Italian sausage stuffed peppers and bruschetta al pomodoro recipes

Ingredients

• 7 medium to large-sized banana peppers
• 1 pound bulk Italian sweet sausage
• 2 cloves of garlic-crushed
• 1 large can of diced tomatoes
• 1/2 cup grated Pecorino Romano cheese
• pinch of salt and fresh ground pepper
• pinch of red pepper flakes
• few sprigs of fresh oregano

You may like

Italian eggplant gratin parmigiana

Preparation

• Set oven to 350 degrees. Start a pot of water to boil, large enough to hold the peppers. Cut the tops off of the peppers.
• Clean the seeds and membranes out of the peppers. A spoon or paring knife will work.
• When the water is boiling, par-boil the peppers for 5 minutes. Cool in a colander or run under some cool water until you can handle them.

Report a mistake in the recipe text