20 Banana Peppers
5# Ground Pork
1 T Fennel Seed, Toasted in Nonstick Pan
1 T Crushed Red Pepper
¼ C Parsley, Finely Chopped
¼ C Garlic, Minced
¼ C Red Wine
¼ C Salt
1 C Tomato Sauce
3 C Shredded Fontina
To remove the seeds from the banana peppers, make a horizontal incision about half an inch down from the stem. Cut only halfway to your cutting board, so the stem stays on. Cut an opening almost the entire length of the pepper, to remove the seeds and later stuff the peppers.
Place the cleaned banana peppers on a sheet tray lined with parchment paper. Add one cup of water to the sheet tray. Cook in an oven set at 350 for 6 minutes. Rotate the pan and cook an additional 6 minutes.
Allow to cool completely.
Mix all of the ingredients except for the tomato sauce and the fontina. Allow to sit for 15 minutes.
Add the sausage mixture to a large pot with 2 cups of chicken stock and cook over a medium heat, stirring frequently to make sure the pork doesn’t clump together as it cooks. Once the sausage is completely cooked, place in a colander to remove any excess liquid. Transfer to a mixing bowl and mix the tomato sauce and the cheese in until the cheese is completely melted and incorporated. Cool until needed.
To assemble and cook:
Stuff the banana peppers with the sausage mixture and cook in an oven set to 450 degrees until the peppers begin to brown at the edges and the sausage is warmed the entire way through.
We serve our peppers with our Heirloom Tomato Sauce, Finely Grated Parmesan, Capers and Toasted Breadcrumbs.