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Three-Meat Chili Three-Meat Chili

Three-Meat Stuffed Banana Peppers

4.8 | 5 Reviews
Total Time:Prep: 50 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Thomas Kendzlic

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

The combination of meats gives these stuffed peppers their distinctively different flavor. Because they freeze so well, we can enjoy my home-grown peppers long after summer is over. —Thomas Kendzlic, Pittsburgh, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Three-Meat Stuffed Banana Peppers

4.8 | 5 Reviews Add your review
Yield:2 dishes (6 servings each)
Prep:50 min
Cook:35 min
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Ingredients

  • 6 cups tomato sauce, divided
  • 24 banana peppers
  • 4 large eggs, lightly beaten
  • 1 cup seasoned bread crumbs
  • 1-1/3 cups grated Parmesan cheese, divided
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 pound ground beef
  • 1/2 pound bulk hot Italian sausage
  • 1/2 pound ground veal
  • 1/4 cup olive oil
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Directions

  1. Grease two 13-in. x 9-in. baking dishes. Spread 1/2 cup tomato sauce in each dish; set aside.
  2. Cut tops off peppers and remove seeds. In a large bowl, combine the eggs, bread crumbs, 2/3 cup cheese, basil, garlic, salt and pepper. Crumble the beef, sausage and veal over mixture; mix well. Spoon into peppers.
  3. In a large skillet, cook peppers in oil in batches over medium heat for 1-2 minutes on each side or until lightly browned. Arrange 12 peppers in each prepared dish. Top with remaining sauce; sprinkle with remaining cheese.
  4. Cover and freeze one dish for up to 3 months. Cover and bake the remaining dish at 350° for 35-40 minutes or until meat is no longer pink and peppers are tender.
  5. <b>To use frozen stuffed peppers:</b> Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45-50 minutes or until meat is no longer pink and peppers are tender.

Nutrition Facts

2 each: 302 calories, 16g fat (5g saturated fat), 112mg cholesterol, 1092mg sodium, 22g carbohydrate (6g sugars, 7g fiber), 20g protein.
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