Pork Stuffed Banana Peppers
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings10
minutes30
minutes740
kcalSausage 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.
Ingredients
4 banana peppers, trimmed and butterflied into little boats
Extra-virgin olive oil
1 pound free-range ground pork
3 tbsp chopped yellow onion
1 tbsp Golden Ghee
1/2 tsp herbes de Provence
1 tsp dried sage
3/4 tsp dried marjoram
1/2 tsp red pepper flakes
1/2 cup shredded organic mozzarella cheese
1 cup Rhode Island Red Marinara Sauce
Directions
- Preheat the oven to 350°F.
- Line a rimmed baking sheet with parchment paper.
- Brush the peppers with olive oil and place them on the sheet. Bake for 20 minutes.
- Meanwhile, 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.
- Remove the banana peppers from the oven and set the oven to broil.
- Fill the banana peppers with the pork mixture. Top each with a bit of mozzarella cheese.
- Pour 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
2 servings per container
Serving Size1 servings
- Amount Per ServingCalories740
- % Daily Value *
- Total Fat
38g
59%
- Total Carbohydrate
12g
4%
- Dietary Fiber 5g 20%
- Protein 70g 140%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
