Stuffed banana peppers

Enjoy tender peppers stuffed with a savoury meat mixture and topped with a rich tomato sauce and plenty of parmesan.

Credit: Mary Makes It Easy

• serves

  2

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• Kosher salt
• 4 banana peppers (see Note)
• 1½ tbsp fine breadcrumbs
• 1½ tbsp (30 ml) milk
• 1½ tbsp (30 ml)  olive oil, divided
• 1 onion, finely chopped
• Freshly ground black pepper
• 2 garlic cloves, minced
• 1 cup (250 ml) tomato passata or crushed tomatoes
• 250 g lean beef mince (ground beef)
• 100 g spicy Italian sausage, casing removed
• 1 egg yolk
• ¼ cup (20 g) finely grated Parmigiano-Reggiano cheese, plus more for serving
• 3 tsp finely chopped parsley, plus more for serving
• 2 tsp finely chopped oregano

Instructions

1. Heat your oven to 180°C (350°F) and bring a medium saucepan of water to a boil over high heat. Season well with salt and add the banana peppers to blanch for 2 to 3 minutes or just until slightly tender. Drain and slice one side off the pepper to expose the interior and remove the ribs and seeds. Set the peppers aside and finely chop the small piece you cut from each.
2. In a large mixing bowl, combine the breadcrumbs and milk and set aside.
3. Heat 3 tsp of oil in a skillet over medium heat and add in the onion and chopped pepper. Season with salt and pepper and cook until tender and lightly golden, about 3 to 5 minutes. Stir in the garlic and transfer half of the mixture into the bowl with the breadcrumbs and set aside to cool to room temperature.
4. Add the tomato passata or crushed tomatoes into the pan with the remaining onion mixture, bring to a simmer, cover with an off-kilter lid, and turn the heat down to low to cook and keep warm.
5. Add the ground beef and sausage meat to the bowl with the breadcrumb mixture along with the egg yolk, cheese, parsley and oregano. Season with salt and pepper and mix well to combine. Stuff the meat mixture into the peppers and set into a foil-lined or lightly greased baking pan or dish.
6. Drizzle with the remaining 3 teaspoons of olive oil, cover with foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes or until golden and the internal temperature of the meat reaches 74°C (165°F).
7. Serve the peppers topped with sauce and a good scattering of Parmigiano-Reggiano and some chopped parsley.

Note

• Banana peppers, also sold as banana chillis, are a long, mild capsicum-like chilli with a sweetish flesh.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.