Italian sausage stuffed peppers and bruschetta al pomodoro recipes

7 servings
30 min
20 min
Very Easy


Number of serving: 7
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


  • 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.


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