40 min 2
Pork Stuffed Banana Peppers
Sausage and banana peppers are two of my favorite pizza toppings. In this deconstructed version, banana peppers are the boats to float herbes de Provence–spiced sweet sausage down a river of tomato sauce with little mozzarella hats.
4 banana peppers, trimmed and butterflied into little boats
Extra-virgin olive oil
1 pound free-range ground pork
3 tablespoons chopped yellow onion
1 tablespoon Golden Ghee
½ teaspoon herbes de Provence
1 teaspoon dried sage
¾ teaspoon dried marjoram
½ teaspoon red pepper flakes
½ cup shredded organic mozzarella cheese
1 cup Rhode Island Red Marinara Sauce
Directions Preparing:10 minCooking:30 min
Step 1Preheat the oven to 350°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3Brush the peppers with olive oil and place them on the sheet. Bake for 20 minutes.
Step 4Meanwhile, in a medium skillet, sauté the pork over medium heat, stirring to break up any clumps, until cooked through, about 5 minutes. Mix in the onion, ghee, herbes de Provence, sage, marjoram, and red pepper flakes. Reduce the heat to low and cook for 5 minutes.
Step 5Remove the banana peppers from the oven and set the oven to broil.
Step 6Fill the banana peppers with the pork mixture. Top each with a bit of mozzarella cheese.
Step 7Pour the marinara sauce into the bottom of a small baking dish. Place the stuffed peppers on the top of the marinara. Broil the peppers until the mozzarella is hot and bubbling, 5 to 10 minutes. Serve hot.
Nutrition Facts (per serving of 2)