Hot Stuffed Banana Pepper Pasta

We have a never-ending supply of both mild and hot banana peppers.  I made this yesterday for Dom’s 7th “birthday”.  It was a pain in the neck stuffing the peppers, but worth it. Delicious.  Very flavorful.

1 lb sweet Italian sausage
2 T olive oil
2 cups grape tomatoes, halved
12 banana peppers, cleaned of seeds and ribs
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon basil
1 teaspoon crushed garlic
½ pound pasta cooked
grated cheese (optional)

Preheat oven to 400 degrees.
Spray your baking pan with cooking spray and set aside.
Stuff your banana peppers with the sausage. If the sausage is in casings, take them off to stuff the peppers. If you have left over sausage, shape into small meatball bites.
Slice the banana peppers in a few pieces and make sure the sausage is in every piece if possible.
Add your stuffed peppers, excess sausage, tomatoes, spices and olive oil to your baking dish and toss so that everything is mixed well.
Bake for 30 minutes or until the sausage is fully cooked.
In the meantime cook your pasta.
Once the peppers are baked, add to your cooked pasta and serve with grated cheese if you wish.
Also delicious over zucchini noodles if you are gluten free or Paleo.

Tomorrow morning, we’re off to Slidell to meet with our Oncologist to discuss the recent bone marrow biopsy.