1. Place the sausage in a heated nonreactive rondeau. Add the onions and cook until translucent. Add the pork gravy, tomatoes, parsley and basil. Cook over medium-high heat for 2 minutes, stirring continuously. Remove from heat. Add the Parmesan cheese and transfer to a stainless steel hotel pan and allow to cool.
2. Slice the peppers in half including the stem, leaving it on top of the peppers if possible. Remove the seeds and white membrane. Place in 2” stainless steel hotel pans. Season with salt and pepper. Pour ½” of water into the bottom of a hotel pan and cover tightly with foil. Bake at 350°F for 15 minutes. Transfer to a parchment-lined sheet pan and allow to cool.
3. Spread 2 oz. of sausage inside each pepper. Lightly press the mixture into the peppers. Place in a single layer in a 2” stainless steel hotel pan. Cover and refrigerate until needed.
To prepare à la carte:
1. Place 3 peppers on an oiled metal baking pan. Sprinkle with 1 tsp. of Parmesan breadcrumbs. Bake at 350°F until warmed through. Transfer to a serving plate. Serve with 3 tsp. of red pepper coulis and parsley.
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