Recipe: Hot sausage stuffed banana peppers
If you can't stand the heat, get out of my kitchen
This recipe for hot sausage stuffed banana peppers is inspired by many I've sorted through online. I've taken the best bits of recipes, combined different methods, and tailored it down to the simplest, easiest recipe for a stuffed pepper you will ever make. They have the perfect amount of heat that will please every kind of taste.
My recipe uses regular hot sausage. I've used extra-hot sausage in the past, but fair warning—it can make them inedible if you don't like extremely spicy foods. I recommend using regular Italian hot sausage with your first batch, then determine if you want to turn up the heat. A sweet sausage will taste bad against the bite of the pepper, so don't use it.
A sprinkle of salt and pepper is all the seasoning needed since the sausage is packed full of flavor. You may add a clove of garlic and a dash of basil to the sauce if you'd like, but it works well without it. The hot sausage and banana pepper should take center stage.
Remember to wear plastic gloves when dealing with the hot peppers. I made the rookie mistake and prepared them with bare hands. The oil from the hot peppers is difficult to get off (which is what burns your skin). Rubbing alcohol and a grease-battling dish soap work great to ease the pain. But get yourself a box of clear, plastic, lunch lady gloves for safety.
So pretty that I had to take a picture. This is how they should look after you stuff them.