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Sausage Stuffed Banana Peppers

10 large banana peppers (Anaheims are best)
2 tablespoons butter
12 cup chopped onion
12 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato sauce
2 garlic cloves, minced
1 teaspoon basil
1 teaspoon oregano
1 12 teaspoons salt
14 teaspoon pepper
1 large egg
1 teaspoon salt
14 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
12 cup grated parmesan cheese
1 lb hot Italian sausage
1 lb sweet Italian sausage
1 12 cups breadcrumbs


Cut off tops of peppers, and remove stuff inside& seeds. Chop edible portions of tops; set aside. Bring a 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. Heat butter in a medium skillet. Saute reserved chopped pepper, 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 350F. In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. Fill each pepper with the meat mixture. Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour.

Source: www.food.com