers and get filling.
