Castella Imports

Stuffed Peppers with Banana Pepper Rings & Sausage


4 Green Bell Peppers
4 Castella Banana Pepper Rings - chopped
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 tsp Castella Minced Garlic
1 tsp. Castella Basil
1 tsp. Castella Oregano
2 1/2 teaspoons salt, divided
1/2 teaspoon Castella Ground Black Pepper divided
1 egg
1 teaspoon Castella Worcestershire Sauce
1/2 cup Castella Grated Parmesan Cheese
1 pound hot Italian sausage removed from casing
1 pound mild Italian sausage removed from casing
1 1/2 cups Castella Bread Crumbs


  1. Cut off tops of bell peppers, and remove seeds.  Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside.
  2. Heat butter in a medium skillet. Sauté banana pepper ring, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F
  3. Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
  4. Using a piping bag fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers.
  5. Bake uncovered in preheated oven for 1 hour.