I have a great recipe for you. I just bought a basket of sweet banana peppers at Van Pelt’s Farm Market, 1176 Fairfield School Rd., Columbiana, Ohio 44408. Their phone number is 330.482.0435. When I saw this recipe I knew it was the perfect way to use some of my peppers. I did tweak the original recipe. I hope you enjoy these as much as we did.
The apples are absolutely delicious right now. My favorite orchards are Rittman Orchards and Bauman Orchards. You can even pick your own apples. I haven’t been able to talk the Butcher into this yet but I’m still hoping. I had some apples and I decided to make this cake. It is a definite winner! The cream cheese frosting is the “icing on the cake”.
This is the best time of the year for Stuffed Peppers. If you are like me you like to change-up your Stuffed Peppers recipe from time to time. Last week the Butcher gave me about 2 pounds of bulk Sausage. It contained Butcher’s Wife and Cajun Sausage. I used it to make this rendition of Stuffed Peppers Casserole. Enjoy!
Spicy Sausage Stuffed Peppers Casserole
2 pounds of your favorite Sausage (available at your local Meat Market)
6 peppers (green, yellow, red, orange, sweet, hot—you choose)
29 ounce can of tomato purée (available at your local butcher shop)
2 Tablespoons of Extra Virgin Olive Oil
Preheat oven to 400 degrees. Wash Peppers Cut down the middle. Remove the seeds. Place the Peppers in a 9 X 13 inch glass dish (Peppers should be cut side up). Drizzle with 2 Tablespoons of Extra Virgin Oil. Place the dish in the oven and bake for 25 minutes. Remove the dish with the Peppers from the oven. Reduce the oven heat to 325 degrees. Spoon the cooked Sausage into the cooked Peppers. Cover with the tomato purée. Bake for 20 minutes. For a Southern twist serve the Stuffed Pepper Casserole over mashed potatoes.
That’s all for now. Until next time…From our Butcher Block to your Table.