ROASTER PRO RECIPE
WHAT YOU WILL NEED FOR THE
ROASTER PRO SAUSAGE STUFFED BANANA PEPPERS
Your West Bend 5-quart Slow Cooker, some fresh out-of-the-garden banana peppers and your favorite ground sausage. This Roaster Recipe for the Roaster Pro Perfect Sausage Stuffed Banana Peppers, a tub of cottage cheese and a loaf of Italian bread. Add in some herb butter and you are on your way to one great event around the kitchen table.
My six year old granddaughter loves raw banana peppers, so when I first presented this dish to her I was hoping that raw didn’t win out over cooked. I was pleasantly pleased and, in fact, it was she that said to put cottage cheese as a side dish and it would be perfect. (Her dad said crispy hash browns, so now I serve both.)
Every year gardens produce a ton of banana peppers and, unless you have a sure fired way of preserving them, you end up begging people to take them off your hands. I, on the other hand, take as many as I can get because I use them in a variety of ways all winter long. You too should gain as many of these little beauties as you can get when they are offered or when your garden just keeps putting them out.
HERE’S WHAT YOU DO
Select a dozen or so banana peppers that are all relatively the same size. The straighter the better in this particular case. Wash the banana peppers that you have selected to stuff and lay them in your cooker short wise. If any are too long, remove them and replace with another that fits better. The idea will be to have three or four layers of stuffed banana peppers.
Once you have selected your banana peppers, remove them to a cutting board.
PREPARE THE ROASTER PRO SAUSAGE STUFFED BANANA PEPPERS
Wash the banana peppers you intend to stuff. Cut off the pepper tops. Make sure that you create a nice size pepper cap by cutting enough off. Leave the stem intact and remove any seeds that may remain under the cap. Using a small paring knife, carefully clean the pepper cavity of seeds and membranes. Rinse the peppers and caps in cool water (keeping the pair together so you can match them up after stuffing) and drain upside down on a tea towel. With your small pairing knife, put a slight incision in each of the peppers along the side and close to the bottom. The reason for the slit is to release liquid that will otherwise collect in the pepper during the cooking process.
PREPARE THE MEAT FILLING FOR THE BANANA PEPPERS
In a large bowl combine:
- 3 pounds of your favorite mild or hot Italian sausage
- 2 eggs
- 1 cup of Italian bread crumbs
- 1 small onion and 1 garlic clove – both chopped small
- 2 tablespoons of basil
- 1 teaspoon oregano
- 1 small container of Ricotta cheese
- 1/2 teaspoon each salt and pepper
Using clean hands, combine all ingredients well. (Add extra bread crumbs if necessary to get the consistency of a loose meat loaf mixture.)
PREPARE THE SLOW COOKER FOR THE SAUSAGE STUFFED BANANA PEPPERS
Put about 1/2 cup of water in the bottom of the slow cooker. Cover with the lid and set on medium high.
Using clean hands, or with a small spoon (I use a baby spoon) carefully stuff each pepper with the sausage mixture.
Stuff each banana pepper, fairly tight, with the raw meat mixture. Fill until just slightly heaping. Now take the matching pepper caps and secure them to the peppers with one or two toothpicks or small skewers.
Remove the lid from the roaster. Carefully place the now stuffed banana peppers back in the roaster as you had them before. Return the lid to the roaster.
Cook for 30 minutes.
PREPARING THE RED SAUCE FOR THE SAUSAGE STUFFED BANANA PEPPERS
My family is very fond of my late grandmother’s ‘secret’ red sauce. So I use the same recipe for Stuffed Green Peppers, Stuffed Cabbage Rolls, Porcupine Ball Stew and Sausage Stuffed Banana Peppers.
Here’s the recipe for the Roaster Pro Sausage Stuffed Banana Peppers (adjusted to this dish)
- One large can of tomato sauce.
- One can of tomato paste
- The ‘tomato paste’ can full of boiling water
- One teaspoon dried basil and one teaspoon dried oregano
- One garlic clove minced
- 1/2 tablespoon parsley flakes
- 1/2 teaspoon each salt and pepper
In a large bowl combine all ingredients well.
Remove the roaster lid and carefully pour the red sauce over the stuffed banana peppers. Add a bay leaf and replace the lid of the cooker. Cook on medium for 35/40 minutes more.
I serve this dish with side garden salad and Italian bread with an herb butter. Unless, of course, it’s my granddaughter and her father. Then it is served with crispy hash browns and cottage cheese.
A FEW HINTS
My youngest sister, who often creates roasters of these tasty treats for her church outings, uses her favorite store bought spaghetti sauce and tops her peppers, once served, with Parmesan cheese.
My sister-in-law, however, prefers serving her version of these Sausage Stuffed Banana Peppers using her favorite pizza sauce and shredded mozzarella cheese. She also prefers the Nesco 5-Quart Porcelain Roaster Oven.
I top with mine with a mixture of tomatoes and red onions, both diced very small and tossed lightly with olive oil. I too then have Parmesan cheese available for those who prefer.
Use any of the left over meat mixture and stuff as many of the banana peppers as you can. Freeze them in an air tight container.Thaw over night in the refrigerator. Yummy all winter long!
I have highlighted the cooking vessels and utensil, that I employ when making this dish, for your convenience. Enjoy Your Cooking Experience!