Roasted Banana Peppers

Name: Roasted Banana Peppers
Yield: 24 14-oz. servings
Ingredients: 13

Servings

24 14-oz. servings

8 lb. Bulk Mild Italian Sausage
4 lb. Sweet Vidalia Onion, diced
4 c. Hearthstone Roasted Pork Gravy
2 lb. Markon Roma Tomatoes, diced
2 oz. Markon Italian Parsley
1 oz. Markon Basil
2 c. Primo Gusto Grated Parmesan Cheese
6 lb. Yellow Banana Peppers
to taste Kosher Salt
to taste Trade East Ground Black Pepper
12 tsp. Recipe: Parmesan Breadcrumbs
12 oz. Recipe: Red Pepper Coulis
1 oz. Markon Italian Parsley

Recipe Preparation

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.