This is DELICIOUS. I only make it once a year for 2 reasons….
1) Our garden produces a lot of banana peppers…both Hot and Sweet.
2) Stuffing these things are a real pain in the neck!
1 lb sweet Italian sausage
2 T olive oil
2 cups cherry 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 (this year, I used Scapes out of the garden)
½ pound Angel Hair pasta cooked
Loads of freshly grated Parmigiano-Reggiano cheese. (our favorite)
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