A few months ago I ended up in the basement of this lovely Italian taven in the Fingerlakes region of New York after a day of wine tasting. I was so tempted to dive face-first into a bowl of rigatoni, but I kept my cool and stuck with protein and salad.
On the specials menu, they had this appetizer everyone was fawning over. Stuffed peppers. I checked the ingredients and was super excited to find out it was something I could devour without guilt… which I did, in about five seconds. They were total magic. I took notes while we ate and vowed to make my own when we got home. Here’s the recipe!
- 4 banana peppers (ends chopped off and sliced down the middle to make a boat.
- 1lb sweet sausage
- 1 tbsp ghee
- 1/2 tsp herbs de provence
- 3 tbsp chopped yellow onions
- marinara sauce (a thin layer to coat your oven-safe plate)
- Preheat oven to 350 degrees.
- Rub the banana peppers in olive oil and put in oven for 20 minutes.
- Over medium heat, cook sausage until crumbled.
- Once cooked, add ghee, herbs de provence and onions.
- Cook on low for five minutes.
- Remove banana peppers from oven, and turn up broiler to 500.
- Fill banana peppers with sausage mixture.
- Top with mozzarella cheese.
- Place stuffed peppers on an oven-safe plate with a thin layer of marinara and cook for 5-10 minutes until mozzarella is hot and bubbling.
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)