Stuffed Peppers

Marinara -
2 28 oz cans crushed tomatoes
4 cloves garlic (minced)
1 yellow onion (diced)
6 basil leafs
Salt and pepper to taste

Sauté onions and garlic in oil untill soft, add tomato product and simmer ten minutes, add basil simmer ten more minutes, season with salt and pepper.

Pepper stuffing

1 lb ricotta
1/2 lb mozzarella
1 1/2 c pecorino
1/2 lb ground Italian sausage cooked
1 egg
Salt and pepper to taste

Combined all ingredients in a large bowl.

Slit each pepper across the top 3/4 of the way down and then slit long ways all the way down, pull out seeds with finger and fill with stuffing. Ladle 1/2 inch of marinara into a baking pan and lay peppers on top with slit facing up. Bake in oven at 450 degrees for 45 minutes.


Banana peppers stuffed with ricotta, mozzarella, pecorino, and sausage baked in marinara sauce

Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

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