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Three-Meat Stuffed Banana Peppers

The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over. —Thomas Kendzlic, Pittsburgh, Pennsylvania
  • Total Time
    Prep: 50 min. Bake: 35 min.
  • Makes
    2 dishes (6 servings each)

Ingredients

  • 6 cups tomato sauce, divided
  • 24 banana peppers
  • 4 large eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1-1/3 cups grated Parmesan cheese, divided
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound ground beef
  • 1/2 pound bulk hot Italian sausage
  • 1/2 pound ground veal
  • 1/4 cup olive oil

Directions

  • Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside.
  • Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers.
  • In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese.
  • Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender.
  • To use frozen stuffed peppers: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 each: 302 calories, 16g fat (5g saturated fat), 112mg cholesterol, 1092mg sodium, 22g carbohydrate (6g sugars, 7g fiber), 20g protein.

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